My warm and comforting Vegan Chicken Noodle Soup can be made on the stovetop, in the Instant Pot, or Crockpot in just 30 minutes! With just 5 minutes of active prep time and 10 simple ingredients, you'll have a big pot of cozy, kid-friendly goodness to see you the rest of the way through winter.
2cups uncooked noodlesuse gluten-free if needed, or swap in rice (brown, wild, or white) or chopped potatoes or sweet potatoes
4tablespoonsfresh parsleychopped
Instructions
Add soy curls, 2 cups of boiling water, and the Better than Bouillon 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
Expert Tips and Tricks:
Don't forget to garnish! Whether that means topping your bowl with fresh parsley or cilantro, fresh cracked pepper, crumbled crackers, or homemade croutons, an edible garnish is an easy way to make your bowl of soup feel extra special.
Cook the noodles (or rice or potatoes) separately. There's nothing quite so disappointing as overcooked pasta or mushy rice or potatoes. Do yourself a favor and keep your starches separate until you're ready to serve.
Raid the freezer aisle to save time! Frozen onions, carrots, and celery often come in a bag together, but even if you buy them all separately, they're already prepped and ready to use!
Let the soy curls hydrate while you cook the rest of the soup.
Variations:
Swap out the soy curls! Try using cooked chickpeas or your favorite store-bought vegan chicken pieces instead.
Bring on the veggies! I started with a traditional mirepoix base of just celery, onions, and carrots, but there are so many more options. Trade mirepoix for the creole trinity by swapping carrots for bell peppers, or add in your favorite veggies like mushrooms, zucchini, green peas, or edamame.
Make it Tex-Mex by adding fresh jalapeño to the aromatics, then add cooked black beans and corn kernels. Bonus points if you add a little Vegan Mozzarella Cheese, fresh cilantro, chopped scallions, and some broken tortilla chips as a garnish.
Make it gluten-free! Swap in rice noodles, your favorite brand of gluten-free noodles (like Banza), white, brown, or wild rice, or even cubed potatoes or sweet potatoes in place of the pasta. You can also amp up the veggie quotient by using zoodles or cauliflower rice.
Storage Tips
Store the noodles and soup in separate containers to prevent the noodles from getting soggy. They’ll keep well in the fridge for up to 4 days.You can also freeze the soup without the noodles by adding it to an airtight container. Let it thaw in the fridge overnight and reheat in a pot on the stove or in the microwave before stirring in or serving over the cooked noodles.