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"Chicken" Noodle Soup
Broth-y noodle soup with the familiar chicken flavours - except 100% vegan.
Course
Lunch, Main Course, Soup
Cuisine
American
Total Time
20
minutes
minutes
Servings
2
Author
Two Market Girls
Ingredients
27
g (2 tbsp)
coconut oil
90
g (1 medium)
carrot
sliced
90
g (1)
celery stalk
sliced
46
g (2 medium)
shallots
diced
30
g (3 cloves)
garlic
minced
1/2
tsp
turmeric
2
tbsp
Italian seasoning
1
tsp
old bay
1/2
tsp
smoked paprika
1
tsp
ground sage
1
bay leaf
944
mL (4 cups)
water
1
tbsp
bouillion paste
126
g (1 cup)
uncooked macaroni
170
g (1 pkg)
vegan chicken
Instructions
To a medium saucepan 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 serve.