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Vegan Chicken Noodle Soup

Vegan Chicken Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup dry soy curls
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced thin
  • 2 celery stalks, sliced thin
  • 3 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 tsp dried thyme
  • ½ tsp dried sage
  • ½ tsp dried rosemary, crumbled
  • 2 tbsp nutritional yeast
  • 1 bay leaf
  • 6 oz uncooked wide egg-free noodles
  • Salt and freshly ground black pepper
  • ¼ cup chopped fresh parsley

Method
 

  1. Soak the soy curls in warm water for 10 minutes, then drain and press out excess water.
  2. In a large pot, heat the olive oil over medium heat. Sauté the onion, carrots, and celery for 5 minutes, until the onion is translucent. Stir in the garlic and cook 30 seconds.
  3. Add the vegetable broth, thyme, sage, rosemary, nutritional yeast, and bay leaf. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
  4. Add the drained soy curls and uncooked noodles to the pot. Simmer for 8 to 10 minutes, until the noodles are tender. Remove the bay leaf and season with salt and pepper to taste.
  5. Ladle the soup into bowls and top with fresh parsley. Serve hot.

Notes

For make-ahead bowls, cook the noodles separately and add them just before serving to prevent them from soaking up all the broth. The soup base (without noodles) also freezes well for up to 2 months.