Vegan Chicken Noodle Soup is a warm and comforting dish that can brighten your day. Whether you’re feeling under the weather or just want a cozy meal, this vegan twist on a classic favorite is perfect. Packed with fresh veggies and hearty noodles, it’s a dish everyone will love.
Ingredients
- 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
How to Make Vegan Chicken Noodle Soup
- First, add the olive oil to a large pot and warm it over medium-high heat.
- Then, add the chopped onion, minced garlic, and sliced celery. Sauté these for about 5 minutes until they soften and the onions turn translucent.
- Next, add the sliced carrots, broth, chopped vegan chicken pieces, basil, and thyme. Bring it all to a boil, then lower the heat and let it simmer for 10 minutes.
- While the soup is simmering, cook the pasta in a separate pot according to the package instructions, but reduce the cooking time by 1 minute. After cooking, drain the pasta and set it aside.
- Taste the soup and adjust the seasoning. You may want to add more herbs, salt, or pepper according to your preference.
- Finally, serve the soup in bowls with a handful of cooked noodles. Sprinkle with fresh parsley and enjoy with crackers or bread.
- When storing leftovers, keep the pasta separate from the soup to avoid sogginess.
How to Serve Vegan Chicken Noodle Soup
Vegan Chicken Noodle Soup can be served hot on its own or alongside some crunchy crackers or fresh French bread. The bread is great for dipping and adds a nice texture! You can also garnish the soup with extra herbs for a fresh touch.
How to Store Vegan Chicken Noodle Soup
When you have leftovers, it’s best to store them in airtight containers. Keep the soup and noodles separate. The soup can last in the fridge for up to 5 days. If you want it for longer, you can freeze the soup without the noodles. Just thaw it overnight before reheating!
Tips to Make Vegan Chicken Noodle Soup
- Choose the Right Broth: The flavor of your broth can make a big difference. A good quality vegan chicken broth will add richness to your soup.
- Add More Veggies: Feel free to add other vegetables like peas, corn, or even spinach. This adds extra nutrients and flavor!
- Homemade Vegan Chicken: If you have the time, try making your own vegan “chicken” using tofu or seitan for added texture and taste.
- Watch the Noodles: If you’re storing the soup, make sure the noodles are cooked just until al dente. This way, they won’t get mushy upon reheating.
Variations
If you want to add a little spice, consider adding a pinch of red pepper flakes for heat. You can also swap out the small pasta for rice or quinoa for a different texture. Experiment with your favorite herbs too, like rosemary or parsley!
FAQs
1. Can I make this soup gluten-free?
Yes! You can substitute the small shaped pasta with gluten-free pasta or use rice.
2. How can I make this soup creamier?
For a creamier soup, you can stir in some coconut milk or cashew cream just before serving.
3. Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs can enhance the flavor. Just remember to use about three times the amount of fresh herbs as you would dried.
This Vegan Chicken Noodle Soup is a delightful meal that can easily become a family favorite. With its rich flavors and wholesome ingredients, you can feel good about serving it to your loved ones. Enjoy the warm comfort it brings to your table!
Vegan Chicken Noodle Soup Recipe
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 2 tsp poultry seasoning (or herbs de Provence)
- 8 cups vegetable broth
- 1 bay leaf
- 1.5 cups uncooked rotini or other short pasta
- 1.5 cups soy curls (about half a package)
- to taste salt and pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, until vegetables are slightly softened.
- Add minced garlic and poultry seasoning. Stir and cook for 1 minute until fragrant.
- Pour in vegetable broth and add the bay leaf. Bring to a boil.
- Add uncooked pasta and soy curls. Reduce heat and simmer uncovered for 10–12 minutes, or until pasta is tender.
- Remove bay leaf. Season with salt and pepper to taste.
- Garnish with fresh parsley if desired. Serve hot.
