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Vegan Chicken Noodle Soup recipe

Vegan Chicken Noodle Soup

This vegan chicken noodle soup is a comforting and nutritious twist on a classic dish. It uses soy curls as a plant-based protein substitute, offering a meaty texture without the cholesterol. The soup is rich in vegetables like carrots, celery, and onions, providing a boost of vitamins and minerals. With its easy preparation and hearty flavor, it's perfect for chilly evenings or when you need a pick-me-up.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 people
Course: Main Course, Soup
Cuisine: American, vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 medium carrots peeled and sliced
  • 2 cloves garlic minced
  • 1 cup soy curls broken into bits
  • 7 cups vegan chicken broth or vegetable stock
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 8 oz wide egg-free noodles
  • Salt to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
  2. Sauté the Vegetables: Add the onion, celery, and carrots. Cook until they’re tender, about 5 minutes.
  3. Add Garlic and Soy Curls: Stir in the garlic and cook for another minute. Then add the soy curls and cook for 2-3 minutes.
  4. Pour in the Broth: Add the vegan broth, thyme, and pepper. Bring to a boil.
  5. Add Noodles: Reduce heat and add the noodles. Cook until they’re al dente.
  6. Season and Serve: Season with salt to taste. Garnish with parsley and serve hot.

Notes

  • Nutrition Information (per serving):

    • Calories: 350
    • Fat: 10g
      • Saturated Fat: 1.5g
    • Protein: 20g
    • Carbohydrates: 45g
      • Fiber: 5g
      • Sugar: 5g
    • Sodium: 400mg
    • Cholesterol: 0mg