The best vegan soup recipe ever! Healthy, homemade and hearty – this one pot plant-based Chicken Noodle Soup is full of vegetables and fall flavours.
Course Lunch, Main Course, Soup
Cuisine American
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 3servings
Author Two Market Girls
Ingredients
27g(2 tbsp) coconut oil
90g(1 medium) carrot, sliced
90g(1) celery stalk, sliced
46g(2 medium) shallots, diced
30g(3 cloves) garlic, minced
1/2tspturmeric
2tbspItalian seasoning
1tspold bay
1/2tspsmoked paprika
1tspground sage
1bay leaf
960mL(4 cups) water (or vegan chicken stock)
1tbspbouillion pasteremove this if using vegan chicken stock
126g(1 cup) uncooked fusilli (or any other pasta of choice)
170gvegan chicken (or tofu)
2tbspfresh parsley
1tbspfresh dill
Instructions
To a medium pot (like a cast iron dutch oven) over medium-high heat add oil. Once melted, add in carrots, celery, shallots and garlic. Cook for 2-3 minutes.
Sprinkle in turmeric, Italian seasoning, old bay, smoked paprika and ground sage. Stir to coat and cook for another 2-3 minutes.
Add water, bouillon paste and bay leaf stir until the bouillon paste has dissolved. Place lid on and simmer for 15 minutes.
Add vegan chicken and uncooked pasta and cook until al-dente. Remove bay leaf and stir in fresh parsley and dill.