Vegan Chicken Noodle Soup

Vegan Chicken Noodle Soup Recipe

By Hot For Food

🔪Prep Time: 35 minutes

👩‍🍳Cook Time: 30 minutes


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


1Pull apart the meatless chicken strips with your hands to make smaller pieces that look shredded.

2In a large pot heat oil over medium heat, add meatless chicken strips and brown for about 1 minute.

3Add the basil, thyme, sage, sea salt, and ground black pepper and continue browning the strips for another 5 minutes.

4Add onion and sauté for another 2 minutes, allowing them to soften and sweat, stirring occasionally.

5At 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.

6Then add minced garlic and sauté for 2 minutes.

7Add 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.

8Cover the pot with a lid, lower the heat, and simmer for 15 minutes, or until the noodles are tender and cooked through.

9In the last 2 minutes of cooking, add in parsley.

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