Description
This hearty Vegan Chicken Noodle Soup is a comforting and delicious plant-based twist on the classic favorite. Loaded with savory vegan chicken pieces, fresh vegetables, and tender pasta, it’s perfect for warming up on chilly days. The broth is rich and flavorful, thanks to a blend of herbs and a quality vegan broth base, making it a satisfying meal for vegans and non-vegans alike.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 stalks celery, sliced
- 3 medium carrots, peeled and sliced
- 8 cups vegan “chicken” broth or vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt + pepper, to taste
Protein
- 2 cups vegan “chicken” pieces, chopped small (such as Tofurky’s Plant Based Chik’n)
Pasta
- 12 ounces small shaped pasta (e.g., egg-free noodles or gluten-free pasta)
Garnish and Serving
- fresh chopped parsley, for serving
- crackers or french bread, for serving
Instructions
- Sauté the Aromatics: Add the olive oil to a large pot and heat over medium-high heat. Add the chopped onion, minced garlic, and sliced celery. Sauté for about 5 minutes until the vegetables are softened and the onion becomes translucent, allowing the flavors to develop.
- Add Vegetables and Broth: Stir in the sliced carrots, vegan chicken broth, chopped vegan chicken pieces, dried basil, and thyme. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes. This helps meld the flavors together and cooks the carrots to tenderness.
- Cook the Pasta: While the soup simmers, prepare the pasta in a separate pot according to the package directions, but reduce the cooking time by one minute to keep the noodles slightly firm and prevent mushiness. Drain the pasta and set it aside.
- Season the Soup: Taste the soup and adjust the seasoning as needed with salt, pepper, or additional herbs to suit your preference.
- Serve: To serve, place a handful of cooked pasta into each bowl and ladle the hot soup over it. Garnish with fresh chopped parsley for brightness and flavor. Serve alongside crackers or French bread for a complete meal.
- Storage Tips: When storing leftovers, keep the cooked noodles separate from the soup broth to prevent them from becoming soggy. Refrigerate the soup and noodles separately for 3 to 4 days or freeze the soup broth (without noodles) for longer storage.
Notes
- Use quality vegan broth like Better Than Bouillon No Chicken Base for a rich flavor, but plain vegetable broth works well too.
- For vegan chicken pieces, Tofurky’s Plant Based Chik’n is recommended. Alternatives include seitan pieces, chickpeas, or other vegan chicken substitutes.
- Choose your favorite small pasta shape such as egg-free egg noodles, gluten-free, or whole grain options.
- If using an Instant Pot, use the sauté function for the aromatics, then pressure cook at high for 5 minutes before adding noodles separately.
- Store soup and noodles separately to avoid mushy pasta. Freeze soup broth only, cooled completely, in freezer-safe containers.
Nutrition
- Serving Size: 1 cup soup with pasta
- Calories: 210
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
