Vegan “Chicken” Noodle Soup
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 is great:
Quick
Easy
Affordable
Flavorful
Perf for meal prep Sunday
Can easily be made in bulk
Packs tons of veggies and flavor
Eat Drink Shrink
Yields 4 bowls soup
Vegan “Chicken” Noodle Soup10 minPrep Time
20 minCook Time
30 minTotal Time
Save 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
- Add oil to a large pot over medium heat Cook onion and celery for 5 -7 minute until softened.
- 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.
- Pour in the vegetable broth and noodles, Bring to a boil, then reduce heat and simmer 20 minutes.
- 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!
7.8.1.21251https://eatdrinkshrink.com/cooking/vegan-chicken-noodle-soup
Eat Drink Shrink
Yields 4 bowls soup
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 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
- Add oil to a large pot over medium heat Cook onion and celery for 5 -7 minute until softened.
- 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.
- Pour in the vegetable broth and noodles, Bring to a boil, then reduce heat and simmer 20 minutes.
- 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!
