Vegan Chicken Noodle Soup: A Hearty Delight for Every Kitchen

When the weather turns chilly or comfort food calls, there’s nothing quite like a warm bowl of soup to lift your spirits. For those transitioning to a plant-based lifestyle or simply looking to incorporate more vegan meals into their diet, this Vegan Chicken Noodle Soup recipe is a delicious option that can be made using three different methods – stovetop, Instant Pot, or Crockpot. Whether you’re short on time or want to enjoy a slow-cooked meal, this recipe has you covered.

Ingredients

For the Soup Base:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups vegan chicken substitute (tofu, tempeh, or store-bought vegan chicken)
• 2 cups egg-free noodles (or your favorite pasta)

Optional Garnish:

• Fresh parsley, chopped
• Lemon wedges

Preparation Methods

Stove Method

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

2. Add Garlic and Spices: Stir in the minced garlic, thyme, and oregano. Cook for another minute until fragrant.

3. Simmer the Soup: Add the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.

4. Incorporate Vegan Chicken and Noodles: Add the vegan chicken substitute and noodles to the pot. Cook according to the noodle package instructions, usually about 7-10 minutes, until the noodles are tender.

5. Season and Serve: Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh parsley and a wedge of lemon.

Instant Pot Method

1. Sauté Functions: Using the sauté function on your Instant Pot, heat olive oil and add the onion, carrots, and celery. Sauté for about 3-4 minutes.

2. Add Flavor: Stir in the garlic, thyme, and oregano, cooking for an additional minute.

3. Cook the Soup: Add the vegetable broth and vegan chicken. Close the lid and set the Instant Pot to cook on high pressure for 5 minutes.

4. Noodles Addition: Once the cooking cycle is complete, quick release the pressure, stir in the noodles, and set to sauté for an additional 3-5 minutes until the noodles are tender.

5. Serve it Up: Season to taste and serve with fresh parsley and lemon wedges.

Crockpot Method

1. Combine Ingredients: In your Crockpot, combine olive oil, onion, carrots, celery, garlic, vegetable broth, thyme, oregano, and vegan chicken.

2. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.

3. Noodles Addition: About 30 minutes before serving, add the noodles and stir. If using longer cooking noodles, you may want to add them earlier.

4. Adjust Seasoning and Serve: Season as needed before serving. Garnish with parsley and a squeeze of lemon for added brightness.

Tips for the Perfect Vegan Chicken Noodle Soup

• Customize Your Noodles: Feel free to swap out the noodles for gluten-free alternatives or even spiralized vegetables for a lighter soup.
• Extra Veggies: Add more vegetables such as peas, corn, or spinach for added nutrition.
• Store Leftovers: This soup can be stored in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Conclusion

This Vegan Chicken Noodle Soup is not only simple to prepare but also comforting and nourishing. Whether you choose the stovetop, Instant Pot, or Crockpot method, you’ll end up with a hearty dish that’s perfect for any day of the week. Embrace the warmth and flavors of this delightful soup, and enjoy a bowl full of plant-based goodness!