Description
A warm and comforting Vegan Chicken Noodle Soup made with sautéed vegetables, hearty vegan chicken pieces, and small pasta shapes, simmered in a flavorful vegan broth. This healthy, plant-based twist on a classic soup is perfect for chilly days or when you need a nourishing meal that’s easy to prepare and full of rich, herb-infused flavor.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 stalks celery, sliced
- 3 medium carrots, peeled and sliced
Broth and Flavorings
- 8 cups vegan “chicken” broth or vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt + pepper, to taste
Vegan Protein and Pasta
- 2 cups vegan “chicken” pieces, chopped small* (such as Tofurky’s Plant Based Chik’n)
- 12 ounces small shaped pasta* (e.g., Trader Joe’s Gigli noodles or egg-free egg noodles)
For Serving
- fresh chopped parsley, for garnish
- crackers or French bread, for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion, minced garlic, and sliced celery. Sauté for about 5 minutes until the vegetables soften and the onions become translucent, releasing their fragrant aroma.
- Add Vegetables, Broth, and Herbs: Stir in the sliced carrots, vegan “chicken” broth or vegetable broth, chopped vegan chicken pieces, dried basil, and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer gently for 10 minutes to allow flavors to meld.
- Cook Pasta Separately: While the soup simmers, cook the small shaped pasta in a separate pot according to the package instructions, but reduce the cooking time by 1 minute to avoid overcooking. Drain and set aside.
- Adjust Seasonings: Taste the soup and season with salt and pepper as needed, adding more herbs if desired to boost flavor.
- Serve: Ladle the soup into bowls and add a handful of the cooked pasta. Garnish with fresh chopped parsley if you like. Serve with crackers or French bread on the side. When storing leftovers, keep the pasta separate to prevent it from becoming mushy and absorbing all the broth.
Notes
- Better Than Bouillon No Chicken Base is highly recommended for a rich broth, but plain vegetable broth works well too.
- For vegan chicken, Tofurky’s Plant Based Chik’n is preferred and found in the refrigerated section; however, other vegan chicken alternatives, frozen vegan meats, seitan pieces, or chickpeas can be used.
- Use any small shaped pasta you like; Trader Joe’s Gigli noodles or egg-free egg noodles are good choices. Whole grain or gluten-free pasta is also suitable.
- Instant Pot Adaptation: Use the sauté function to cook onion, garlic, and celery. Then add carrots, broth, vegan chicken, and herbs. Seal and cook on high pressure for 5 minutes. Release pressure carefully and serve with separately cooked noodles.
- Store soup in a covered container in the fridge for 3-4 days, with pasta stored separately to prevent sogginess.
- The soup freezes well without pasta. Cool completely, freeze in a freezer-safe container, and thaw in the fridge overnight before reheating and adding freshly cooked pasta.
Nutrition
- Serving Size: 1 cup (without pasta)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
