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.
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)
Instructions
Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
Sauté the Vegetables: Add the onion, celery, and carrots. Cook until they're tender, about 5 minutes.
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.
Pour in the Broth: Add the vegan broth, thyme, and pepper. Bring to a boil.
Add Noodles: Reduce heat and add the noodles. Cook until they're al dente.
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