Vegan Chicken Noodle Soup
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Vegan Chicken Noodle Soup
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 cups rotini pasta or pasta of your choice, uncooked
- 1 tbsp grapeseed oil
- 1 onion diced, medium, cooking
- 3 cloves garlic minced
- 1 tsp poultry seasoning yes! It's vegan.
- 1/2 tsp Turmeric
- 1 carrot 2-3 carrots, heaping cup, diced
- 1 celery 3-4 ribs of celery, heaping cup, diced
- 6 cups water or vegetable broth
- 1/4 cup mushroom seasoning omit if you're using seasoned vegetable broth, granules
- 1/2 cup flat-leaf parsley you could also sub 1/4 cup dried, freshly chopped
- 3 vegan chicken breasts or 4 servings of vegan chicken strips
- peas optional, frozen, 1/2 cup
- salted crackers to serve
- parsley freshly chopped; to garnish
Instructions
- Bring a pot of water to boil and add 2 cups of rotini. Cook until al dente (it'll cook a little more when you add it to the soup). Drain and set aside.
- In the same pot, heat grapeseed oil and cook onion over medium heat until translucent. Add garlic and cook until fragrant.
- Add diced carrot and celery and stir to coat in the spices. Deglaze the pot with a splash of water or vegetable broth and stir until bubbling and the vegetables are heated through.
- Pour in the remaining broth and bring to a boil. Stir in dried parsley if you're not using fresh. Lower to a happy simmer and cover to cook for 15-20 minutes or until veggies are tender.
- Meanwhile, cook your vegan chicken until browned on the outside. Cut into bite-sized pieces if you haven't already.
- Once your veggies are cooked through, add your fresh parsley if you aren't using dried parsley. Stir in the cooked pasta and cut vegan chicken, and allow to cook for a few more minutes to heat everything through.
- Serve and enjoy!
Notes
- If you don't like soggy noodles in your soup, feel free to keep your noodles separate from your soup.
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