One-Pot Vegan Chicken Noodle Soup (30-Minute Recipe)
This 10-ingredient, one-pot vegan chicken noodle soup recipe takes less than 30 minutes with a gluten-free option! Made with soy curls as a chicken substitute, you can swap them for chickpeas if you prefer a soy-free homemade soup.
Servings: 4 people
Calories: 385kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 sticks celery, diced
- 2 medium carrots, diced
- 3 small potatoes, cubed
- 2 cloves garlic, crushed
- ½ teaspoon dried thyme
- 1 cup dry soy curls, broken into bits (about 50g)
- 7 cups vegetable stock/broth or vegan chicken broth (if using stock cubes, use 1 cube per 2-3 cups water)
- 2 portions dry ramen noodles (about 150g - gluten free as needed)
- Large handful parsley, chopped
- Salt & pepper to taste
Instructions
- Heat olive oil in a large soup pot on medium heat.
- Add onion and celery and fry for 5 minutes until transluscent.
- Add carrots, potatoes, garlic, thyme, soy curls and stock, and bring soup to a boil.
- Reduce heat and cover pan, letting it simmer for 10 minutes until potatoes are just tender.
- Add ramen noodles and parsley, and cook for another 3-4 minutes until noodles are soft (you might need to separate them out a bit with a fork).
- Season well with salt and pepper, and serve in bowls with fresh bread.
Notes
Soy curls - If you prefer a soy-free option, you can switch these out for chickpeas instead.
Vegetable broth/stock (or vegan chicken broth) - Personally I like using Go Bio! Vegetable Broth Powder, or if you want chicken flavoured, try Better Than Bouillon.
Noodles - I've used the gluten free Millet & Brown Rice Ramen Noodles here but any thick noodles will work.
Oil-free option - simply fry the veggies in water instead of oil if you're looking to avoid it. It won't affect the taste.
Add more liquid if reheating - as the soup has a tendency to thicken as it cools.
How to store leftovers - Store leftover soup in the fridge in an airtight container. It will keep for about 3 days. You can also freeze it - just avoid adding the uncooked noodles until you have defrosted the soup and are reheating it so they don't fall apart.
Nutrition
Calories: 385kcal | Carbohydrates: 50.9g | Protein: 16.1g | Fat: 12.4g | Saturated Fat: 4.3g | Sodium: 874mg | Potassium: 1118mg | Fiber: 6g | Sugar: 5.7g | Calcium: 68mg | Iron: 4mg