Vegan Chicken Noodle Soup

Vegan Chicken Noodle Soup

5.0 from 1 vote
Course: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 to 3 Tbsp. olive oil

  • 2 carrots, peeled and diced

  • 1 parsnip, peeled and diced

  • 1 medium onion, finely diced

  • 2 stalks celery, diced

  • 2 bay leaves

  • 6 cups boiling water mixed with faux-chicken bouillon powder, according to package directions (look for Osem and Telma brands, available in the Kosher section of your supermarket)

  • Salt and pepper, to taste

  • 1 lb. faux chicken, torn into bite-size chunks (try Morningstar Farms Meal Starters Chick’n Strips)

  • 2 Tbsp. fresh parsley, minced

  • 1/2 lb. eggless flat noodles

Directions

  • Heat the oil in a large pot over medium heat. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
  • Add the bay leaves, faux-chicken broth, salt, and pepper to the pot, raise the heat, and bring to a boil. Add the faux-chicken chunks, parsley, and noodles, return the soup to a boil, then reduce the heat and simmer for 10 minutes, until the noodles are tender.
  • Remove the bay leaves and serve.

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