Vegan Chicken Noodle Soup ~
You’ll love this homestyle plant-based version of the classic soup!
Perfect for rainy days, sick days, or anytime you’re in the mood for comfort food!
This recipe from my vegan meat cookbook takes me back to sick days in the ‘80s.
They were all about lounging on the couch, completely captivated by the latest music videos on MTV and the game show theatre of The Price is Right.
And when lunchtime rolled around, chicken soup was the special of the day.
When you’re under the weather or just want a big hot bowl of comfort on a chilly day, wrap yourself in a blanket and cozy up with a good old-fashioned bowl of vegan chicken noodle soup.
Don’t forget the sleeve of saltine crackers on the side.
Ingredients for Vegan Chicken Noodle Soup
You will need:
- 8 ounces medium-size spiral pasta
- 3 tablespoons vegan butter, divided
- 10 ounces vegan chicken strips
- 1 cup baby carrots, sliced
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 8 cups vegan chicken-style broth
- 2 teaspoons poultry seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
How to Make Vegan Chicken Noodle Soup
STEP ONE: Cook the noodles according to the package directions for al dente consistency. Drain and rinse with cold to stop the cooking process. Set aside.
STEP TWO: Into a large soup pot over medium-high heat, add 1 tablespoon of butter. When the butter is melted, add the chicken strips. Cook for 5 minutes, to brown on both sides. Transfer the cooked chicken to a cutting board and roughly chop.
STEP THREE: Using the same pot, add the remaining 2 tablespoons of butter. When the butter is melted, add the carrots, celery, and onion. Cook for 3 minutes, stirring frequently until slightly crisp-tender.
STEP FOUR: Stir in the chopped chicken, broth, poultry seasoning, basil, and oregano. Bring to a boil then reduce the heat to low. Cover the pot, and simmer for 20 minutes.
STEP FIVE: Stir in the cooked noodles and serve.
More Soup Recipes You’ll Love!
- Vegan Ginger Noodle Soup
- Cheesy Cauliflower Soup
- Chickpea and Pasta Soup with Spinach
- Vegan Meatball Tortellini Soup
- Creamy Black Bean Taco Soup
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Vegan Chicken Noodle Soup
Ingredients
- 8 ounces medium-size spiral pasta
- 3 tablespoons vegan butter divided
- 10 ounces vegan chicken strips
- 1 cup baby carrots sliced
- 1 cup celery diced
- 1 cup yellow onion diced
- 8 cups vegan chicken-style broth
- 2 teaspoons poultry seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
Instructions
- Cook the noodles according to the package directions for al dente consistency. Drain and rinse with cold to stop the cooking process. Set aside.
- Into a large soup pot over medium high heat, add 1 tablespoon of butter. When the butter is melted, add the chicken strips. Cook for 5 minutes, to brown on both sides. Transfer the cooked chicken to a cutting board and roughly chop.
- Using the same pot, add the remaining 2 tablespoons of butter. When the butter is melted, add the carrots, celery, and onion. Cook for 3 minutes, stirring frequently until slightly crisp tender.
- Stir in the chopped chicken, broth, poultry seasoning, basil, and oregano. Bring to a boil then reduce the heat to low. Cover the pot, and simmer for 20 minutes.
- Stir in the cooked noodles and serve.
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