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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Ingredients
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
1/2 teaspoon pepper
2 tablespoons low sodium tamari or soy sauce
2 cups dry soy curls, soaked in 4 cups of water for 20 minutes
8 ounces stir fry rice noodles
Instructions
- 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.
9 comments
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.
Looks tasty.
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!