I know that vegan chicken noodle soup is exactly what you’re craving now that the weather is getting chilly!
It’s one of my favorite meals from childhood. Not the vegan version unfortunately, but now I’ve made a version that tastes just like the chicken noodle soup you remember.
In fact, this soup is BETTER than that. It’s hearty and full of lotsa noods… because I would never have it any other way!
You’ll see in the recipe video that I used Tofurkey Slow Roasted Chicken pieces and in the past I’ve also made with using Yves brand chicken. You could even hand shred firm tofu or smoked tofu similar to what I did for the tortilla soup recipe. Don’t forget… there’s a printer friendly version of the recipe available via a button in the recipe window!
Of course, you can also use whatever noodle shape you prefer. I know how picky some people are about their noods. So you do you!
vegan chicken noodle soup
This vegan version of chicken noodle soup tastes just like the real thing! This will officially become your fave hearty bowl to enjoy on chilly days.
- 1 C diced yellow onion
- 1 C diced carrot
- 1 C diced celery
- 3 garlic cloves, minced
- 8 C low-sodium vegetable stock
- 170 g meatless chicken strips (approximately 2 cups)
- 200 g fettuccine noodles
- 1/4 C fresh parsley, finely chopped
- 2 tbsp vegetable oil
- 1/2 tsp dried basil
- 1/2 tsp fresh thyme
- 1/2 tsp sea salt
- 1/2 tsp dried sage
- 1/4 tsp ground black pepper
- Pull apart the meatless chicken strips with your hands to make smaller pieces that look shredded.
In a large pot heat oil over medium heat, add meatless chicken strips and brown for about 1 minute.
Add the basil, thyme, sage, sea salt, and ground black pepper and continue browning the strips for another 5 minutes.
Add onion and sauté for another 2 minutes, allowing them to soften and sweat, stirring occasionally.
At this point, add a little bit of low-sodium vegetable stock to lift up the brown bits off the bottom of the pot. Then stir in celery and carrots and sauté for 4 to 5 minutes.
- Then add minced garlic and sauté for 2 minutes.
Add all the vegetable stock and noodles (you can use any pasta of your choice, which may vary the cook time, and optionally you can break the long fettuccine noodles in half to fit in the pot) and stir to combine.
- Cover the pot with a lid, lower the heat, and simmer for 15 minutes, or until the noodles are tender and cooked through.
In the last 2 minutes of cooking, add in parsley.