Vegan Chicken Noodle Soup
by Karissa's Vegan Kitchen
Hearty & comforting vegan chicken noodle soup, ready from start to finish in less than an hour!
Servings: 8
Calories: 244kcal
Ingredients
- 1/4 cup olive oil
- 1 medium yellow onion chopped
- 4 medium carrots sliced
- 2 stalks celery chopped
- 4 cloves garlic minced
- 8 cups water
- 3 cubes vegan “chicken” bouillon 3 teaspoons if using paste
- 2 bay leaves
- ½ teaspoon pepper
- salt to taste
- 8 ounces noodles
- 13.5 ounces vegan chicken shredded or chopped (about 2½ cups)
- ¼ cup fresh parsley chopped
Instructions
- In a large soup pot, heat oil on medium heat. Add in the carrots, celery, and onion. Saute until carrots are tender, about 5 minutes.1/4 cup olive oil, 4 medium carrots, 2 stalks celery, 1 medium yellow onion
- Mix in the garlic and cook for another minute.4 cloves garlic
- Add in the water, bouillon, bay leaves, pepper, and salt. Bring to a simmer on medium-high.8 cups water, 3 cubes vegan “chicken” bouillon, 2 bay leaves, ½ teaspoon pepper, salt
- Add in the noodles and chicken. Cook until noodles are al dente (this will depend on the type of noodle you choose - check the package for cooking time.)8 ounces noodles, 13.5 ounces vegan chicken
- Remove from heat. Stir in fresh parsley. Serve warm.¼ cup fresh parsley
Notes
- I use a bag of MorningStar Farms Chik'N Strips in this recipe. First I thaw them, then I shred them into smaller pieces using my hands.
- For "chicken" bouillon I love Edward and Son's Not Chick'n bouillon cubes. For a richer flavor, add an additional cube of bouillon.
Nutrition
Calories: 244kcal | Carbohydrates: 27g | Protein: 15g | Fat: 9g | Trans Fat: -1g