Description
A comforting and flavorful vegan chicken noodle soup packed with vegetables, herbs, and plant-based chicken. Perfect for a cozy night in!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 8 cups vegetable broth
- 1 package (12 ounces) vegan chicken substitute (such as Gardein or Tofurky), cubed
- 8 ounces egg-free noodles (such as Jovial brown rice pasta or similar)
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
- Optional: 1 tablespoon lemon juice
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent, stirring occasionally.
- Add the sliced mushrooms to the pot. Continue to sauté for another 5-7 minutes, or until the mushrooms have released their moisture and started to brown slightly, stirring occasionally.
- Stir in the minced garlic, dried thyme, dried rosemary, and dried sage. Cook for about 1 minute more, stirring constantly, until the garlic is fragrant.
- Build the Soup: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the cubed vegan chicken substitute to the pot. Stir to combine.
- Simmer for 10-15 minutes, allowing the vegan chicken to heat through and absorb some of the broth’s flavor.
- Cook the Noodles: Add the egg-free noodles to the pot. Cook according to the package directions, or until the noodles are tender but still slightly firm (al dente). Stir occasionally to prevent sticking.
- Finishing Touches: Stir in the chopped fresh parsley.
- Season with salt and pepper to taste.
- Optional: Stir in the lemon juice for a bright, tangy flavor.
- Simmer for another 2-3 minutes to allow the flavors to meld together.
- Serving: Ladle the vegan chicken noodle soup into bowls. Garnish with extra fresh parsley, if desired. Serve hot.
Notes
- Add more vegetables: Feel free to add other vegetables to the soup, such as diced potatoes, green beans, or corn.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it creamy: Stir in a can of coconut milk or a handful of cashews (soaked and blended) for a creamy texture.
- Use different herbs: Experiment with other herbs, such as oregano or basil.
- Boost the protein: Add a can of drained and rinsed chickpeas or white beans for extra protein.
- Make it gluten-free: Ensure you are using gluten-free noodles. Brown rice noodles are a great option. Also, double-check that your vegetable broth is gluten-free.
- For a richer flavor: Consider using a combination of vegetable broth and mushroom broth.
- Make it ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The noodles may absorb some of the broth, so you may need to add a little extra broth when reheating.
- Freezing: This soup freezes well, but the noodles may become a bit softer after thawing. To minimize this, cook the noodles separately and add them to the soup after thawing and reheating.
- Vegan Chicken Options: There are many brands of vegan chicken available. Experiment to find your favorite. Some brands have a more realistic texture than others. You can also use shredded jackfruit as a substitute, although the flavor will be slightly different.
- Noodle Choice Matters: The type of noodle you use will affect the overall texture of the soup. Thicker noodles will hold their shape better than thinner noodles. Brown rice noodles tend to be a bit more delicate than wheat-based noodles, so be careful not to overcook them.
- Salt is Key: Don’t be afraid to season the soup generously with salt. Salt is essential for bringing out the flavors of the other ingredients. Taste the soup frequently and adjust the seasoning as needed.
- Fresh Herbs vs. Dried Herbs: While dried herbs are convenient, fresh herbs will always provide a brighter, more vibrant flavor. If using fresh herbs, add them towards the end of the cooking process to preserve their flavor.
- Deglazing the Pot: After sautéing the vegetables, you can deglaze the pot with a splash of white wine or vegetable broth. This will help to loosen any browned bits from the bottom of the pot and add extra flavor to the soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes