Vegan Chicken Noodle Soup
A warm and nourishing Vegan Chicken Noodle Soup that captures the essence of traditional flavors with a cruelty-free twist.
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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Notes
For added flavor, consider a squeeze of lemon or a side of hot sauce. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.