Vegan Chicken Noodle Soup | Veggies Don't Bite

Vegan Chicken Noodle Soup

Name: Vegan Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 10 min
Yield: 5
Cuisine: American
Ingredients: 1 cup chopped sweet or yellow onion; 1 drizzle oil; 1 cup chopped carrots; 1 cup chopped celery; 3 cloves garlic; 2 tablespoons fresh parsley; 1 tablespoon fresh dill; 2 bay leaves; 1- 1½ teaspoons sea salt; ¼ teaspoon ground black pepper; 8 cups veggie broth; 1½ cups cooked chickpeas; 2 tablespoons fresh lemon juice; 1½ cups dry pasta

Serves 510 mins prep25 mins cook

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 rotini pasta simmered in broth and fresh herbs. It comes together in just 35 minutes and is a great one-pot dinner meal.

0 servings

What you need

cup onion

oil, or broth, to saute

cup baby-cut carrots

cup celery

clove garlic, minced

tbsp fresh parsley

tbsp fresh dill, add more if you like dill

bay leaves

tsp fine sea salt, start with 1 and add more if needed

tsp ground black pepper

cup vegetable broth, low sodium if needed

cup chick peas, about one 15 ounce can

tbsp fresh lemon juice

cup fresh pasta, gluten free, if needed

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Instructions


0 Sauté onion over medium heat with oil or broth until soft, about 2-3 minutes.
1 Add carrots, celery, garlic, parsley, dill, bay leaves, salt and pepper. Sauté until the carrots begin to soften, about 5 minutes.
2 Add chickpeas, lemon and broth. Bring to a simmer and cook about 10-15 minutes.
3 While the soup is cooking you can cook the pasta if you want to keep it separate.
4 If you want to cook the pasta in the soup, then add it about 10 minutes in and cook until soft.

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