Vegan Chicken Noodle Soup

This vegan chicken noodle soup features seitan chicken and chickpea rotini for a plant-based and protein packed version of the classic soup.

Course Soup

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 278

Author Elizabeth

Ingredients

½ Batch Vegan Seitan Chicken see notes for substitutes
1 Medium Yellow Onion small diced
4 Stalks Celery sliced
3 Medium Carrots sliced
4 Cloves Garlic minced
1 Bay Leaf
½ Teaspoon Salt
⅛ Teaspoon Pepper
8 Cups Vegetable Stock
8 Ounces Rotini or short pasta of choice
¼ Cup roughly chopped fresh parsley + more for garnish

Instructions

Prepare the seitan chicken or protein of choice.
Sauté the onion, celery, carrots, garlic, bay leaf, salt, pepper using a splash of vegetable broth. Cook for 4-5 minutes, until the vegetables are softened.
Add the vegetable stock to the pot and bring to a boil.
Add the pasta to the pot, and boil in the broth according to the time indicated on the package directions.
Add the chicken and parsley when there is about 2 minutes left for the pasta to cook.
Before serving, remove the bay leaf. Serve with a garnish of fresh parsley.

Notes

Instead of using seitan chicken, which is made from vital wheat gluten, feel free to add your favorite vegan chicken substitute. I recommend Abbot's Butcher chick'n. Or you could use chickpeas or cubed tempeh.

Nutrition