Description

This vegan chicken noodle soup is a delicious and nourishing plant-based twist on a classic comfort food. Packed with tender veggies, hearty noodles, and a savory broth, it’s sure to satisfy your cravings.

Ingredients

– 1 tablespoon olive oil

– 1 onion, diced

– 3 carrots, peeled and sliced

– 3 celery stalks, sliced

– 3 cloves garlic, minced

– 8 cups vegetable broth

– 1 (14 oz) can diced tomatoes

– 8 oz wide egg noodles

– 2 cups shredded vegan chicken

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– Salt and pepper to taste

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Instructions

1. – In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

2. – Add the garlic and cook for 1 minute, until fragrant.

3. – Pour in the vegetable broth and diced tomatoes. Bring to a boil.

4. – Add the egg noodles and vegan chicken. Reduce heat and simmer for 10-12 minutes, until the noodles are tender.

5. – Stir in the thyme, rosemary, salt, and pepper. Taste and adjust seasoning as needed.

6. – Ladle the soup into bowls and serve hot.

Notes

For a heartier soup, add extra vegan chicken or use a combination of noodles and potatoes. Store leftovers in the refrigerator for up to 4 days.

Prep Time: 15
Cook Time: 25
Category: Main Course
Method: Stovetop
Cuisine: American