Description
A comforting and hearty Vegan Chicken Noodle Soup made with plant-based chicken pieces, fresh vegetables, and tender noodles simmered in a flavorful vegetable broth. Perfect for a nutritious and warming meal, this recipe is easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2 large garlic cloves, minced
- 1 tablespoon fresh thyme, finely chopped
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Main Ingredients
- 7 oz (200 g) plant-based “chicken” pieces
- 1/2 lb (250 g) potatoes, peeled and cut into 1-inch cubes
- 6 cups (1.5 liters) vegetable stock
- 1 cup (100 g) noodles of choice
Instructions
- Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking for 4-5 minutes until the vegetables soften slightly.
- Add Aromatics: Stir in the minced garlic and fresh thyme. Cook for an additional minute to release their flavors.
- Simmer Soup Base: Add the plant-based chicken pieces, cubed potatoes, and vegetable stock to the pot. Bring the mixture to a boil, then reduce heat to low. Cover with a lid and let it simmer for 10 minutes until the potatoes are tender.
- Cook Noodles: Stir in the noodles and continue cooking uncovered for another 10 minutes, or until the noodles are cooked al dente.
- Finish and Serve: Stir in the chopped fresh parsley and season the soup with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra parsley if desired.
Notes
- You can use any type of noodles you prefer, such as egg-free pasta or whole grain noodles to keep it vegan and nutritious.
- If plant-based chicken pieces are unavailable, substitute with chickpeas or tofu for protein.
- Adjust the thickness of the soup by adding more or less vegetable stock according to your preference.
- For an extra depth of flavor, add a splash of soy sauce or tamari while simmering if not avoiding gluten.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
Keywords: vegan chicken noodle soup, plant-based chicken soup, vegan soup recipe, healthy vegan soup, dairy-free soup
