Vegan Creamy Chicken Noodle Soup

This vegan creamy chicken noodle soup is an extra creamy version of classic chicken noodle soup. With plant-based chicken or chickpeas and tons of veggies, this delicious vegan comfort food.

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 386

Author Elizabeth

Ingredients

3 Servings Vegan Chicken - chicken substitute, seitan chicken, chickpeas, etc. I used Daring Chicken
1 Medium Yellow Onion small diced
4 Stalks Celery sliced
3 Medium Carrots sliced
4 Cloves Garlic minced
¼ Cup All Purpose Flour can sub gluten-free all purpose flour or oat flour
1 Bay Leaf
1 Teaspoon Dried Thyme Leaves
¼ Teaspoon Rubbed Sage
½ Teaspoon Salt
⅛ Teaspoon Pepper
1 Medium Russet Potato peeled and small diced
8 Cups Vegetable Stock
8 Ounces Rotini or short pasta of choice
8 Ounces Vegan Cream Cheese best sub is unsweetened extra creamy oat milk, but any non-dairy milk can work
¼ Cup Roughly Chopped Fresh Parsley + more for garnish

Instructions

Prepare you chicken of choice.
Sauté the onion, celery, carrots, and garlic. Cook for 4-5 minutes, until the vegetables are softened.
Add the flour, bay leaf, thyme, sage, salt, and pepper. Stir to coat the vegetables.
Add the potato and 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.
When there is about 2 minutes left for the pasta to cook, add the cream cheese, vegan chicken, and parsley. Stir to cook another 2-4 minutes.
Before serving, remove the bay leaf. Serve with a garnish of fresh parsley.

Nutrition