Vegan Chicken Noodle Soup

The most delicious recipe for vegan “chicken” noodle soup! Thank goodness for faux meats, they’ve come such a long way. Now we can enjoy this delicious classic soup. Perfect to warm up on a cold day or soothe your throat when you’re sick. You can use chickpeas instead of chick’n if you’d prefer.

Get the printable recipe, substitution suggestions, and tips:

INGREDIENTS
– ¼ cup olive oil
– 1 medium yellow onion – chopped
– 4 medium carrots – sliced
– 2 stalks celery – chopped
– 4 cloves garlic – minced
– 8 cups water
– 3 cubes vegan “chicken” bouillon – 3 teaspoons if using paste
– 2 bay leaves
– ½ teaspoon pepper
– salt – to taste
– 8 ounces noodles
– 13.5 ounces vegan chicken – shredded or chopped (about 2½ cups)
– ¼ cup fresh parsley – chopped

INSTRUCTIONS
– In a large soup pot, heat oil on medium heat. Add in the carrots, celery, and onion. Saute until carrots are tender, about 5 minutes.
– Mix in the garlic and cook for another minute.
– Add in the water, bouillon, bay leaves, pepper, and salt. Bring to a simmer on medium-high.
– Add in the noodles and chicken. Cook until noodles are al dente (this will depend on the type of noodle you choose – check the package for cooking time.)
– Remove from heat. Stir in fresh parsley. Serve warm.

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