Vegan Chicken Noodle Soup

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This vegan chicken noodle soup is the perfect comfort food for cold days! It’s warming, healthy, and very easy to make. And it’s packed with protein! The perfect dinner for the whole family.

vegan chicken noodle soup in two white bowls on a marble counter top with bread on the side

Why This Recipe Works 

I absolutely love soup in the winter! If you used to like chicken noodle soup, you should definitely try this vegan version with chickpeas. It’s so delicious, warming, and comforting! 

The recipe is super easy to make. It comes together in only 30 minutes and it’s just perfect for cold winter days. 

The chickpeas provide this soup with lots of protein making it perfect for the whole family. The pasta makes it super filling while the carrots and the celery add vitamins. It’s also a great hit with kids! 

The onion, the dried marjoram, thyme, oregano, and the bay leaves give it a ton of flavor. The secret ingredient for a super aromatic broth is the nutritional yeast. It has a nutty flavor that takes this vegan chicken noodle soup to the next level. 

You need only very basic ingredients for this recipe. Expect for the nutritional yeast, you should be able to find all of the ingredients in any regular supermarket. And most grocery stores also carry nutritional yeast these days.

We’ve made this recipe so many times and it never disappoints. It’s a real keeper! 

What Goes Into This Recipe:

ingredients that go into this recipe on a marble countertop with labels

  • Nutritional Yeast – don’t leave it out. It makes the broth super aromatic. 
  • Bay Leaves – discard after cooking. 
  • Cooked Chickpeas – either canned or cooked from dried chickpeas (for example in an Instant Pot)
  • Pasta – I used rotini pasta. You could also use smaller kinds of pasta like ditalini or elbow pasta. 
  • Fresh Parsley – it adds additional flavor and iron. 
  • Vegetable Broth – I use a vegan, organic vegetable broth. Use a low sodium vegetable broth if you like. 

How to Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Finely chop the onion. Peel and slice the carrots as well as the celery.

2. Step: Heat some oil in a large pot and sauté the onions for about 2-3 minutes on medium heat until they become translucent. Then add the carrots and the celery and cook for another 4 minutes. Then stir in the marjoram, the oregano, the thyme, the bay leaves, and the nutritional yeast and cook until fragrant (about 30-60 seconds).

3. Step: Add the vegetable broth and the chickpeas and bring to a boil. Cook for 10 minutes.

4. Step: After 10 minutes of cooking time, add the pasta. Cook for another 7-10 minutes depending on the pasta you use. Discard the bay leaves after cooking.

vegan chicken noodle soup in two white bowls on a marble counter top with a spoon, a blue and white dish cloth, bread, and chopped parsley on the side

5. Step: Serve immediately and sprinkle the soup with freshly chopped parsley. It’s great with crispy rustic bread!

Recipe Notes

  • For a gluten-free version, I recommend using brown rice rotini or elbow pasta. Or skip the noodles and use small cubed potatoes instead.
  • I love using chickpeas for my vegan noodle soup. However, if you’re looking for a more authentic vegan chicken noodle soup, you could also use store-bought vegan chicken. Other protein options are cubed tofu or soy curls.
  • Instead of the rotini pasta, you could also use vegan ramen noodles.
  • I listed vegan vegetable broth in the ingredient list, but you could also use vegan chicken broth if you want.

FAQs:

How Long Will This Soup Last?

Properly stored in an airtight container in the fridge, this soup will last about 4-5 days.

Can This Noodle Soup be Reheated?

Yes, you can easily reheat it. As the noodles absorb a lot of the liquid, the soup might be pretty thick. So just add some more vegetable broth or vegan chicken broth as needed.

Can This Soup Be Frozen?

Yes, it can be frozen in containers or freezer bags. However, the noodles unfortunately don’t freeze well. They will turn into mush when being reheated. So just freeze the broth with the vegetables and the chickpeas and add cooked noodles after you thaw it.

What’s The Best Way To Store Leftovers?

If you’re not eating the soup right away, the noodles will absorb a lot of the liquid and the soup will become rather thick. So if you’re making the soup ahead, for example as part of a meal prep, I recommend storing the noodles and the soup in different containers.

So just cook the noodles separately and not in the soup as directed in the recipe.

Where Can I Find Nutritional Yeast?

You can usually find it in the health food section in most grocery stores. 

vegan chicken noodle soup in two white bowls on a marble counter top with a hand holding a spoon with soup over one of the bowls

Related Recipes:

  • Vegan Pho 
  • Vegan Pumpkin Soup
  • 30 Hearty and Comforting Vegan Soup Recipes 
  • Vegan Corn Chowder
  • Quinoa Soup with Kale and Potatoes 
  • Vegan Ramen

I Love To Hear From You! 

I hope you like this vegan chicken noodle soup as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina 

Print

Vegan Chicken Noodle Soup

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This vegan chicken noodle soup is the perfect comfort food for cold days! It’s warming, healthy, and very easy to make. And it’s packed with protein! The perfect dinner for the whole family.
Course Entrée, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 204kcal
Author Sina

Ingredients

  • 1 onion
  • 2 large carrots
  • 4 stalks of celery
  • 4 tablespoons nutritional yeast
  • 1 teaspoon dried majoram
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 cups cooked chickpeas (canned or cooked from dried chickpeas)
  • 1/2 teaspoon miso paste
  • 7 cups vegetable broth or vegan chicken broth
  • 1 cup rotini pasta (use brown rice pasta for a gluten-free version)
  • fresh parsley, chopped
  • salt, to taste
  • black pepper, to taste

Instructions

  • Finely chop the onion. Peel and slice the carrots as well as the celery.
  • Heat some oil in a large pot and sauté the onions for about 2-3 minutes on medium heat until they become translucent. Then add the carrots and the celery and cook for another 4 minutes. Then stir in the marjoram, the oregano, the thyme, the bay leaves, and the nutritional yeast and cook until fragrant (about 30-60 seconds).
  • Add the vegetable broth, the miso paste, and the chickpeas and bring to a boil. Cook for 10 minutes.
  • After 10 minutes of cooking time, add the pasta. Cook for another 7-10 minutes depending on the pasta you use. Discard the bay leaves. 
  • Serve immediately and sprinkle the soup with freshly chopped parsley. It’s great with crispy rustic bread!

Notes

  • For a gluten-free version, I recommend using brown rice rotini or elbow pasta.
  • Or skip the noodles and use small cubed potatoes instead.
  • I love using chickpeas for my vegan noodle soup. However, if you’re looking for a more authentic vegan chicken noodle soup, you could also use store-bought vegan chicken. Other protein options are cubed tofu or soy curls.
  • Instead of the rotini pasta, you could also use vegan ramen noodles.
  • I listed vegan vegetable broth in the ingredient list, but you could also use vegan chicken broth if you want.

Nutrition

Calories: 204kcal | Carbohydrates: 37g | Protein: 10g | Fat: 2g | Sodium: 1928mg | Potassium: 456mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6890IU | Vitamin C: 4.1mg | Calcium: 50mg | Iron: 2mg

The post Vegan Chicken Noodle Soup appeared first on Vegan Heaven.





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