Vegan Chicken Noodle Soup
This vegan chickenless noodle soup tastes just like classic chicken noodle soup.
Servings: 5 servings
Calories: 374kcal
Ingredients
- 2 TB Earth Balance Vegan Butter
- 4 cloves garlic minced
- ¾ cup celery chopped
- ¾ cup carrots chopped
- 1 onion chopped
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- 1 teaspoon salt or more to taste
- ½ teaspoon pepper or more to taste
- ⅛ teaspoon poultry seasoning
- ¼ teaspoon thyme dried
- 2.5 cups noodles dry
- 3 cups water
- 3 cups No chicken bullion or vegetable broth
- ½ bag vegan chicken strips
Instructions
- Start by cooking your vegan chicken strips according to the package directions. When done, chop up into bite-sized pieces and set aside.
- Get a large pot and melt the butter, add the chopped onion and cook down for about 5 minutes; add the rest of the vegetables, fresh garlic, seasoning, and stir. Add broth and water. Let this cook together for 15 minutes at a low boil.
- Add your noodles and cooked chopped-up vegan chicken strips, bring to a simmer and let simmer for around 10 minutes; this will depend on the type of noodles you use. You may need to decrease this time; your noodles will still cook when removed from the heat, so account for that.
Notes
See blog post for recipe Q&A
Nutrition
Serving: 1serving | Calories: 374kcal | Carbohydrates: 26g | Protein: 25g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Sodium: 782mg | Fiber: 3g | Sugar: 3g