Vegan Chicken Noodle Soup


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Servings: 6

Prep Time: 00:20

Cook Time: 00:40

Main Ingredients

1 diced onion

3 large carrots, peeled and sliced

3 celery stalks, diced

2 tbs olive oil

1 tbs black pepper

1 tsp thyme (optional)

2 garlic cloves

1 - 2 cups vegan chicken, depending on preferance

3 cups veggie stock, preferably low sodium

noodles, cooked separately according to package


1Prepare all your ingredients and have them ready to put together in the soup

2Heat the olive oil in a large pot. Once hot, saute the onions for about a minute then add the garlic. Saute until fragrant and the onions are translucent.

3Add the carrots and celery (and any other veggies you want to add) and saute for about 3-4 minutes. Stir often to keep the onions from burning.

4Add the pepper and thyme and stir to coat everything. If you want to add any other spices (such as red pepper, curry, etc) then add them now Add the chicken (frozen or thawed is okay), then add the veggie stock. Bring to a boil then bring the temperature down to a simmer and let sit covered for about 30-40 minutes or until the carrots are soft and the broth has the flavor you want. Stir occasionally to prevent sticking and make sure that the soup is not boiling over.

5While the soup is simmering, cook the noodles according to package instructions. I tend to use spiral pasta but you can use macaroni noodles, penne, spaghetti broken into pieces, rice pasta, etc. Once the pasta is done cooking and you drain it, rinse with cold water to help them maintain their shape. Drizzle with about 1 teaspoon of olive oil and coat well to prevent the noodles from sticking.

6To serve, scoop some noodles into a bowl then ladle soup on top. Serve immediately. To store extras, store noodles separate from the soup and combine just before serving. Leftover soup will last about a week in the fridge and up to 4 months in the freezer.

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