I’m thrilled as a bumblebee in a flower field to share this scrumptious recipe with y’all today.
Now, we’re talking about the comforting, soul-warming, and absolutely delightful Plant-Based Chick’n Noodle Soup Delight Recipe.
It’s not just any noodle soup, y’all.
This here is a game-changer – it’s my take on the classic dish but with an exciting twist – it’s a vegan chicken noodle soup.
Y’all won’t believe how much flavor we’re packing into this vegan delight.
So get ready to roll up your sleeves and start cookin’, ’cause this recipe is about to knock your socks off!
Plant-Based Chick’n Noodle Soup Delight Recipe (Vegan Chicken Noodle Soup)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves of garlic, minced
- 8 cups vegetable broth
- 2 cups vegan chicken substitute (like soy curls or seitan), cooked and shredded
- 2 teaspoons thyme
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons nutritional yeast (optional)
- 2 cups uncooked pasta noodles of your choice (ensure they’re vegan-friendly)
- Handful of fresh parsley, chopped
- In a large soup pot, heat the olive oil over medium heat.
- Add the chopped onion to the pot and sauté until it becomes translucent.
- Add the minced garlic to the pot and continue to sauté for another minute or two until the garlic is fragrant.
- Add the chopped carrots and celery to the pot and cook until they begin to soften, which should take about five minutes.
- Pour in the vegetable broth, followed by cooked vegan chicken substitute into the pot.
- Stir in thyme, oregano, salt, pepper and nutritional yeast (if using).
- Bring your soup mixture to a simmer over medium-high heat.
- Once it starts simmering, add your pasta noodles to the soup mixture.
- Reduce heat down to medium-low and let it simmer uncovered for about ten minutes or until your pasta is cooked al dente.
- Do a taste test at this point; add more salt or pepper if necessary according to your preference.
- Ladle your delicious plant-based Chick’n Noodle Soup into bowls, top with fresh parsley as garnish before serving hot!
Enjoy this comforting heartwarming delight! This recipe serves approximately six people or fewer if you have big eaters in your house!
Always ensure that all your ingredients are indeed vegan-friendly including pasta as some may contain egg.
Ever since creating my vegan chicken noodle soup recipe, I’ve been experimenting with other hearty and comforting vegan dishes that are perfect for cozy nights in.
If you loved the soup, I highly recommend trying out a few of my other plant-based creations.
For starters, my Vegan Purple Cream Mushroom Soup with Wild Black Rice is another sensational bowl of warmth that’s both healthy and satisfying. It’s an extraordinary spin on a classic mushroom soup, infused with purple hues from the wild black rice.
If you’re looking for something light yet filling, give my Vegan Spiral Vegetable Tart with Sun-Dried Tomato Cream a go. This dish is not only stunning but also incredibly flavorful; it’s like having a vegetable garden in one delicious tart!
On chillier days when all you crave is comfort food, my Creamy Vegan Tomato Sage Spaghetti is your go-to meal.
Lastly, the real showstopper on your dinner table has to be the Vegan Mushroom Leek Sweet Potato Tart – it’s as rich and delectable as it sounds!