Vegan Chicken Noodle Soup Recipe
This cozy vegan chicken noodle soup is loaded with hearty vegetables, savory herbs, and chewy soy curls. It’s the perfect plant-based comfort food for chilly days or when you’re feeling under the weather.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. The noodles may absorb more broth over time, so you may want to add extra broth when reheating. To make this gluten-free, use gluten-free pasta.