Vegan Chicken Noodle Soup
Serves 5
10 mins prep
25 mins cook
35 mins total
There is nothing more comforting than a warm bowl of vegan chicken noodle soup. I use chickpeas in place of chicken for protein and a soft texture, tender rotini pasta simmered in broth and fresh herbs to create a soup that holds its own against traditional recipes. It comes together in just 35 minutes and is a great one-pot dinner meal.
0 servings
Sauté onion over medium heat with oil or broth until soft, about 2-3 minutes.
Add carrots, celery, garlic, parsley, dill, bay leaves, salt and pepper. Sauté until the carrots begin to soften, about 5 minutes.
Add chickpeas, lemon and broth. Bring to a simmer and cook about 10-15 minutes.
While the soup is cooking you can cook the pasta if you want to keep it separate.
If you want to cook the pasta in the soup, then add it about 10 minutes in and cook until soft.
