Vegan Chicken Noodle Soup
This Vegan Chicken Noodle Soup is super satisfying and cozy, and whether or not you’re under the weather, it’ll make you feel better!
Nothing beats a good bowl of Vegan Chicken Noodle Soup when you’re feeling a bit under the weather. Especially with some Saltines and a 7up! Then again, this soup is so good, it’s great even when you’re feeling good!
ingredients for Vegan Noodle Chicken Soup
- Vegan Chicken – The star of the show! I’ve been using the Tofurk’y Seasoned Chicken, but you could use my Soy Curl Chicken, Marinated Tofu, or Tofu Chicken too!
- Onions, Celery & Garlic – because every chick’n noodle soup needs celery, onions and garlic!
- Fresh Herbs – I like Parsley, Sage, Rosemary and Thyme! You can also use dried herbs instead.
- Broth – You can use Veggie Broth or Vegan Chicken Broth.
- Noodles – I’m using Eggless Noodles, but you can use any small shaped pasta that you like!
- Frozen Peas & Carrots – I prefer frozen carrots over fresh since they are easier, so feel free to use fresh carrots if you like!
- Nutritional Yeast – For some umami of course!
- Lemon Juice – A little brightness at the end!
how to make Vegan Chicken Noodle Soup
Prepare the vegan chicken and reserve for later. You can also use a can of chickpeas instead.
Heat a dutch oven over medium heat for 2 minutes. Add in the vegan butter and melt. Then cook the onions, celery, garlic and herbs.
Pour in the Broth. Heat to a boil, then add in the pasta and cook according to package instructions.
Once Pasta is cooked add in the reserved vegan chick’n, frozen peas and carrots, nutritional yeast, lemon juice and parsley.
Enjoy!
Quicker version
For a quicker soup that requires no chopping, replace the aromatics and herbs with dried seasonings. Replace the vegan chicken with a can of chickpeas (drained and rinsed).
Just heat up the broth with the seasonings, cook the pasta and then add everything else. Taste and adjust for seasoning!
storage
Store in an air tight container in the fridge and enjoy within 3 – 5 days. Reheat on the stovetop or microwave.
other recipes you’ll dig!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Chicken Noodle Soup
Ingredients
- 3/4 lb. Vegan Chicken* (Store-bought or Homemade, See Notes)
- 2 Tbsp Vegan Butter (or Oil)
- 1 cup Diced Onion
- 1 cup Diced Celery
- 3 Garlic Cloves (Minced)
- 1 tsp Fresh Chopped Sage
- 1 tsp Fresh Chopped Thyme
- 1/2 tsp Fresh Chopped Rosemary
- 8 cups Vegan Chick’n Broth (or Veggie Broth)
- 4 oz. Dried Pasta (any small noodle shaped pasta)
- 1 cup Frozen Peas & Carrots
- 1 Tbsp Nutritional Yeast
- 2 Tbsp Chopped Fresh Parsley
- 1 tsp Lemon Juice
- Salt & Pepper
Instructions
- Prepare the vegan chicken and reserve for later. You can also use a can of chickpeas instead.
- Heat up a dutch oven or heavy bottomed pot, over medium heat. Melt the vegan butter and then add in the diced onion and celery. Stir to coat in the butter, add a pinch of salt, and cook for about 6-8 minutes or until the onions are softened and translucent.
- Add in the minced garlic and chopped fresh herbs and stir to combine. Cook for 1 minute.
- Pour in the Broth. Heat to a boil, then add in the pasta and cook according to package instructions.
- Once Pasta is cooked add in the reserved vegan chick’n, frozen peas and carrots and nutritional yeast. Stir to combine and cook for 1 – 2 minutes to heat up the frozen veggies.
- Add in the fresh parlsey and lemon juice, taste and adjust for seasoning.
- Enjoy! Leftovers can be stored in the fridge and should be enjoyed within 3 – 5 days.
QUICK VERSION
- For a quicker soup that requires no chopping, leave out the vegan butter and celery. Replace the onion and garlic with 1/2 tsp of onion and garlic powder. You can do a pinch of celery salt if you like.
- Replace the fresh herbs with 1/2 the amount of dried herbs (so 1/2 tsp instead of 1 tsp). Replace the fresh parsley with 1/2 tsp of dried parsley.
- Replace the vegan chicken with a can of chickpeas (drained and rinsed).
- Just heat up the broth with the seasonings, cook the pasta and then add everything else. Taste and adjust for seasoning!
