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Vegan Chicken Noodle Soup

Ingredients

  • 1 Tablespoon Olive Oil

  • 1 medium onion, white yellow or brown, chopped

  • 3 cloves garlic, crushed

  • 2 large carrots, sliced

  • 3 stalks celery, sliced

  • 1 teaspoon vegan chicken spice or vegan poultry seasoning

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried thyme

  • 8 cups vegan chicken stock or vegan chicken broth

  • 2 cups vegan chicken, shopped small or shredded

  • 1 bay leaf

  • 8 ounces (226g) noodles or pasta

  • 1/2 cup canned coconut cream (120mL), optional

  • Salt

  • Black Pepper

  • Fresh parsley (optional)

Method

  • Add olive oil to a large pot over medium high heat. Add chopped onions and sauté until softened.
  • Add crushed garlic and sauté for 1 minute until fragrant.
  • Add sliced carrots, celery, vegan chicken spice, dried basil and dried thyme and sauté for around 5 minutes until slightly softened.
  • Add vegan chicken stock, vegan chicken and a bay leaf and stir to combine.
  • Bring to a simmer and then reduce heat to medium low.
  • Add noodles and simmer uncovered for around 5-7 minutes until the noodles are al dente (ours were ready in 5 minutes).
  • Add coconut cream (if using) and stir it in.
  • Remove the bay leaf.
  • Taste test and add salt and pepper as needed.
  • Serve topped with fresh chopped parsley and a sprinkle of ground black pepper.

Notes

Nutrition Data

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}
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  "nutritionEntries": []
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  "status": "🤔Try Soon",
  "name": "Vegan Chicken Noodle Soup",
  "lastEditedTime": "2024-10-15T14:16:53.688Z",
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  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/vegan-chicken-noodle-soup.md",
  "ingredients": [
    "1 Tablespoon [Olive Oil](http://amzn.to/2p2UU9N)\n",
    "1 medium onion, white yellow or brown, chopped\n",
    "3 cloves garlic, crushed\n",
    "2 large carrots, sliced\n",
    "3 stalks celery, sliced\n",
    "1 teaspoon vegan chicken spice or vegan poultry seasoning\n",
    "1 teaspoon dried basil\n",
    "1/2 teaspoon dried thyme\n",
    "8 cups vegan chicken stock or vegan chicken broth\n",
    "2 cups vegan chicken, shopped small or shredded\n",
    "1 bay leaf\n",
    "8 ounces (226g) noodles or pasta\n",
    "1/2 cup canned coconut cream (120mL), optional\n",
    "Salt\n",
    "Black Pepper\n",
    "Fresh parsley (optional)\n"
  ],
  "method": "*   Add olive oil to a large pot over medium high heat. Add chopped onions and sauté until softened.\n*   Add crushed garlic and sauté for 1 minute until fragrant.\n*   Add sliced carrots, celery, vegan chicken spice, dried basil and dried\n    thyme and sauté for around 5 minutes until slightly softened.\n*   Add vegan chicken stock, vegan chicken and a bay leaf and stir to combine.\n*   Bring to a simmer and then reduce heat to medium low.\n*   Add noodles and simmer uncovered for around 5-7 minutes until the noodles are al dente (ours were ready in 5 minutes).\n*   Add coconut cream (if using) and stir it in.\n*   Remove the bay leaf.\n*   Taste test and add salt and pepper as needed.\n*   Serve topped with fresh chopped parsley and a sprinkle of ground black pepper.\n",
  "notes": "*   Haven’t tried yet.\n*   Can sub in soy milk or other alt milk for the coconut cream, if you want. Maybe a cashew cream would be nice?\n*   URL: <https://lovingitvegan.com/vegan-chicken-noodle-soup/>\n",
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