This Vegan Chicken Noodle Soup is a part of The Art of Soups & Stews, a monthly recipe column that explores the world of vegan soups and stews written by Best of Vegan contributor Devorah Bowen. This column is a treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes that are sure to delight your taste buds. In today’s article, Devorah shares her recipe for a Vegan Chicken Noodle Soup that is both comforting and high in protein.
Vegan Chicken Noodle Soup
Everyone has their favorite version of this ultimate classic soup. Often thought of as a healing elixir to remedy a cold, this virtual hug in a bowl can also be enjoyed just because it’s delicious. Although there are many variations, I love the simplicity of this particular recipe. It’s Vegan Chicken, aromatic Vegetables and tons of Noodles, that’s it. It’s filling, so comforting and undeniably nostalgic. Throw a pot on today or any day of the week to ensure you have an easy protein packed meal on hand.
What You’ll need
- Soy Curls or plain non breaded plant based Chicken
- Onion
- Carrots
- Celery
- Turnip
- Fresh Dill
- Oil
- Salt & Pepper
- No Chicken Broth
- Water
- Vegan Poultry Seasoning
- Wide Ribbon Noodles (fusilli will also work)
How to Make This Vegan Chicken Noodle Soup
Step one: rehydrate the soy curls
Add the soy curls to a bowl and cover with 3 cups hot broth or water that includes 1 tsp of poultry seasoning. Allow to sit for 30 minutes to rehydrate.
Step two: sauté the soy curls
Drain the rehydrated soy curls make sure to reserve the liquid. Add the soy curls to a hot lightly greased pan and sauté on medium heat. Stir occasionally until nicely browned on both sides. Set aside.
Step three: cook the noodles
Cook the noodles according to package directions and set aside.
Step four: start making the soup
Make the soup by adding a tbsp of oil to a large pot on medium low heat. Add the onions and sauté for 4-6 minutes or until translucent. Add in the celery, carrots and cubed turnip and continue cooking for 5-10 minutes, stirring to prevent the mix from burning.
Step five: simmer
Cover the vegetables with the no chicken broth along with the reserved liquid from rehydrating the soy curls. Add in the fresh dill, lower the heat and cover the pot to simmer for 15 -20 minutes.
Step six: bring it all together
Add in the browned soy curls and cooked noodles. Season with salt & pepper and allow everything to heat through for another 15 minutes before serving.
Protein-Rich Vegan Chicken Noodle Soup: A New Take on a Classic Dish
Ingredients
- 4 oz 114g Soy Curls or plain non breaded plant based Chicken
- 1 large Onion cut root to stem into 1/8ths
- 2 large Carrots 300g sliced
- 2 ribs Celery sliced
- 1 medium Turnip 228g peeled and cut into chunks
- 1/3 cup fresh Dill roughly chopped
- 1 1/2 Tbsp 23ml Oil
- Salt & Pepper to taste
- 6 cups 1420ml No Chicken Broth
- 3 cups 709ml water (or broth) mixed with 1 tsp (5g) Poultry Seasoning
- 8 oz 227g Wide Ribbon Noodles (fusilli will also work)
Instructions
- Add the soy curls to a bowl and cover with 3 cups hot broth or water that includes 1 tsp of poultry seasoning. Allow to sit for 30 minutes to rehydrate.
- Cook the noodles according to package directions and set aside.
- Make the soup by adding a tbsp of oil to a large pot on medium low heat. Add the onions and sauté for 4-6 minutes or until translucent. Add in the celery, carrots and cubed turnip and continue cooking for 5-10 minutes, stirring to prevent the mix from burning.
- Cover the vegetables with the no chicken broth along with the reserved liquid from rehydrating the soy curls. Add in the fresh dill, lower the heat and cover the pot to simmer for 15 -20 minutes.
- Add in the browned soy curls and cooked noodles. Season with salt & pepper and allow everything to heat through for another 15 minutes before serving.
Equipment
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If you enjoyed this Vegan Chicken & Veggie Noodle Soup , you might also like thisVegan Jackfruit Bourguignon by the same author. Click here for the recipe.
For even more comforting vegan recipes, click here.
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So comforting! Thanks for such a great recipe:)