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
1/2 teaspoon pepper
2 tablespoons low sodium tamari or soy sauce
2 cups (84g) dry soy curls, soaked in 4 cups of water for 20 minutes
8 ounces (226g) 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.