Hearty Vegan Chicken Noodle Soup

What you’ll need

6 tools across 5 steps.

• Cutting boardEssentialstep 1
• knife (if cutting)Essentialstep 1
• mixing bowlEssentialsteps 2, 3, 4
• wooden spoonEssentialstep 2
• LadleEssentialstep 5
• plateEssentialstep 5

Method

1. 1

   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.

   Timer: 5 minCutting boardknife (if cutting)
2. 2

   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!

   Sauté vegetables: 7 minCook garlic: 1 minmixing bowlwooden spoon
3. 3

   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.

   Simmer soup: 10 minmixing bowl
4. 4

   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.

   Cook noodles: 8 minmixing bowl
5. 5

   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.

   Timer: 2 minLadleplate