Vegan Chicken Noodle Soup
Vegan Chicken Noodle Soup, made with minimal ingredients and lots of flavor!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 cup sliced carrots
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- 4 - 5 cups vegetable broth*
- 1 cup frozen vegan chicken pieces chopped**
- 1½ cups egg-free wide noodles***
- 1 bay leaf
- ½ teaspoon dried Italian seasoning
In a small, microwave safe bowl, add the sliced carrots with a little bit of water. Cover and cook in the microwave for 2 - 3 minutes, until tender. Allow to cool.
In a large pot over medium heat, add the olive oil, chopped onion, and chopped celery. Cook until just tender.
Add the vegetable broth, vegan chopped chicken pieces, and noodles. Once the carrots are cool enough to handle, add the cooked carrots (including the liquid it was cooked in). Sprinkle the top with the Italian seasoning and add the bay leaf.
Bring it to a boil and reduce heat to simmer, about 10 - 15 minutes.
*My favorite is the no-chicken bouillon if you can find it, but any vegetable broth will work fine here.
** There are a couple of varieties of vegan chicken pieces (such as Gardein), some of which are gluten-free. Thaw them out and then chop into pieces before adding to the soup.
*** I can buy egg-free wide noodles at my local grocery store and Walmart
Calories: 100kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Sodium: 94mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3600IU | Vitamin C: 2.5mg | Calcium: 19mg | Iron: 0.6mg