Vegetarian Chicken Noodle Soup – Whisk Guide
If you’re planning on whipping up a delightful pot of Vegetarian Chicken Noodle Soup, consider what you’d like to accompany it. A crusty loaf of French bread will soak up the soup beautifully.
Alternatively, you might enjoy pairing it with a light salad adorned with fresh greens — think arugula or a refreshing spinach salad. For the adventurous, a serving of garlic bread can also add a bit of zest to the meal. Feeling a bit snacky? Some hearty whole grain crackers provide a satisfying crunch.
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Picture this: The sun dips low, the days are slightly cooler, and the scent of something warm and comforting wafts through your kitchen. There’s just something about a bowl of soup that brings you home, right?
Today, I’m eager to share my beloved Vegetarian Chicken Noodle Soup recipe. This dish is quick to make, perfect for cozy evenings, and packed with flavor. Whether you’re new to vegetarian cooking or a seasoned pro, you can’t go wrong with this heartwarming dish.
What is Vegetarian Chicken Noodle Soup Recipe?
Vegetarian Chicken Noodle Soup is, as you might imagine, a plant-based twist on the classic chicken noodle soup. It embodies all the comforting qualities of the traditional dish but without the meat. Instead of chicken, we use plant-based alternatives that resemble chicken in texture, allowing for a hearty and satisfying meal.
This recipe features vibrant vegetables, nourishing broth, and, of course, noodles. You’ll find a mix of spices that replicate the comforting warmth you expect from a chicken noodle soup, making it a delightful option for both vegetarians and non-vegetarians alike.
Let’s dig deeper into what sets this recipe apart, shall we?
What Makes This Recipe Different From Other Vegetarian Chicken Noodle Soup Recipes?
What sets my Vegetarian Chicken Noodle Soup apart? It’s not just the ingredients; it’s how they come together.
First off, the broth is a crucial player here. I use low-sodium vegan “chicken-style” broth, which helps craft that familiar flavor without overwhelming saltiness. Many soups miss this detail, making the end result less appealing.
Secondly, the addition of nutritional yeast introduces a unique depth of flavor. I like to think of it as umami for vegetarians. It amplifies the taste experience, making you forget you’re having a meatless meal.
Also, I leverage turmeric dusted throughout the dish, providing warmth and color. Each element is purposefully chosen to replicate the essence of a chicken noodle soup while embracing a vegetarian lifestyle.
How Does It Taste?
You might be wondering how a soup without chicken can be as satisfying. Let me tell you: the flavor profile is rich and comforting. The vegan broth serves as an excellent base, allowing the spices to sing—a perfect harmony of herbs and warmth.
You’ll notice that the carrots add subtle sweetness while the celery brings a refreshing crunch that balances the dish beautifully. Each bite is a medley of textures and tastes that warms your soul, much like a hug in a bowl.
Ingredients You’ll Need To Make This Dish
- 12 ounces of your favorite small pasta shapes (like elbows or ditalini)
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 teaspoon dried sweet basil leaves
- 1/2 teaspoon ground thyme
- 8 cups low-sodium vegan “chicken-style” broth or vegetable broth
- 2 cups plant-based “chicken” pieces, chopped into bite-size chunks
- 1 large yellow onion, finely chopped
- 3 medium carrots, peeled and cut into rounds
- 3 celery ribs, thinly sliced
- 4 cloves fresh garlic, minced or grated
- 1/4 teaspoon turmeric powder (adds warmth and color)
- 1 teaspoon nutritional yeast (adds umami depth and slight cheesiness)
- Sea salt and freshly cracked black pepper, to taste
- Freshly chopped flat-leaf parsley, for garnish
- Serve with hearty whole grain crackers or crusty French bread
Step by Step Instructions
Step 1: Prepare the Ingredients
Start by gathering your ingredients. Chop your onion, carrots, celery, and garlic. Take your plant-based chicken and cut it into bite-sized pieces. This lays the groundwork for a smooth cooking process.
Step 2: Sauté the Vegetables
In a large pot, heat your avocado or olive oil over medium heat. Once hot, throw in the chopped onions. Sauté them for about 3 minutes, until they turn translucent. Add the carrots and celery. Sauté for another 5 minutes. The goal here is to soften the vegetables and build flavor.
Step 3: Add Garlic and Spices
Next, add the minced garlic, dried basil, and thyme. Cook for an additional minute. Be careful not to burn the garlic—just enough to let it release its aroma. This step will make your mouth water!
Step 4: Introduce the Broth
Pour in the low-sodium vegan “chicken-style” broth. Stir everything together. Bring the mixture to a boil, then reduce to a simmer.
Step 5: Add Plant-Based Chicken and Noodles
Once the soup is simmering, toss in the chopped plant-based chicken pieces. Let that simmer for about 10 minutes, allowing the flavors to meld together. After that, add your pasta to the pot. Cook according to the package instructions. Usually, this is about 7-10 minutes.
Step 6: Season and Serve
Once the pasta is cooked to al dente, add turmeric powder, nutritional yeast, and season with sea salt and freshly cracked black pepper. Taste to adjust the seasoning if needed. Finally, ladle into bowls and top with a sprinkle of freshly chopped parsley for that extra freshness!
Tips & Tricks On Making Vegetarian Chicken Noodle Soup Recipe
- Use Quality Broth: The broth is the base of the soup. Opt for a high-quality low-sodium vegan option for the best flavor.
- Don’t Overcook the Vegetables: You want them tender but still retaining some crunch. The texture adds to the overall experience.
- Experiment with Herbs: While I stick with basil and thyme, don’t hesitate to add sage or dill for a fresh twist!
- Add Sweetness: If you enjoy a little sweet note, consider adding a splash of lemon juice before serving.
- Make Ahead: This soup keeps well in the fridge and even tastes better the next day as the flavors deepen.
Nutrition Information
One serving of this vegetarian chicken noodle soup typically contains:
- Calories: Approximately 220
- Protein: 10g
- Carbohydrates: 32g
- Dietary Fiber: 4g
- Sugars: 2g
- Fat: 6g
This recipe is quite nutritious, offering a good balance of carbohydrates and protein while being low in calories.
How Do I Store This Dish?
If you have leftovers, it’s easy to store them! Allow the soup to cool completely before transferring it to an airtight container. It will last in the fridge for up to 5 days. For longer storage, consider freezing individual portions in freezer-safe containers. The soup can maintain its quality for about 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it in the fridge overnight, then reheat.
What Other Substitutes Can You Use in Vegetarian Chicken Noodle Soup Recipe?
- Chickpeas: Instead of plant-based chicken, add drained chickpeas for protein and texture. They provide a hearty bite without overpowering the other flavors.
- Zucchini Noodles: For a lighter option, swap traditional pasta for zucchini noodles. They’ll soak up the soup’s flavor and add a veggie boost.
- Coconut Milk: If you enjoy a creamier broth, stir in a splash of coconut milk during cooking.
- Spinach or Kale: Toss in some fresh spinach or kale for added nutrients. They wilt beautifully and add brightness.
- Ramen Noodles: For a fun twist, use ramen noodles instead of traditional pasta. They cook quickly and add a delightful chewy texture.
Vegetarian Chicken Noodle Soup
Ingredients
Equipment
Method
- Start by gathering your ingredients. Chop your onion, carrots, celery, and garlic. Take your plant-based chicken and cut it into bite-sized pieces. This lays the groundwork for a smooth cooking process.
- In a large pot, heat your avocado or olive oil over medium heat. Once hot, throw in the chopped onions. Sauté them for about 3 minutes, until they turn translucent. Add the carrots and celery. Sauté for another 5 minutes. The goal here is to soften the vegetables and build flavor.
- Next, add the minced garlic, dried basil, and thyme. Cook for an additional minute. Be careful not to burn the garlic—just enough to let it release its aroma. This step will make your mouth water!
- Pour in the low-sodium vegan “chicken-style” broth. Stir everything together. Bring the mixture to a boil, then reduce to a simmer.
- Once the soup is simmering, toss in the chopped plant-based chicken pieces. Let that simmer for about 10 minutes, allowing the flavors to meld together. After that, add your pasta to the pot. Cook according to the package instructions. Usually, this is about 7-10 minutes.
- Once the pasta is cooked to al dente, add turmeric powder, nutritional yeast, and season with sea salt and freshly cracked black pepper. Taste to adjust the seasoning if needed. Finally, ladle into bowls and top with a sprinkle of freshly chopped parsley for that extra freshness!
Nutrition
Notes
- Use Quality Broth: The broth is the base of the soup. Opt for a high-quality low-sodium vegan option for the best flavor.
- Don’t Overcook the Vegetables: You want them tender but still retaining some crunch. The texture adds to the overall experience.
- Experiment with Herbs: While I stick with basil and thyme, don’t hesitate to add sage or dill for a fresh twist!
- Add Sweetness: If you enjoy a little sweet note, consider adding a splash of lemon juice before serving.
- Make Ahead: This soup keeps well in the fridge and even tastes better the next day as the flavors deepen.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I make this soup gluten-free?
Yes, simply use gluten-free pasta in place of regular pasta. There are plenty of excellent options available now.
2. How can I add more protein?
In addition to plant-based chicken, consider adding cannellini beans or lentils. Both add a hearty texture and protein punch.
3. Is there an alternative to nutritional yeast?
If you can’t find nutritional yeast, try using grated vegan cheese or a splash of soy sauce for umami flavor.
4. What are some additional veggies I can include?
Peas, corn, or bell peppers would work well in this soup. Just chop them up and toss them in during the cooking process.
5. Can I use homemade broth?
Absolutely! If you have homemade vegetable broth, it will add a lovely depth of flavor. Just make sure it’s seasoned well.
Conclusion
Creating a Vegetarian Chicken Noodle Soup is an exploration of flavors, textures, and comfort. It embodies everything that makes soup a beloved staple—a hug in a bowl that resonates with every spoonful. With its hearty ingredients and nourishing broth, this dish not only satisfies hunger but also soothes the soul. Whether you’re serving it at dinner or enjoying it as leftovers, it brings warmth and joy, making every bite feel like home.
So, gather your ingredients and give this recipe a whirl! You might just find a new favorite dish that makes you yearn for those cozy nights in. Remember, cooking is about enjoyment, so take the time to savor each step as you create this delightful soup. Happy cooking!
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