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Vegan “Chicken” Noodle Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Due to the temperatures dropping lately I’ve been all about creating effortless soups. There are so many staples to cover and this one has been on my bucket list for a long time! Chicken noodle soup was timeless and everyone views it as a staple comfort food. Today you can easily throw in some tofu or jackfruit or faux chicken if you’re wanting more of an exact replication of this dish.. 

 

It’s just that easy!!

 

So what sets this soup apart from others?! It packs so much flavor!! While  many would envision that the soup derives its flavor from the chicken, it’s truly all about the herbs. If you know me, herbs are my go to’s for everything. Many times when I’m selecting things at the market, I go heavy on the herbs and the rest works itself out. Whether you splurged and use fresh or stick with the dried, you just can’t go wrong. 

 

 

 

 

 

 

 


 

What’s fab about this soup, is everything! It’s quick, easy, filling, affordable, veggie packed, flavor packed, perf for winter, can easily be made in bulk, you can throw in tofu or any other meat substitute,  and with the first sip it will be like taking a walk down memory lane. 

 


 

 

If you love staple soups or are searching for the next meal prep concept, this is it! You’re going to love this vegan “Chicken” Noodle Soup!!

 

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great:

 

 

 

 

 

Quick

Easy

Affordable

Flavorful 

Perf for meal prep Sunday

Can easily be made in bulk

Packs tons of veggies and flavor

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan “Chicken” Noodle Soup


  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 4 bowls soup 1x

Ingredients

Units Scale
  • 2 tablespoon vegan butter
  • 1 yellow onion, chopped
  • 1 cup chopped celery
  • 1 cup peeled, sliced carrots
  • 3 cloves garlic
  • 2 quarts vegetable broth
  • 2 cups pasta
  • 2 bay leaves
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt/Pepper to taste

Instructions

  1. Add vegan butter to a large pot over medium heat  Cook onion and celery for 5 -7 minute until softened.
  2. Add the carrots, garlic, oregano, basil, thyme, bay leaves, salt/pepper, and cook for an additional 3-5 minutes. Be sure to not burn the garlic.
  3. Pour in the vegetable broth and noodles, Bring to a boil, then reduce heat and simmer 20 minutes.
  4. Noodles should be soft. If you added too many noodles and it reduced the broth too much, simply add more broth. Remove the bay leaf and garnish with fresh thyme or parsley before serving.

Notes

If you’d like to add tofu or jackfruit for more texture and flavor go for it!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

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