Vegan “Chicken” Noodle Soup

Total Time: 1 hr 5 mins Difficulty: Beginner
Vegan comfort food for the soul! Perfect for a cold evening meal.
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Vegan “Chicken” Noodle Soup

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 5 mins
Cooking Temp: 350  F Calories: 350
Best Season: Winter, Fall, Spring

Description

Vegan "Chicken" Noodle soup is full of vegetables, protein in the tofu and noodles, and warming broth to heal the soul.

Ingredients

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Instructions

Instructions

  1. Chop the carrots, celery, and onion and add to a large soup pot along with the olive oil. Drain the tofu and then cut into squares or break apart in chunks. Add to the vegetables in the pot. Saute on medium heat until the onion becomes soft and translucent. Add garlic and stir for 30 seconds. Shred the zucchini and add along with  the remainder of the ingredients except the pasta and parsley.

  1. Turn up the heat and bring the soup to a boil. Return the heat to medium and let simmer for 20-30 minutes or until the carrots and celery become soft. Add the pasta or rice to the soup and continue to simmer until the pasta or rice is Al dente or your preferred consistency, about 10 more minutes.

  1. Alternatively, all ingredients except the pasta and parsley can be added to a crockpot. No sauteing needed. Cook on high for 4 hours. Add the pasta 30 minutes before serving the soup.

  1. Allow to cool slightly before serving. Garnish with the chopped fresh parsley.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 169.57kcal
% Daily Value *
Total Fat 1.63g3%
Saturated Fat 0.27g2%
Cholesterol 0mg
Sodium 1370.89mg58%
Potassium 636.36mg19%
Total Carbohydrate 26.93g9%
Dietary Fiber 10.65g43%
Sugars 5.73g
Protein 12.62g26%

Vitamin A 6211.38 IU
Vitamin C 14.66 mg
Calcium 69.04 mg
Iron 3.34 mg
Vitamin E 0.48 mg
Vitamin K 75.77 mcg
Thiamin 0.34 mg
Riboflavin 0.14 mg
Niacin 1.45 mg
Vitamin B6 0.3 mg
Folate 165.2 mcg
Pantothenic Acid 0.85 mg
Phosphorus 219.11 mg
Magnesium 64.58 mg
Zinc 1.96 mg
Selenium 2.77 mcg
Copper 0.31 mg
Manganese 0.54 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe works great in a crockpot. It fills the home with warmth as it cooks!

Keywords: Vegan, Gluten-free, Dairy-free, No Added Sugar, Soup
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Frequently Asked Questions

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Can I use a crockpot for this recipe?

Yes, a stock pot or a crockpot work well. If using the crockpot, be sure and prepare the meal midday.

Can I freeze this recipe?

Yes, this soup is suitable for freezing. Put in freezer safe containers and freeze for 3 months. The texture may be slightly different, but the taste remains the same.

Janalyn

Hi, I'm Janalyn, a wife, mother of five, and someone who loves to learn about nutrition and to try new recipes. Over the years, I have adapted recipes to meet my dietary needs and I have found that eating gluten-free, dairy-free, plant-based, and low sugar have helped me feel stronger and healthier. Join me to discover that a healthier and happier way of eating is Possible!

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