EASY VEGAN NO CHICKEN NOODLE SOUP (ONE POT, WFPB)
This Vegan No Chicken Noodle Soup is a delicious, wholesome twist on the classic comfort soup you grew up loving. Packed with protein-rich soy curls and flavorful vegetables, this cozy recipe is perfect for chilly days and anyone looking to enjoy a comforting meal.
Equipment
- 1 large pot
- 2 mixing bowls
- 1 Wooden spoon
Ingredients
For the soup:
- 1 onion (large, chopped)
- 4 cloves garlic (minced)
- 3 celery sticks (sliced)
- 3 carrots (medium, peeled and sliced)
- 8 cups vegetable broth
- 1 1/2 Tbsp vegan chicken bouillon powder Recipe: https://simpleveganizer.com/easy-vegan-chicken-bouillon-powder/
- 2 cups soy curls (rehydrated and chopped)
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and pepper (to taste)
- Fresh chopped parsley for serving (optional)
For the noodles:
- 12 ounces small shaped whole grain pasta (or GF if needed)
Instructions
- Prepare the Soy Curls: Rehydrate the soy curls in hot water with 1 1/2 tablespoons of vegan chicken bouillon powder for extra flavor. Let them soak for about 10 minutes, then drain and chop them into bite-sized pieces.
- Sauté the Vegetables: In a large pot, add the chopped onion, garlic, celery, and a pinch of salt. Dry sauté over medium-high heat for 5 minutes, stirring frequently, until softened and the onions are translucent. If the vegetables begin to stick, add a splash of water or broth.
- Cook the Soup and Pasta: Add the sliced carrots, vegetable broth, 1 Tbsp of vegan chicken bouillon powder, chopped soy curls, dried basil, thyme, and salt and pepper to the pot. Bring the mixture to a boil, then reduce to a simmer. Add the pasta directly to the soup and let it cook for 10 minutes or until the vegetables and pasta are tender.
- Season and Serve: Taste the soup and adjust the seasoning with more herbs, salt, or pepper as needed. Serve the soup in bowls and garnish with fresh parsley if desired.
Notes
- Storage Tip: Store the pasta noodles separately so they don't get mushy and soak up all the broth. You can store the soup and pasta separately in airtight containers in the refrigerator for up to 4 days.
- Serving Suggestions: Serve with whole-grain crackers or warm whole-wheat pita bread for a complete meal. This soup also pairs well with a simple green salad for added freshness.
- Make-Ahead Tip: To save time when making the soup, you can prepare the soy curls and chop the vegetables in advance.
- Rehydrating Soy Curls: For extra flavor, use warm vegetable broth instead of plain water when rehydrating the soy curls.
- Texture Tip: If you prefer a thicker soup, mash some of the carrots and celery after simmering to give the broth a creamier consistency.