Vegan Chicken Noodle Soup Recipe
A home-style soup made with plant-based chicken strips browned in butter, simmered with carrots, celery, and onion in a seasoned chicken-style broth with spiral pasta. Perfect for rainy days and sick days!
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Servings: 6
Calories: 274kcal
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 water 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, browning 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 hot.
Notes
Make-Ahead Instructions: This soup can be made 1 to 2 days ahead. Store the soup base and the cooked noodles separately in the refrigerator. The noodles will absorb the broth and become soft if stored together. Combine when reheating.
Nutrition
Calories: 274kcal | Carbohydrates: 38g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1387mg | Potassium: 403mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3988IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
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