Hearty Vegan Chicken Noodle (Printable Version)
A savory blend of vegan chicken, vegetables, and noodles creates a comforting, hearty soup ideal for chilly days.
# Ingredients Required:
→ Oils and Aromatics
01 -
30 ml olive oil
02 -
1 large onion, chopped
03 -
4 cloves garlic, minced
→ Vegetables
04 -
3 stalks celery, sliced
05 -
3 medium carrots, peeled and sliced
→ Broth and Proteins
06 -
1.9 liters vegan chicken or vegetable broth
07 -
300 g vegan chicken pieces, chopped small
→ Herbs and Seasonings
08 -
1 teaspoon dried basil
09 -
0.5 teaspoon dried thyme
10 -
Salt and black pepper, to taste
→ Pasta
11 -
340 g small shaped pasta
→ Garnish and Serving
12 -
Fresh parsley, chopped, for garnish
13 -
Crackers or French bread, for serving
# Guide to Cooking:
01 -
Heat olive oil in a large pot over medium-high heat. Add chopped onion, minced garlic, and sliced celery. Sauté for 5 minutes until the onion becomes translucent and vegetables soften.
02 -
Incorporate peeled and sliced carrots, broth, chopped vegan chicken pieces, dried basil, and dried thyme into the pot. Bring to a boil, reduce heat, and simmer gently for 10 minutes.
03 -
Meanwhile, cook the pasta in a separate pot according to package directions, reducing cooking time by one minute to prevent overcooking. Drain and set aside.
04 -
Taste the soup and adjust seasoning by adding salt, pepper, or more herbs as desired.
05 -
Ladle soup into bowls and add a portion of cooked pasta into each. Garnish with fresh chopped parsley. Serve alongside crackers or bread. Store leftover noodles separately to maintain texture.
# Extra Suggestions:
01 -
Store pasta separately from broth to prevent noodles from becoming mushy.
02 -
Adjust seasoning according to personal taste preferences.