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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.
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
  

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
 

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