“Chicken” Noodle Soup
Temps de préparation:
10 Minutes
Portions:
4 Servings
Temps de cuisson:
25 Minutes
Auteur·rice
À propos de la recette
A comforting classic made completely plant-based, this vegan chicken noodle soup is packed with tender vegetables, savory broth, pasta, and golden pieces of vegan chicken. It is simple, hearty, and perfect for a cozy day.
Ingrédients
Ingredients
- 1 tablespoon olive oil, plus more for sautéing
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 package (8–9 oz) vegan chicken pieces (I used Whole Foods brand, but any plant-based chicken alternative works)
- 6 cups vegan chicken-style broth (I used Edward & Sons Not-Chick’n Bouillon, but you can use another brand or make your own)
- 1½ cups dry pasta, any shape you prefer
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
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Préparation
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
Step 2
Pour in the vegan chicken-style broth and bring to a gentle boil.
Step 3
Add your preferred pasta shape directly to the broth. Cook according to the package instructions, stirring occasionally to prevent sticking.
Step 4
While the pasta cooks, heat a little olive oil in a separate frying pan over medium-high heat. Add the vegan chicken pieces and sauté until lightly golden and crisp around the edges.
Step 5
When the pasta is almost cooked through, reduce the heat to a gentle simmer. Add the sautéed vegan chicken pieces and cook everything together for another 2–3 minutes. Season with salt and black pepper to taste.
Step 6
Ladle the soup into bowls, making sure each serving gets plenty of vegetables, pasta, and vegan chicken. Finish with fresh parsley and serve warm.
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