4.0 from 12 votes
Vegan Chicken Noodle Soup
When you want to eat something that feels like home, bringing you comfort and warming you from the inside out, this Vegan version of the classic Chicken Noodle Soup ticks all the boxes
Cook Time
mins
Total Time
30 mins
Servings: 4 people
Calories: 264 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 onion
- 1-2 carrots
- 2 celery stalks
- 150 g vegan chicken pieces we use Heura
- 1 teaspoon dried thyme
- 2 liters vegetable stock
- 200 g noodle pasta egg-free
- salt to taste
Instructions
- Heat some vegetable oil in a large pot to medium heat. Add finely chopped onion, sliced carrots, and chopped celery. Sautée for a couple of minutes.
- Add the vegan chicken pieces, and dried herbs. Stir to combine all the ingredients. Cook for a couple of minutes.
- Pour the vegetable stock, and bring to a boil.
- Add the noodles, and cook until the pasta is cooked Al Dente. Make sure to not overcook the pasta, as it will keep cooking when the heat is off, so we always recommend turning the heat off once the pasta is Al dente.
Cup of Yum
Nutrition Information
Calories
264kcal
(13%)
Carbohydrates
50g
(17%)
Protein
13g
(26%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.1g
Sodium
2100mg
(88%)
Potassium
208mg
(6%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
3625IU
(73%)
Vitamin C
3mg
(3%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 264
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 2100mg | 88% |
| Potassium | 208mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3625IU | 73% |
| Vitamin C | 3mg | 3% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.