Vegan Chicken Noodle Soup
Discover how to make vegan chicken noodle soup! This easy, comforting recipe is packed with flavor, plant-based protein, and wholesome ingredients.
Ingredients
- 1 cup soy curls rehydrated, seitan, or jackfruit
- 1 cup carrots sliced
- 1 cup celery chopped
- 1 medium onion diced
- 6 cups vegetable broth
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp turmeric optional, for color
- Salt and pepper to taste
- 2 cups egg-free pasta wide noodles or rotini
- 1 tbsp olive oil
- Fresh parsley chopped
- Lemon juice for garnish
Instructions
- Rehydrate soy curls in warm water for 10 minutes, then drain and squeeze out excess water.
- For added flavour, sauté the soy curls with a dash of soy sauce and garlic powder.
- If using seitan or jackfruit, prepare them according to your preference.
- Warm olive oil in a big soup pot over medium heat.
- Add diced onions, sliced carrots, and chopped celery.
- Cook for 5-7 minutes, stirring now and then, until the veggies are soft and smell wonderful.
- Pour the vegetable broth and stir in the nutritional yeast, thyme, garlic powder, turmeric (if using), and the bay leaf.
- Bring the mixture to a gentle simmer and cook for 10 minutes to enhance the flavours.
- Add the noodles to the pot and cook according to the package instructions (typically 8-10 minutes) until tender.
- Stir in the prepared vegan chicken substitute and allow the soup to heat for 3-5 minutes.
- Take out the bay leaf, taste the soup, and add more salt and pepper if needed.
- Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice for a refreshing touch.
Notes
- Gluten-Free Option: Use gluten-free noodles and a suitable vegan chicken substitute like jackfruit.
- Storage Tips: Refrigerate soup (without noodles) in an airtight container for up to 4 days. Freeze for up to 3 months and add fresh noodles when reheating.
- Add Extra Veggies: Incorporate peas, spinach, or corn for more variety and nutrition.