A hearty and warm Vegan Chicken Noodle Soup. A childhood classic, with a homemade touch. Whole food ingredients and easy to prepare.
I don’t know about you, but my chicken noodle soup as a kid was right from the can. It was about the only thing I could make on my own. Plop it into a bowl and microwave it for a few minutes. Now, that isn’t the case anymore and I think I’d much rather cozy up to a warm bowl of homemade vegan chicken noodle soup.
Crispy chicken, tender vegetables, and a rich, creamy broth. Definitely a crowd pleaser during these cold, winter months.
This Easy Vegan Chicken Noodle Soup is…
- Easy
- Simple
- Healthy
- Hearty
- 100% vegan
- Oh so delicious!
A hearty and warm Vegan Chicken Noodle Soup. A childhood classic, with a homemade touch. Whole food ingredients and easy to prepare.
- 2 cloves garlic, minced
- 1-inch fresh ginger, minced
- ¼ white onion, diced
- 3 stalks celery, diced
- 2 medium carrots, diced
- 1 tbsp fresh thyme
- 2 tbsp flour
- 3 cups vegetable broth
- 1 cup almond milk
- 3 cups noodles of choice
- 2 cups vegan chicken, cut into chunks such as Gardein Scallopini
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Saute onion, garlic, and ginger in 1 tsp oil. Add a pinch of salt. Cook for 5 min. until fragrant and translucent. Add carrots and celery. Cook for an additional 3 min. Add three turns of freshly ground black pepper (or to taste), ginger, and thyme. Cook for another minute.
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Add in flour and stir to coat vegetables. Pour in vegetable broth and almond milk. Bring to a boil and add noodles. Lower heat to a simmer. Cook for 8-10 min. until noodles are al dente. Season with salt and pepper.
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In a small skillet, crisp up chicken in a bit of oil until golden brown on each side. Serve soup and top with crispy chicken, fresh parsley, and a bit of freshly ground pepper.
Great post 😀
Author
thank you so much! 😊