Hearty Vegan Chicken Noodle Soup
A comforting and wholesome plant-based soup, this vegan chicken noodle soup features a rich vegetable broth, tender noodles, a medley of fresh vegetables, and savory plant-based chicken alternatives. Perfect for a cozy meal.
Nutrition per serving
Ingredients
Oil(1)
- Olive oil- 30 mlor other cooking oil
Vegetable(3)
- Onion- 150 g1 medium, chopped
- Celery- 150 g2-3 stalks, sliced
- Garlic- 15 g3-4 cloves, minced
Root Vegetable(1)
- Carrots- 200 g2-3 medium, peeled and sliced
Broth(1)
- Vegetable broth- 1500 mllow sodium preferred
Other(1)
- Vegan chicken pieces- 250 ge.g., seitan, soy curls, or store-bought vegan chicken strips
Herb(2)
- Dried thyme- 5 g
- Fresh parsley- 15 gchopped, for garnish
Spice(2)
- Bay leaf- 1 piece
- Black pepper- 2 gfreshly ground, to taste
Grain(1)
- Egg-free wide noodles- 200 gor other pasta suitable for soup
Condiment(1)
- Salt- 5 gto taste
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Unlock AI featuresInstructions
Prepare Vegetables
Begin by preparing your vegetables. Chop 150 g of onion, slice 200 g of carrots, and slice 150 g of celery. Mince 15 g of garlic.
Prepping all your vegetables before you start cooking, known as 'mise en place', makes the cooking process much smoother and more enjoyable.
Sauté Aromatics
Heat 30 ml of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Sautéing the vegetables first helps to build a flavorful base for your soup. Don't rush this step!
Simmer the Broth
Pour in 1500 ml of vegetable broth. Add the 250 g of vegan chicken pieces, 5 g of dried thyme, and the bay leaf. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
If using rehydrated soy curls, you can add them directly to the broth. For pre-cooked vegan chicken strips, you might add them a bit later to prevent them from becoming too soft.
Add Noodles and Finish
Uncover the pot and add 200 g of egg-free wide noodles. Increase the heat to medium-low and cook for 5-8 minutes, or according to package directions, until the noodles are al dente (tender but still firm to the bite). Remove the bay leaf before serving.
Cooking the noodles directly in the soup allows them to absorb the delicious broth, making them extra flavorful. Be careful not to overcook them, or they'll become mushy.
Season and Serve
Season the soup with 5 g of salt and 2 g of black pepper to taste. Ladle the hot soup into bowls. Garnish each serving with freshly chopped 15 g of parsley. Serve immediately and enjoy your comforting Vegan Chicken Noodle Soup, yielding 6 servings!
A squeeze of fresh lemon juice at the end can brighten up the flavors even more. For extra richness, stir in a tablespoon of nutritional yeast.
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