When you think of comfort food, nothing quite hits the spot like a warm bowl of Vegan Chicken Noodle Soup. This delicious and hearty dish combines the finest vegetables, savory spices, and egg-free noodles to create a nourishing meal. Whether you’re enjoying it on a chilly day or need a quick boost for your health, this vegan version of the classic chicken noodle soup is sure to become a favorite in your household.
Why We Love This Vegan Chicken Noodle Soup Recipe
This Vegan Chicken Noodle Soup is more than just a meal; it’s a bowl of nostalgia, warmth, and nourishment. It captures the essence of traditional chicken noodle soup while ensuring that it remains cruelty-free and health-conscious. The rich vegetable broth acts as a flavorful base, while fresh vegetables bring crunch and color. The inclusion of egg-free noodles makes this dish accessible to everyone, regardless of dietary restrictions. Plus, it’s simple to make and uses ingredients that are often on hand, making it a go-to recipe for busy weeknights.
Ingredients about Vegan Chicken Noodle Soup
To make this comforting dish, you’ll need the following ingredients:
List of ingredients with measurements
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 cup frozen peas
- 8 oz egg-free noodles
- Salt and pepper to taste
- Fresh parsley for garnish
How to Make Vegan Chicken Noodle Soup Directions
Making Vegan Chicken Noodle Soup is a streamlined process that allows you to enjoy an incredible meal with minimal effort. Begin by prepping your ingredients: dice the onion, slice the carrots and celery, and mince the garlic. Once your vegetables are ready, it’s time to start cooking.
- Heat the olive oil in a large pot over medium heat. Once it’s warm, add the diced onion, sliced carrots, and celery. Sauté these vegetables until they are softened, which should take about 5-7 minutes. This step not only enhances the flavor of the soup but also allows the vegetables to release their natural sweetness.
- After the vegetables have softened, stir in the minced garlic. Cook for an additional minute, ensuring the garlic doesn’t burn, as burnt garlic can turn bitter.
- Once the garlic is aromatic and golden, pour in the vegetable broth. Add the dried thyme and oregano, stirring to combine. Bring the mixture to a boil to let all those lovely flavors meld together.
- Next, toss in the frozen peas and the egg-free noodles. Cook the soup until the noodles are tender, which should take approximately 6-8 minutes. Stir occasionally to prevent the noodles from sticking together.
- Once the noodles are cooked to your liking, season the soup with salt and pepper. Be sure to taste and adjust the seasoning to fit your preference.
- Serve your hot Vegan Chicken Noodle Soup immediately, garnished with fresh parsley to add a pop of color and a burst of flavor.
How to Serve Vegan Chicken Noodle Soup
Serving Vegan Chicken Noodle Soup is as delightful as making it. Pour a generous serving into a bowl and allow the inviting aroma to fill your kitchen. This recipe makes a generous portion, so it’s perfect for a family dinner or meal prep for the week. Consider pairing it with some warm, crusty bread or a fresh salad for a complete meal.
If you want to elevate the presentation, consider using bowl garnishes. A sprinkle of fresh parsley adds a touch of freshness and vibrant color. A squeeze of lemon can give the soup a delightful zing, brightening up the flavors even more. For some heat, you might want to offer a side of hot sauce or chili flakes, as some enjoy a kick in their soup.
Expert Tips: Vegan Chicken Noodle Soup
To ensure that your Vegan Chicken Noodle Soup turns out perfectly every time, keep these expert tips in mind:
- Quality Broth: The flavor of your soup largely depends on the broth you choose. Opt for a high-quality vegetable broth or homemade broth for the best results. This makes all the difference in the soup’s overall taste.
- Vegetable Variations: Feel free to customize the vegetables based on what you have. Zucchini, mushrooms, or even kale can be great additions, bringing their unique textures and flavors to the dish.
- Noodle Cooking Time: Keep an eye on the noodle cooking time. Overcooking them can lead to a mushy texture. Test them a minute or two early to ensure they remain al dente.
- Storage Tips: If you plan to store leftovers, consider keeping the noodles separate from the soup. Cooked noodles can absorb the broth, resulting in a less desirable texture upon reheating.
- Garnish Wisely: Fresh herbs can enhance the flavor profile of your Vegan Chicken Noodle Soup significantly. Experiment with different herbs for varied tastes.
How to Store Vegan Chicken Noodle Soup
If you find yourself with leftovers, storing Vegan Chicken Noodle Soup is straightforward. Allow the soup to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you wish to keep it longer, consider freezing portions in freezer-safe containers. The soup can be frozen for up to three months. Just remember to leave some space in the containers, as freezing can cause the soup to expand. When you’re ready to enjoy it again, simply reheat on the stovetop or microwave.
Variation of Vegan Chicken Noodle Soup
There are many ways to put a fresh spin on Vegan Chicken Noodle Soup. Here are a few variations to consider:
- Spicy Version: Add a teaspoon of red pepper flakes or a pinch of cayenne to introduce some heat to your soup. This can be a delightful surprise if you enjoy spicy food.
- Creamy Texture: For a creamier soup, stir in some coconut milk or cashew cream at the end of cooking. This gives the soup a rich, velvety feel while still keeping it vegan.
- Herb Infusion: Experiment with different herbs. Add a sprig of rosemary or a bay leaf during cooking to infuse unique flavors into your broth.
- Protein Boost: Include chickpeas or lentils to boost your soup’s protein content. This not only adds a hearty element but also contributes beneficial nutrients.
- Asian Twist: For a unique take, you can add some soy sauce or miso paste, along with a dash of sesame oil. Toss in bok choy or snow peas for a delicious Asian-inspired version.
FAQ
What is Vegan Chicken Noodle Soup made of?
Vegan Chicken Noodle Soup is made from vegetable broth, fresh vegetables like carrots, celery, and peas, egg-free noodles, and various herbs for flavor. It captures the comforting essence of traditional chicken noodle soup without any animal products.
How long can Vegan Chicken Noodle Soup be stored?
You can store Vegan Chicken Noodle Soup in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it in freezer-safe containers for up to three months.
Can I make Vegan Chicken Noodle Soup gluten-free?
Yes! To make a gluten-free version of Vegan Chicken Noodle Soup, simply replace the egg-free noodles with gluten-free pasta or noodles made from rice, quinoa, or buckwheat. Always check the labels to ensure the products are certified gluten-free.
Can I add more vegetables to the soup?
Absolutely! You can customize your Vegan Chicken Noodle Soup by adding your favorite vegetables. Consider adding spinach, mushrooms, or zucchini for added nutrition and flavor.
Is it possible to make Vegan Chicken Noodle Soup in advance?
Yes, you can prepare the soup in advance. Just remember to store the cooked noodles separately from the broth. This will prevent the noodles from becoming too soggy when reheating.
Vegan Chicken Noodle Soup
Ingredients
Vegetables
- 1 tablespoon olive oil For sautéing
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Broth and Seasonings
- 8 cups vegetable broth High-quality for best taste
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
Noodles and Extras
- 1 cup frozen peas
- 8 oz egg-free noodles Can substitute with gluten-free noodles if desired
Instructions
Preparation
- Dice the onion, slice the carrots and celery, and mince the garlic.
Cooking
- Heat olive oil in a large pot over medium heat.
- Add diced onion, sliced carrots, and celery to the pot. Sauté these vegetables until softened, about 5-7 minutes.
- Stir in minced garlic and cook for an additional minute.
- Pour in the vegetable broth, add dried thyme and oregano, and bring to a boil.
- Toss in the frozen peas and egg-free noodles. Cook until noodles are tender, about 6-8 minutes.
- Season with salt and pepper to taste. Adjust seasoning as needed.
Serving
- Serve hot, garnished with fresh parsley.
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