Vegan Chicken Noodle Soup
A hearty and comforting vegan version of the classic chicken noodle soup, packed with nutritious ingredients and delicious flavors.
Ingredients
Main Ingredients
- 2 cups chickpeas (cooked or canned)
- 1 cup carrots (sliced)
- 1 cup celery (sliced)
- 1 cup onions (diced)
- 4 cups vegetable broth Use low-sodium for a healthier option.
- 2 cups egg-free or gluten-free noodles
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley (for garnish)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add diced onions and minced garlic. Sauté for 3-4 minutes until onions are fragrant and translucent.
Cooking
- Add sliced carrots and celery. Cook for another 5-7 minutes until the vegetables are softened.
- Add chickpeas, dried thyme, and oregano. Season with salt and pepper, and cook for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a rolling boil.
- Add noodles according to package instructions, cooking for about 5-10 minutes.
- Check noodles for doneness, adjust seasoning if necessary.
- Ladle soup into bowls, garnishing with freshly chopped parsley.
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Notes
For added brightness, serve with a drizzle of olive oil or a dash of lemon juice. You can customize this soup by adding different vegetables or spices.