Vegan “Chicken” Noodle Soup
I grew up having my grandma’s chicken noodle soup as a comfort food during the long Nebraska winters. I realized in making this new vegan “chicken” noodle soup recipe it was never the chicken that made the soup tasty but the vegetables, seasonings, and vegetable stock! This vegan chicken noodle soup recipe is a warm and delicious soup for fall and has all the nostalgia of chicken noodle soup but is fully whole food vegan, plant-based, gluten free, and refined oil and sugar free!
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- 1 large onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 3 carrots, diced
- 2 liters vegetable broth
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon cracked pepper
- 2 tablespoons tamari, low sodium, or soy sauce
- 2 cups Butler soy curls, soaked in 4 cups of water for 20 minutes
- 8 ounces stir fry rice noodles
- Sauté the onions and garlic in 3 tablespoons of water for a few minutes.
- Add the celery and carrots and cook for 5 minutes.
- Add the broth, spices, tamari and the soy curls and cook on medium high for 20 minutes.
- Break the noodles up into thirds while adding them to the soup and cook for 10 minutes.
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Calories: 273kcalCarbohydrates: 56gProtein: 12gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 257mgPotassium: 104mgFiber: 5gSugar: 7gVitamin A: 3068IUVitamin C: 11mgCalcium: 104mgIron: 3mg
Could you make this in an instant pot? I’m sure you could. I think the time would maybe be 5 or 10 minutes for cooking. It really looks delicious! Can’t wait to try it! Thanks for all the great recipes Jill!
Yes, and I think you are right on the time. 5-10 minutes
Can the soup be frozen ? And what is the consistency of the soy curls?
Yes, you can freeze it. The soy curls, once they are rehydrated feel just like a pice of chicken breast without the greasiness.
This soup is great comfort food. The first few bites tasted a little bland but then it was delicious! Thanks Jill! ❤️
Oh, Jill, this is so good. I found Moringa pad thai rice noodles (5mg salt, 1.5g fat (not added) and 3g fiber, made with brown rice) and the soy curls have the chicken texture. So, so good! Thank you for this recipe!
Great recipe! I never told my husband that it wasn’t real chicken! I did get very thick, but that was easy to handle with more broth. Thanks!
I made this in my Instapot, but made the whole recipe on Saute (medium heat) without pressure. What a great recipe! Thanks, Jill!
Just made as a little under the weather and thought it might do the trick! It is simply delicious! And my husband likes it too( he’s tough)!
MY MOM MADE THIS MORE THEN ONCE IT,S GOOD WOW!! 🙂
My husband and I both agree this recipe is delicious. I did have to order the soy curls. Next time I will double the recipe. Thanks Jill !
Wow! This is great soup! Thanks for introducing me to soy curls.