Description
A comforting and hearty vegan chicken noodle soup featuring a rich vegetable broth, tender egg-free noodles, and wholesome diced vegetables, perfect for a cozy, plant-based meal.
Ingredients
Broth & Seasoning
- 6 cups vegetable broth
- 1 tsp poultry seasoning
- Salt & pepper, to taste
Vegetables
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
Pasta & Oil
- 2 cups egg-free noodles or pasta
- 1 tbsp olive oil
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5-7 minutes.
- Add broth and seasoning: Pour in the vegetable broth and stir in the poultry seasoning, salt, and pepper. Bring the mixture to a boil over high heat.
- Cook noodles: Once boiling, add the egg-free noodles to the pot. Reduce the heat to a simmer and cook until the noodles are tender, about 8-10 minutes, stirring occasionally to prevent sticking.
- Final season and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally garnished with fresh herbs or a squeeze of lemon for brightness.
Notes
- For added protein, stir in cooked chickpeas or cubed tofu during the last few minutes of cooking.
- Use gluten-free noodles to make the soup gluten-free.
- Feel free to add other vegetables like peas or mushrooms for extra texture.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
