Get the Recipe: Vegan Chicken Noodle Soup
This vegan chicken noodle soup is a great plant based alternative of the classic recipe. Ready in under 25 minutes using simple ingredients and lots of vegetables, it's flavorful and ideal for a weeknight.
Ingredients
- 1 tbsp olive oil
- 1 large red onion, diced
- 2 cloves garlic, minced
- 3 cups vegan chicken
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic granules
- 1 cup zucchini, chopped
- 1 large carrot, peeled and chopped
- 1/2 cup cabbage, chopped
- 3 cups vegetable stock
- 3 cups pasta
- 1/4 cup nutritional yeast
- 1 cup plant based milk
- 2 cups spinach
- salt and pepper, to taste
Equipment
- Saucepan
Instructions
- Heat the olive oil in a large pan over a medium-high heat. Next, the onion and garlic, sautéing for 3-4 minutes, until fragrant and translucent.
- Add the vegan chicken, paprika, cumin and garlic granules. Cook for 3-4 minutes more, until lightly browned.
- Add the carrots, celery, zucchini, and cabbage and/or any other vegetables you're using. Cook for 5 minutes, until the vegetables soften.
- Add the vegetable stock, pasta/noodles, nutritional yeast, and coconut milk. Simmer over a medium heat for 10-12 minutes, or until the pasta is fully cooked through. Add more vegetable broth if necessary.
- Stir in the spinach right at the end and season to taste with salt and pepper. Serve when the spinach wilts.
Notes
You can keep this soup in the fridge in an airtight container for up to 3-4 days. Reheat on the stove by stirring until fully warmed through, or in the microwave.
Calories: 364kcal, Carbohydrates: 41g, Protein: 39g, Fat: 5g, Saturated Fat: 1g, Sodium: 1786mg, Potassium: 976mg, Fiber: 17g, Sugar: 21g, Vitamin A: 5909IU, Vitamin C: 29mg, Calcium: 367mg, Iron: 11mg