Description
This comforting Vegan Chicken Noodle Soup features tender vegan chicken pieces, fresh vegetables, and small shaped pasta in a flavorful vegan broth. It’s a warm and hearty meal perfect for chilly days or anytime you crave a delicious plant-based soup.
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
- 2 cups vegan “chicken” pieces, chopped small
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt + pepper, to taste
Pasta
- 12 ounces small shaped pasta
To Serve
- fresh chopped parsley, for serving
- crackers or french bread, for serving
Instructions
- Heat and Sauté Aromatics: Add the olive oil to a large pot and warm it over medium-high heat. Then add the onion, garlic, and celery and sauté for 5 minutes until softened and the onions turn translucent.
- 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 to a simmer and cook for 10 minutes.
- Cook Pasta Separately: While the soup simmers, cook the pasta in a separate pot according to the package instructions, but reduce the cooking time by 1 minute to prevent overcooking. Drain and set aside.
- Adjust Seasonings: Taste the soup and adjust seasonings with additional herbs, salt, and pepper as needed.
- Serve: Ladle soup into bowls and add a handful of cooked pasta to each. Sprinkle with fresh chopped parsley if desired and serve with crackers or french bread on the side. Keep pasta separate if storing leftovers.
Notes
- Use Better Than Bouillon No Chicken Base for a rich broth, or substitute any plain vegetable broth.
- For vegan “chicken,” Tofurky’s Plant Based Chik’n is recommended, but you can use other vegan chicken alternatives, seitan pieces, or chickpeas.
- Pasta shape can vary; Trader Joe’s Gigli noodles or egg-free pasta like whole grain or gluten-free will work well.
- Instant Pot option: Use sauté mode for aromatics, then add other ingredients and cook on high pressure for 5 minutes before serving with cooked noodles.
- Store soup and pasta separately in the fridge for 3-4 days to prevent soggy noodles.
- Freeze soup without pasta in an airtight container; thaw in refrigerator overnight and cook pasta fresh when serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
