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–+ servings
Vegan Chicken Noodle Soup

Warm Up with Easy Vegan Chicken Noodle Soup Delight

This Vegan Chicken Noodle Soup offers warmth and comfort, perfect for chilly days and completely gluten-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil use water for an oil-free version
  • 1 medium Onion chopped
  • 2 stalks Celery diced
  • 2 medium Carrots diced
  • 1 cup Potatoes cubed
  • 4 cloves Garlic crushed
  • 1 teaspoon Dried Thyme or fresh thyme
For the Protein
  • 1 cup Soy Curls for soy-free version, use chickpeas
For the Broth
  • 6 cups Vegetable Stock/Broth or vegan chicken broth
For the Noodles
  • 4 ounces Ramen Noodles or gluten-free noodles
For the Finishing Touches
  • ¼ cup Fresh Parsley chopped
  • Salt to taste
  • Pepper to taste

Equipment

  • Large soup pot

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large soup pot over medium heat for about 2 minutes. Add chopped onion and diced celery. Sauté for around 5 minutes.
  2. Stir in diced carrots, cubed potatoes, and crushed garlic. Sprinkle in dried thyme. Pour in vegetable stock and bring to a boil for about 5 minutes.
  3. Reduce heat, cover, and simmer for 10 minutes until potatoes are tender and flavors meld.
  4. Add soy curls and ramen noodles to the pot. Cook uncovered for 3-4 minutes until noodles are al dente.
  5. Remove from heat and mix in chopped parsley. Season with salt and pepper to taste.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 12mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Freeze without noodles for longer storage.

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