Go Back
Vegetarian Chicken Noodle Soup

One-Pot Vegetarian Chicken Noodle Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups vegetable broth
  • 2 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 6 oz wide egg noodles
  • 8 oz plant-based chicken strips
  • salt and pepper
  • chopped fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium-high. Add onion, carrots, and celery. Cook, stirring, until softened, about 5 minutes. Add garlic and cook 30 more seconds.
  2. Pour in vegetable broth and soy sauce. Add thyme, bay leaf, a pinch of salt, and a few grinds of pepper. Bring to a boil, about 4 minutes.
  3. Add egg noodles and plant-based chicken. Reduce to a simmer and cook 8 to 10 minutes, until noodles are tender.
  4. Remove bay leaf, taste and adjust seasoning. Ladle into bowls and top with fresh parsley.

Notes

If making ahead, undercook the noodles by 1 minute so they hold up in the broth. The soup is best served hot, but leftovers keep well refrigerated with a splash of extra broth when reheating.