Vegan Chicken Noodle Soup
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 190 kcal | Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon turmeric for color and flavor
- 1/4 teaspoon black pepper
- 8 cups vegetable broth
- 2 cups shredded jackfruit or store-bought vegan chicken substitute
- 2 cups wide egg-free noodles or pasta
- 2 tablespoons nutritional yeast optional, for added flavor
- Salt to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables are softened.
- Stir in the thyme, parsley, turmeric, and black pepper. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and bring to a boil. Add the shredded jackfruit or vegan chicken substitute, stirring well.
- Reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld.
- Add the noodles and nutritional yeast (if using). Cook according to the pasta's package instructions, typically 8-10 minutes, until the noodles are tender.
- Season with salt to taste. Serve hot, garnished with fresh parsley.