Vegan Not Chicken Noodle Soup Recipes

CHICKPEA NOODLE SOUP

Steps:

• Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onion, celery, carrots and 1/4 teaspoon salt. Cook, stirring often, until the onions are turning translucent and softening, about 5 to 7 minutes.
• Add the turmeric and curry powder, if using, and stir constantly for about 30 seconds to wake up their flavors. Add the bay leaf, chickpeas, pasta, parsley and broth.
• Raise the heat to high and bring the mixture to a simmer, then reduce heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
• Remove the pot from the heat and season generously with pepper. Add more salt, to taste, if necessary (I usually add another 1/4 teaspoon). Serve while hot, with some extra parsley and pepper on top as garnish.
• Once cool, store the soup in the refrigerator, covered, for up to 5 days.

VEGAN NOT-CHICKEN NOODLE SOUP

Steps:

• Combine all ingredients except noodles in a large soup pot.
• Turn burner on high and let soup come to a boil.
• Reduce to a simmer and cook for 20 more minutes, or until the carrots are tender.
• Stir in the ramen noodles 5 minutes before serving.

VEGAN NO CHICKEN NOODLE SOUP

Steps:

• Heat oil in a large non-stick soup pot. Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften. (If skipping oil, simply boil vegetables right away.).
• Add broth, water, and seasonings. Bring to a boil, reduce heat, and simmer for 25 minutes.
• Add noodles. Simmer for another 8-10 minutes.
• Add textured soy protein chunks and frozen peas. Simmer for another 8-10 minutes.
• Check that everything is softened to your liking, season to taste with salt.