Vegan Chicken Noodle Soup
This vegan chicken noodle soup recipe is flavourful and satisfying, with plant-based chicken, pasta, and plenty of veggies. So easy too!
Ingredients
- 1 tablespoon olive oil 15 ml
- 2 tablespoons vegan butter 28 grams
- 1 yellow onion chopped
- 5 carrots sliced into rounds
- 4 celery ribs sliced
- 1 teaspoon salt 6 grams
- 2 cloves garlic minced
- ½ teaspoon ground black pepper 1 gram
- 1 teaspoon dried thyme 1.4 grams
- 2 teaspoons dried oregano 2 grams
- 10 cups low-sodium vegetable stock 2.4 liters
- 2 ½ cups dry bowtie pasta 280 grams
- 3 cups shredded or chopped vegan chicken 420 grams
- 2 cups baby spinach 60 grams
- Extra salt and pepper to taste
Instructions
- Heat the olive oil and vegan butter over medium heat in a large soup pot or Dutch oven. Once the butter has melted, add the onion, carrots, and celery and season with salt. Saute until softened. Add the garlic and saute for another minute.
- Stir in the pepper, thyme, oregano, and vegetable stock. Bring everything to a boil and then reduce the heat to low and simmer for 15 minutes.
- Stir the pasta into the soup and cook until al dente.
- Stir in the vegan chicken and baby spinach. Cook until the spinach has wilted and the vegan chicken is cooked through.
- Taste the soup and season with extra salt and pepper if needed.
Notes
To store: Transfer leftover vegan chicken noodle soup to an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy it again, reheat the soup on the stovetop over medium heat until warmed through, or in the microwave.
To freeze: If you’re making this soup specifically to freeze for later, I recommend making it without the pasta. This might sound odd, but during freezing, thawing, and reheating, the pasta will absorb too much liquid from the soup, making your pasta mushy and your soup unpleasantly thick.
Instead, cook the soup without adding the pasta and freeze it for up to 3 months. Once you’re ready to enjoy it, thaw in the fridge overnight and warm on the stovetop over medium heat. Add your desired amount of dry pasta and cook until al dente.
Nutrition
Calories: 313kcal | Carbohydrates: 31g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 1.071mg | Potassium: 393mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7.236IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 4mg