Description
Discover the secret to making a delicious and nutritious Vegan Chicken Noodle Soup in just 30 minutes. This comforting classic is packed with plant-based protein and nourishing vegetables, perfect for chilly days.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 6 cups vegetable broth
– 8 ounces plant-based chicken, shredded
– 8 ounces egg-free noodles
– Salt and pepper to taste
Instructions
1. – In a large pot, heat the olive oil over medium heat.
2. – Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
3. – Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute, until fragrant.
4. – Pour in the vegetable broth and bring the mixture to a boil.
5. – Add the shredded plant-based chicken and the egg-free noodles. Reduce heat and simmer for 10-12 minutes, or until the noodles are tender.
6. – Season with salt and pepper to taste.
7. – Serve hot and enjoy!
Notes
For a heartier meal, you can add extra plant-based chicken or your favorite veggies. The soup can also be stored in the refrigerator for up to 4 days or frozen for longer-term storage.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American