Vegan “Chicken” Noodle Soup

Posted by in Cooking, Lunch/Dinner, Soup | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

 

 

 

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 rocks: 

 

 

 

 

 

Quick

Easy

Affordable

Flavorful 

Perf for meal prep Sunday

Can easily be made in bulk

Packs tons of veggies and flavor

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 4 bowls soup

Vegan “Chicken” Noodle Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 tablespoon olive oil 
  • 1 cup chopped yellow onion 
  • 1 cup chopped celery 
  • 1 cup peeled, sliced carrots 
  • 3 cloves garlic 
  • 2 quarts vegetable broth 
  • 2 cup pasta 
  • 1 bay leaf 
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt/Pepper to taste

Instructions

  1. Add oil 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 leaf, 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. 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!

Nutrition

Calories

882 cal

Fat

19 g

Carbs

166 g

Protein

22 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1251
http://www.eatdrinkshrink.com/cooking/vegan-chicken-noodle-soup

 

 

 

 

 

 

 

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