Name: Easy Vegan ‘Chicken’ Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 Tbsp. olive oil; 1 block baked tofu; 2 leeks, white parts only, finely chopped; 2 stalks celery, chopped; 2 carrots, chopped; 3 cloves garlic, minced; 2 qts. vegetable broth; 1 tsp. dried thyme; 1 bay leaf; 6 oz. rotini pasta; Salt and pepper, to taste; Fresh parsley

Easy Vegan ‘Chicken’ Noodle Soup

5.0 from 1 vote

Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This is an easy recipe for a classic soup: vegan chicken noodle soup.

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Ingredients

2 Tbsp. olive oil
1 block baked tofu
2 leeks, white parts only, finely chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, minced
2 qts. vegetable broth
1 tsp. dried thyme
1 bay leaf
6 oz. rotini pasta
Salt and pepper, to taste
Fresh parsley

Directions

Coat the bottom of a large pot with 1 tablespoonful of olive oil and place over medium heat. When the oil is hot, add the tofu or “chicken” strips, leeks, celery, carrots, and garlic and sauté for 5 minutes.
Add the broth, thyme, and bay leaf. Stir, and bring to a simmer. Season with salt and pepper to taste and allow to simmer for about 20 minutes.
In another pot, cook the pasta according to package directions. Drain and toss with the remaining olive oil. Add the pasta to the soup, sprinkle with the parsley, and enjoy!