Vegan Chicken Noodle Soup

Hearty and Nourishing Soup for Cold Winter Days

This vegan chicken noodle soup is the perfect comfort food for cold winter days or when you’re feeling under the weather. Made with plant-based “chicken” pieces and a rich, savory broth, this soup is packed with flavor and nutrients. It’s also easy to make and can be customized to your taste preferences. Plus, it’s a great way to get in your vegetables and protein without relying on animal products.

makes approximately 4-6 servings

Ingredients

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• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small carrot, peeled and diced
• 1 stalk celery, diced
• 4 cups vegetable broth
• 1 cup water
• 1 cup uncooked noodles (use a vegan-friendly variety like brown rice or quinoa noodles)
• 1 cup diced vegan chicken (such as tofu, tempeh, or seitan)
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• Salt and pepper, to taste

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and sauté until the vegetables are tender, about 5-7 minutes.

Add the vegetable broth, water, noodles, vegan chicken, basil, and parsley to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the noodles are tender.

Season the soup with salt and pepper to taste. Serve hot and enjoy!

Tips

• This recipe uses easy-to-find ingredients and can be made with any type of vegan chicken product you prefer.
• If you don’t have all of these ingredients on hand, you can make some substitutions. For example, you can use any type of vegan-friendly protein instead of vegan chicken, and you can use other vegetables such as chopped bell peppers or green beans, to make it even heartier.
• You can also use other herbs and spices in place of the basil and parsley, or omit them entirely if you don’t have them.