Vegan Chicken Noodle Soup

5 from 5 votes

A flavorful and hearty vegan chicken noodle soup made with eggless pappardelle noodles, diced carrots, celery, and chickenless chunks in a simple vegetable broth. It's a comforting soup for when you need a taste of home.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 178kcal

Author: Alison Corey

Equipment

Ingredients

1 tablespoon olive oil
1 small yellow onion diced
2 cloves garlic minced
2 medium carrots diced
2 stalks celery diced
8 cups vegetable broth
1 cup chickenless chicken strips diced
2 cups eggless noodles
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium-high heat. Add chopped onion, minced garlic, carrots, and chopped celery, and sauté for 2-3 minutes until onions are translucent and vegetables are slightly softened.
Pour in vegetable broth, and add the bay leaf, dried thyme, and oregano. Stir to combine. Bring to a boil.
Reduce the heat to a simmer. Add the noodles, and cook for about 7 minutes or until the noodles are tender.
Add the chickenless chicken. Cook for an additional 3 minutes.
Remove the bay leaf. Season the soup with salt and pepper to taste.
Ladle the vegan chicken noodle soup into bowls and sprinkle with chopped fresh parsley if desired. Serve hot and enjoy!

Notes

Tips for Making Vegan Chicken Noodle Soup

- Finely dice the onion, celery, and carrots roughly the same size so that they cook evenly.

- Don't overcook the vegetables so that they are mushy. The texture is improved if the vegetables have a bite.

- If you use thick noodles, you may want to add more vegetable broth so there is enough liquid to allow them to cook through.

- The noodles will absorb some of the broth when cooking.

- Add the chickenless chicken at the very end. Adding it too early will cause it to become rubbery.
- Store in the refrigerator for 3-4 days. Freeze for up to 3 months. Defrost in the refrigerator overnight, and reheat in a saucepan over medium heat.

Nutrition