Vegan Chicken Noodle Soup [Stove, Instant Pot, Crockpot]
User Reviews
5
Vegan Chicken Noodle Soup [Stove, Instant Pot, Crockpot]
Description
The Vegan Chicken Noodle Soup starts with sautéing sliced yellow onions, celery ribs, diced carrots, and minced garlic in neutral oil to build flavor. Adding vegetable broth and cubed extra firm tofu creates a hearty, plant-based base. Pasta such as rice noodles, udon, or other shapes are cooked within the soup, absorbing the savory broth. Seasoning with salt and black pepper adjusts the taste to preference.
This soup is gentle in texture, with soft vegetables and tofu cubes, making it nourishing and adaptable. The cooking method works on the stove, pressure cooker, or slow cooker with minor timing adjustments. The bright vegetable flavors are complemented by the mild tofu and noodles.
Serving suggestions include enjoying it as a warming meal on its own or paired with bread. This vegan soup also holds well for leftovers, with flavors melding over time.
Notes suggest cooking noodles separately when storing leftovers to avoid mushiness and seasoning fully as it can be customized easily.
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion thinly sliced
- 3 ribs celery thinly sliced
- 2 carrot diced
- 2 garlic minced, cloves
- 6 cups vegetable broth aka no-chicken broth
- ½ extra firm tofu cubed, 14 ounces, package
- 1 pasta noodles rice noodles, udon, or even pasta shapes, 8 ounces, package
- salt to taste
- black pepper to taste
Instructions
- Heat oil over medium-high heat in a large pot.
- Add onion, celery, carrots, garlic and saute for 5 minutes, stirring occasionally. If it starts to burn, lower the heat.
- Add broth and tofu, cook for 5 minutes.
- Add noodles and cook for amount of time suggested on the noodle package.
- Remove from heat and sprinkle with salt and pepper.
Notes
- Cut vegetables uniformly to ensure even cooking in the soup.
- Cooking in a pressure cooker is possible by combining all ingredients except noodles and oil, cooking on high pressure 4 minutes, then adding noodles.
- For leftovers, cook pasta separately and add when reheating to prevent sogginess.
- Season soup to taste for sodium and pepper before serving since it is fully customizable.
- Making larger batches is ideal as flavors develop further the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1477mg | 62% |
| Potassium | 348mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 5850IU | 117% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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