Description
Indulge in the classic comfort of Vegan Chicken Noodle Soup, a hearty and healthy twist on the beloved dish. Packed with tender vegetables, chewy noodles, and a savory broth, this recipe is sure to warm your soul.
Ingredients
– 2 tablespoons olive oil
– 1 yellow onion, diced
– 3 celery stalks, diced
– 3 carrots, peeled and diced
– 4 cloves garlic, minced
– 1 package (12 oz) plant-based chicken, shredded or cubed
– 6 cups vegetable broth
– 8 oz wide egg noodles
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
Instructions
1. – In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrots, and sauté for 5-7 minutes until the vegetables are softened.
2. – Add the garlic and plant-based chicken, and cook for an additional 2-3 minutes, stirring frequently.
3. – Pour in the vegetable broth and add the egg noodles, bay leaves, thyme, and parsley. Bring the soup to a boil.
4. – Reduce the heat to medium-low and let the soup simmer for 12-15 minutes, or until the noodles are tender.
5. – Season with salt and pepper to taste.
6. – Remove the bay leaves before serving.
Notes
For a heartier soup, add in 1-2 cups of frozen peas or corn. You can also use a variety of plant-based chicken alternatives, such as shredded seitan or chopped tofu.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American