Description
A comforting and hearty vegan twist on the classic chicken noodle soup, perfect for family gatherings or quick weeknight meals.
Ingredients
Scale
- 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
- 12 ounces small shaped pasta
- Salt and pepper, to taste
- Fresh chopped parsley, for serving
- Crackers or French bread, for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the chopped onion, minced garlic, and sliced celery to the pot. Sauté for about 5 minutes until the vegetables soften.
- Stir in the chopped carrots along with the vegan broth and vegan chicken pieces. Add dried basil and thyme. Bring everything to a boil, then reduce the heat and let it simmer for about 10 minutes.
- While the soup simmers, cook the small shaped pasta separately according to package instructions, reducing the cooking time by 1 minute. Drain and set aside.
- Taste the soup and adjust the seasoning with salt and pepper to your liking.
- Ladle the soup into bowls, add a portion of cooked noodles, and sprinkle with fresh parsley before serving. Pair with crackers or French bread.
Notes
For best results, use quality broth and consider adding fresh herbs for extra flavor. Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegan Soup, Comfort Food, Healthy Recipe, Chicken Noodle Soup, Quick Dinner