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Vegan Chicken Noodle Soup
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4.86 from 7 votes

Vegan Chicken Noodle Soup

Vegan chicken noodle soup is classic comfort food. And it's ready in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soups
Cuisine: American
Keyword: vegan chicken noodle soup
Servings: 6
Calories: 246kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 large celery ribs diced
  • 4 cloves garlic minced
  • 2 teaspoons herbes de Provence
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 8 cups really good low-sodium vegetable broth or homemade stock
  • 1 large bay leaf
  • 8 ounces eggless wide egg noodles
  • 1 10- ounce package vegan chicken strips cooked according to package directions
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup minced flat-leaf parsley

Instructions

  • In a medium pot, warm the olive oil over medium-high heat.
  • Add onion, carrots, and celery and cook, stirring occasionally, until softened and lightly browned in spots, about five minutes.
  • Add garlic, herbes de Provence, salt, and pepper. Cook, stirring frequently, for one minute.
  • Add stock and bay leaf. Raise heat to high and bring to a boil. Simmer for five minutes.
  • Add egg noodles, reduce heat to maintain a simmer, and cook for the amount of time indicated on the package.
  • Cut cooked vegan chicken into bite-sized pieces. Off the heat, stir in the chicken, lemon juice, and parsley. 

Notes

  1. Don’t rush when you're browning the vegetables, since it contributes a lot to the soup’s depth of flavor.
  2. My favorite boxed vegetable broth by far is Imagine No Chicken.
  3. If you want to make the soup in advance, or if you think you'll have leftovers, consider cooking the noodles separately so they won't absorb all the broth. Cook them according to package directions, toss with a little bit of olive oil, and add them to each bowl of soup as you serve it.
  4. If you've cooked the noodles in the broth and end up with leftovers, you can always add a little bit more broth before eating subsequent servings.
  5. Keep leftovers tightly sealed in the fridge for up to a week.

Nutrition

Serving: 1 | Calories: 246kcal | Carbohydrates: 21g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 52mg | Sodium: 676mg | Fiber: 3g | Sugar: 5g