Soup

Easy Vegan “Chicken” Noodle Soup

Prep

10 minutes

Cook

35 minutes

Yield

4

This comforting bowl of vegan “chicken” noodle soup will make you feel all the warm fuzzies for the winter season. As we head into cold and flu season, chicken “noodle” soup is a staple in the house. However, how do you make a vegan version that will keep you healthy and happy? I got you. 😉

Why you’ll love this vegan “chicken” noodle soup recipe

  • This recipe is fast and easy to whip up
  • It can be made in an Instant Pot if you prefer
  • It’s freezer-friendly – make it ahead & have some in the freezer in case sickness hits
  • It’s adaptable – add in your fav veggies
  • It’ll remind you of when your mom used to take care of you as a kid

Easy Vegan "Chicken" Noodle Soup

Powerful miso

One of the great additions to this recipe is the use of Miso. Miso is magical and has so many added health benefits. People will argue that you’re not supposed to heat Miso but I put it in the stag before adding water simply because I think it’s easier and faster. Some of the benefits of miso are that it:

  • Is a source of copper, manganese, vitamin K, protein and zinc
  • Rich in enzymes from the fermentation + beneficial bacteria
  • Adds a ton of flavour to any recipe

Miso can create a tasty base to recipes, it can be awesome for marinades, and is an awesome way to add depth and flavour to veggie-forward dishes which may normally come out bland!

Vegan "Chicken" Noodle Soup in kitchen

Vegan "Chicken" Noodle Soup

Things to make your soup perfect

To make sure you get the perfect vegan “chicken” noodle soup, here are some of my biggest tips:

  • Use the best produce possible
  • Choose your pasta or noodles wisely, but pick what you love the most
  • Make sure to sauté your vegetables as long as possible, this is a flavour building step and will transform your soup
  • Check for salt once the soup is ready and cooled just slightly you want it well salted for added flavour
  • Add a little dash of lemon to each bowl, it adds that perfect tang to make sure everyone at the table is satisfied
  • Use either vegetable stock paste or vegetable stock, just water won’t do it here folks!

This one-pot recipe is so easy and will for sure become a staple in your house to help boost your immunity and keep you healthy all winter long. Yum! Even when you’re not sick vegan “chicken” noodle soup is so warming and comforting. It really makes you feel at home and loved.

Vegan "Chicken" Noodle Soup

Vegan "Chicken" Noodle Soup

Try these recipes next

Looking for additional soup recipes to whip up for the winter? Here are some of my favourites:

I want to know! What are your biggest comfort foods that you can’t live without in the colder months? What gets you through the cold and flu season and keeps your family healthy and happy? Share your recipe suggestions and favs in the comments below. I love to know what you love! 🙂

Print

Easy Vegan “Chicken” Noodle Soup

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: Vegan

Description

This easy one-pot vegan “chicken” noodle soup will keep you healthy and happy all winter long. Super warming and comforting.


Ingredients

1 tbsp. olive oil

1 medium-sized white onion, finely chopped

2 garlic cloves, pressed or finely chopped

1 cup raw carrots, into bite-sized pieces

3 stalks of celery, finely chopped or into bite-sized pieces

1 tsp. turmeric powder

1 tsp smoked paprika

2 large bay leaf

1 tbsp. vegetable stock paste

1/2 tsp chili flakes

season to taste

1 400 ml can cooked white kidney beans, washed and strained

boiling water

1 tbsp. white miso

noodles of choice – I added 1/2 cup uncooked little bite-sized bow ties

garnish with lemon juice and fresh parsley


Instructions

To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions.  Cook the onions for 5 minutes or until translucent.  Into the pot add your garlic, carrots and celery.  Cook them for 7-8  minutes while stirring often to avoid burning.  Scrape any brown bits that develop at the base of the pot with a wooden spoon.

To the pot, add the turmeric, paprika, bay leaf, vegetable stock paste, chili flakes, seasoning and beans.  Stir till the vegetables and beans are completely coated with spice and seasoning.

Increase heat to high, add your boiling water (you want to just cover the vegetables).  Stir the vegetables, bring mixture to a boil and then simmer for 10 minutes before adding your miso and noodles or pasta.  Cook noodles or pasta as instructed. Give everything a good stir.

Once cooked, garnish with a little dash of lemon per bowl and a sprinkling of fresh-cut parsley.


Notes

Use the best produce possible – could also add black kale, brocolli, cauliflower, or cabbage.

Choose your pasta or noodles wisely, but pick what you love the most

Make sure to sauté your vegetables as long as possible, this is a flavour building step and will transform your soup

Check for salt once the soup is ready and cooled just slightly you want it well salted for added flavour

Add a little dash of lemon to each bowl, it adds that perfect tang to make sure everyone at the table is satisfied

Use either vegetable stock paste or vegetable stock, just water won’t do it here folks!

 

Wow, these pictures make me so hungry! I can’t wait to try this recipe! Thank you for sharing.

Jordan Sangster

THE BEST vegan ‘chicken noodle soup’ I’ve made! Thanks Maria! The broth is so good, loved the miso in it

YESSS so glad you enjoyed this Jordan. It’s so good and easy to whip up!

As a mother of two wild boys, this recipe was so easy and quick to make and sooooooo flavorful! And on the plus side, the boys loved it! Definitely child-approved!

You have no idea how happy this makes me! thanks so much for the love, Vivian!

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