Vegan Chicken Noodle Soup
Vegan chicken noodle soup, a plant-based version of this comforting dish. It's healthy, satisfying, full of flavor, and ready in 30 minutes!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 235.6kcal
- 1 tablespoon extra virgin olive oil
- 1 carrot chopped
- 1 celery stalk chopped
- ½ onion chopped
- 2 cloves of garlic sliced
- 8 oz vegan chicken pieces gluten-free if needed, see notes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- 2 bay leaves
- 4 cups vegetable stock
- 4 oz vegan noodles gluten-free if needed, I used fusilli
Heat the oil in a large pot. If you don't consume oil, use some extra vegetable stock or water instead.
Add the veggies (carrot, celery, onion, and garlic) and the vegan chicken pieces and cook over medium-high heat until golden brown, stirring occasionally.
Incorporate the rest of the ingredients (except the pasta), stir, and bring to a boil. Then add the pasta and cook over medium-high heat for 10 minutes or until the pasta is cooked.
Remove from the heat, discard the bay leaves, and serve your vegan chicken noodle soup immediately. I added some chopped fresh parsley on top, but that's optional.
Keep the leftovers in a sealed container in the fridge for 5 to 7 days.
- Feel free to customize your vegan chicken noodle soup recipe with any veggies, spices, or herbs you have on hand.
- Use any type of oil, salt, or vegan noodles you want.
- Any brand of vegan chicken pieces will work (use them gluten-free if needed). You could also use other sources of plant-based protein like seitan, tempeh, tofu, or even legumes (chickpeas work great for this recipe), or make your own vegan chicken at home. It's so delicious!
Serving: 1serving | Calories: 235.6kcal | Carbohydrates: 30g | Protein: 14.4g | Fat: 5.9g | Saturated Fat: 1g | Sodium: 589.8mg | Fiber: 4g | Sugar: 2.9g