Vegan chicken noodle soup
This vegan chicken noodle soup is my spin on the classic chicken noodle soup recipe we all know and love. Packed with veggies and a plant based chicken substitute, this recipe is comfort and coziness in bowl.
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 celery stalks chopped
- 3 medium carrots chopped
- 4 garlic cloves minced
- 3 sprigs of fresh thyme
- 2 bay leaves
- 2 vegan chicken fillets sliced or cubed
- 8 cups vegetable broth
- 8 ounces pasta * I used fusilli
- salt to taste
- ¼ teaspoon black pepper
Instructions
- Heat 2 tablespoons of olive oil in a Dutch oven over medium low heat. Add the onions, celery and carrots and saute for 5-6 minutes, or until everything begins to soften and the onions are translucent.
- Add the thyme, bay leaves and vegan chicken to the pan along with a splash of water to prevent anything from sticking. Saute for 3 more minutes.
- Add the garlic and saute for a further 30 seconds, being careful not to let the garlic burn.
- Pour in the vegetable broth and bring the soup to a gentle simmer. Add the pasta, cover the pot, turn the heat to low and simmer for about 6 minutes, or until the pasta is al dente and the soup is heated through.
Notes
- To freeze vegan chicken noodle soup, allow it to cool completely and then transfer it to a freezer-safe container. Be sure to leave some headspace at the top of the container as the soup will expand as it freezes.
When ready to serve, thaw the soup in the refrigerator overnight. Reheat the soup on the stovetop or in the microwave, adding more chicken broth or water as necessary to adjust the consistency.
Also, if you are adding noodles, you could freeze the soup without them and cook them separately before adding them to the soup before serving.
It's recommended to consume the soup within 3-4 months for best results.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 960mgPotassium: 166mgFiber: 2gSugar: 4gVitamin A: 4329IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!