The Whole Food Plant Based Cooking Show
Vegan "Chicken" Noodle Soup
Calories: 273kcal
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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Equipment
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
- 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
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.
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Nutrition
Calories: 273kcal | Carbohydrates: 56g | Protein: 12g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 257mg | Potassium: 104mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3068IU | Vitamin C: 11mg | Calcium: 104mg | Iron: 3mg
