Vegan Chicken Noodle Soup

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Warm and comforting Vegan Chicken Noodle Soup that tastes just like when we were kids! Easily make this recipe on the stovetop, in an Instant Pot, or in a slow cooker.

Course dinner, lunch, Soup

Cuisine American, comfort food

Keyword easy soup, vegan chicken noodle soup

Prep Time 5 minutes

Cook Time 25 minutes

Servings

Calories 120kcal

Author Mary Ellen

Ingredients

1 cup Butler’s Soy Curls
2 cups water
2 TB Better than Bullion No Chicken Base
1 TB extra virgin olive oil
1/2 onion chopped
3 stalks celery chopped
2 large carrots sliced/chopped
1/2 tsp garlic powder
1/2 tsp Italian sesoning
6 cups vegetable broth
2 cups uncooked noodles (use gluten free if needed)
4 TB fresh parsely chopped

Instructions

Add soy curls, 2 cups of boiling water, and the Better than Bullion no chicken base to a large bowl until soy curls are rehydrated (about 10 minutes). When soy curls are rehydrated, take them out of the bowl (be sure to keep all the liquid!) and cut into bite-size pieces. Set soy curls and liquid aside.*
Add onion and olive oil to a large pot and cook for 3-5 minutes. Add celery, carrots, garlic powder, salt, Italian seasoning, vegetable broth, and the liquid from the soy curls to the pot and cook until vegetables are tender (about 15 minutes).
Meanwhile, cook your noodles in a separate pot and drain.
Add chopped soy curls to the soup and heat through.
Add ½ cup of noodles to each bowl and add the rest of the soup.
Top with fresh parsley, if desired, and enjoy

Notes

I let the soy curls hydrate while I cook the rest of the soup.

If you’re using gluten-free noodles, keep them separate from the soup when storing so the noodles don’t fall apart. You don’t have to worry about this if you’re using regular noodles.

Nutrition