Description
A comforting and hearty vegan chicken noodle soup featuring plant-based chicken pieces, fresh vegetables, and tender pasta simmered in flavorful vegan broth. Perfect for a nourishing meal served with crackers or fresh bread.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 stalks celery, sliced
Soup
- 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
Pasta and Serving
- 12 ounces small shaped pasta
- salt and pepper, to taste
- fresh chopped parsley, for serving
- crackers or french bread, for serving
Instructions
- Prepare the base: Add the olive oil to a large pot and warm over medium-high heat. Add the chopped onion, minced garlic, and sliced celery. Sauté for 5 minutes until the vegetables are softened and the onions are translucent.
- Add soup ingredients: Stir in the sliced carrots, vegan broth, chopped vegan chicken pieces, dried basil, and dried thyme. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes to meld the flavors.
- Cook the pasta: While the soup simmers, bring a separate pot of water to boil. Add the pasta and cook according to package instructions, but reduce the cooking time by one minute to prevent overcooking. Drain and set aside.
- Season soup: Taste the soup and adjust seasoning with additional salt, pepper, or herbs as desired.
- Serve: Ladle the soup into bowls and add a handful of cooked noodles to each. Garnish with fresh chopped parsley if desired. Serve alongside crackers or fresh French bread for a complete meal.
- Storage tips: Store soup and noodles separately to maintain noodle texture. Refrigerate soup for up to 3-4 days, and freeze without noodles for longer storage.
Notes
- Better Than Bouillon No Chicken Base is highly recommended for a rich broth flavor, but plain vegetable broth works well too.
- For vegan chicken pieces, Tofurky’s Plant Based Chik’n is suggested, but seitan or chickpeas make good alternatives.
- Trader Joe’s Gigli noodles add a fun shape to this soup; egg-free or gluten-free pastas can also be used.
- Instant Pot method: sauté vegetables using saute function, add remaining ingredients except pasta, pressure cook on high for 5 minutes, release pressure, serve with separately cooked pasta.
- Store cooked pasta separately from soup to avoid soggy noodles.
- Freeze soup without noodles; thaw overnight in refrigerator before reheating and adding fresh pasta.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
