Our recipe brings me right back to my childhood when I wasn't feeling the best and my mom would make me chicken noodle soup.
Now that we haven't had chicken for over four years and are whole food plant-based I've come up with the perfect recipe for all those who loved the classic 'Chicken Noodle Soup'.
Recipes on our site are always easy and customizable to your taste buds with lots of different routes you can take.
I hope you enjoy this classic soup and that it will make winter a little easier.
Print The Recipe Here (New Feature!)
Easy 'No Chicken Noodle Soup' [Makes 4 servings]
1 cup carrots chopped
1 cup celery chopped
1 cup red onion diced
2 garlic cloves minced
4 cups vegetable broth
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried parsley
1 tbsp lemon juice
1 tsp miso
Black pepper to taste
Whole wheat pasta (cooked separate)
1 cup soy curls shredded or 1 cup jackfruit shredded
+ Sauté onions, garlic, carrots, and celery in 1 cup of vegetable broth in a large soup pot - bring to a simmer and cook until onions are translucent.
+Add in the remainder of vegetable broth, bay leaves, seasonings and bring to a simmer. Cook until vegetables are fork tender. (Around 15-20 minutes)
+After soy curls are rehydrated and shredded OR jackfruit is ready add into your soup mixture.
+Cook on a simmer for 10 more minutes.
+Remove from heat and throw away bay leaves.
+Stir in miso, lemon juice, and black pepper.
+Serve 'No Chicken Noodle Soup' in a large bowl and add in cooked pasta as desired.
*Extra: This recipe freezes great!*
I hope you'll give this recipe a try, and let us know if you liked it!
We love seeing photographs of our recipes and just in general hearing from you guys!