Vegan Chicken Soup
The smell and taste of this vegan chicken soup will transport you back to your cosiest childhood memory and keep you full for hours. It’s packed with good-for-you vegetables and plant-based protein for an extra kick of energy.
ingredients
- 1 ½ cups carrots, sliced - (~ 4 large carrots)
- 1 ½ cups celery stalks - (~ 4 large stalks)
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 ½ cups red potatoes, cut into ½ inch cubes - (~ 3 small potatoes)
- 6-7 cups water
- 2 vegan bouillon cubes
- 1 teaspoon sea salt - (or to taste)
- ½ teaspoon freshly ground black pepper - (or to taste)
- 3 tablespoons nutritional yeast - (optional)
- 2 cups noodles - (rice vermicelli or ramen noodles work well)
- 4 oz plant-based protein: vegan chicken (homemade or store bought) or dehydrated soy chunks
instructions
- Prepare all of your veggies, spices and set aside.
- Add 6 cups of water to a large pot and bring to a boil, add the bouillon cubes, salt, pepper and nutritional yeast, and whisk to dissolve. Alternatively, you can use 6 cups of vegetable stock instead of bouillon cubes.
- Immediately add all of the veggies (carrots, celery, onion, garlic and potatoes). You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer around 10 minutes until the carrots and potatoes are becoming tender, but not fully.
- Add the pasta and bring back to a boil over medium-high heat. Once boiling, leave the lid off and cook for about 10 minutes, or until the pasta is tender, but still firm. Taste and add any more salt, if needed.
- Add plant protein. If you’re using a vegan chicken recipe, simply add the chunks of “meat” to the soup after they’ve been steamed (but without the marinade). If you’re using dehydrated soy chunks, add them to the soup without soaking them first, and let them soak up the broth before serving the soup.
- Garnish with freshly chopped parsley and a fresh squeeze of lemon juice right before serving.
notes
Storing: You can keep the soup in the fridge for up to 2 days, but the noodles tend to get soggy the longer you let the soup sit. To avoid this, you can cook the noodles and broth separately and store the soup and pasta separately in the refrigerator for 3-4 days.
Freezing: Store cooked and cooled broth without the noodles and protein in a freezer-safe container for up to 4 months. When ready to serve, thaw the soup in the refrigerator overnight. Reheat in a pot over medium heat or in the microwave in single servings and add cooked pasta noodles.
nutrition
Nutrition Facts
Vegan Chicken Soup
Amount per Serving
Calories
137
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.04
g
Sodium
355
mg
15
%
Potassium
517
mg
15
%
Carbohydrates
29
g
10
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
16106
IU
322
%
Vitamin C
15
mg
18
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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