Classic Vegan Chicken Noodle Soup
A comforting and hearty vegan soup filled with fresh vegetables and plant-based chicken substitute, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 cup plant-based chicken substitute
- 2 cups noodles
- 4 cups vegetable broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions, garlic, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the turmeric and thyme, allowing them to bloom and fill your kitchen with aromas.
- Add the plant-based chicken substitute and vegetable broth, mixing everything together.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for about 10 minutes.
- Add the noodles and cook according to package instructions, typically around 7-10 minutes.
- Season with salt and pepper to taste, then serve hot and enjoy!
Notes
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Leave out the noodles until you’re ready to eat.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg