Vegan Chicken Noodle Soup
My hearty vegan chicken noodle soup is the ultimate comfort meal the whole family will love. Loaded with tender veggies and protein-rich chickpeas, this soup is ideal for anyone looking for a quick and delicious plant-based lunch, dinner, or appetizer!
Servings: 5
Calories: 158kcal
Ingredients
- 1 cup chopped sweet or yellow onion
- 1 drizzle oil or broth, to saute
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves garlic minced
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill add more if you like dill
- 2 bay leaves
- 1- 1½ teaspoons sea salt start with 1 and add more if needed
- ¼ teaspoon ground black pepper
- 8 cups veggie broth low sodium if needed
- 1½ cups cooked chickpeas about one 15 ounce can
- 2 tablespoons fresh lemon juice
- 1½ cups dry pasta gluten free, if needed
Instructions
- Sauté onion over medium heat with oil or broth until soft, about 2-3 minutes.
- Add carrots, celery, garlic, parsley, dill, bay leaves, salt and pepper. Sauté until the carrots begin to soften, about 5 minutes.
- Add chickpeas, lemon and broth. Bring to a simmer and cook about 10-15 minutes.
- While the soup is cooking you can cook the pasta if you want to keep it separate.
- If you want to cook the pasta in the soup, then add it about 10 minutes in and cook until soft.
Notes
- Avoid Overcooking: If you don’t like the pasta to get overly cooked, then cook it separately and add to bowls when serving.
- Slow Cooker Method: Instead of a large soup pot, make this in the slow cooker! I simply add all of the ingredients except the pasta and cook on high for 5 hours, or low for 8. Just wait to add the pasta until 15 minutes before serving, or cook it separately and add just before serving.
- For “Chicken” Flavor: If you find that the broth doesn’t quite match the traditional taste of chicken noodle soup, try adding some Italian seasoning and poultry seasoning which is vegan! You can also try vegan bouillon cubes. I’ve also added a splash of soy sauce before to give a subtle umami flavor.
- Double The Recipe: This soup makes 5 servings. Since I love having some leftovers for the next day, I usually double the recipe!
- Make Ahead: Make the soup entirely ahead of time and reheat when ready to enjoy. To avoid soggy noodles, I recommend that you keep them separate and add them right before serving.
- Instant Pot Method: For a speedy version, you can make this soup in an Instant Pot. When I use this method, I cook the onions, garlic and celery for 5 minutes on the saute setting. Then I add the other ingredients besides the pasta. Secure the lid and cook at high pressure for 5 minutes. Carefully release the pressure, then add in the cooked pasta noodles.
Nutrition
Calories: 158kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 824mg | Potassium: 259mg | Fiber: 4g | Sugar: 5g