How to make:
Vegan Chicken Noodle Soup
Warm up with a bowl of vegan chicken noodle soup! This classic vegan chicken soup is simple to make when you’re craving something comforting.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Author:
Yield:
6 1x
Rating:
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 ribs celery, thinly sliced
- 2 medium carrots, thinly sliced
- 4 garlic cloves, minced
- 8 cups vegan chicken broth*
- 2 bay leaves
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground thyme
- 1/4 teaspoon ground black pepper
- Dash of cayenne pepper (optional)
- 1 pound hydrated soy curls**
- 12 ounces rotini pasta
- Salt, to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped
Instructions
- Place a large pot over medium heat. Add olive oil. When hot, add onion. Cook for 5-7 minutes, until lightly browned. Add celery and carrots; cook for 5 minutes, stirring, until just fork tender. Add garlic; stir and cook for 1 minute.
- Add broth, bay leaves, Italian seasoning, thyme, black pepper, and cayenne pepper. Stir. Bring to a boil, then add soy curls. Reduce heat to low; simmer for 10 minutes.
- Add pasta. Cook for the amount of time indicated on the package directions. Alternatively, if you think you will have leftovers, cook and serve the pasta separately so that the pasta doesn’t get soggy.
- Remove bay leaves. Season with salt to taste and add lemon juice; stir. Serve with fresh parsley.
Notes
*I recommend Better Than Bouillon Vegetarian No Chicken Base, or Edward & Sons Not Chick’n Bouillon Cubes.
**Weigh the soy curls once you have hydrated them for 10 minutes and drained the water. You can substitute with 1 14-ounce block of tofu, cubed, or 1 pound of your favorite cooked vegan chicken.
Find it online: https://www.emilieeats.com/vegan-chicken-noodle-soup/