2 Exciting things today! First, The Vegan 8 became 1 year old this week, wow! I can't believe it's already been a year since I started The Vegan 8 blog and how much it's grown. It's been so exciting to connect with all of you and see you making my recipes in your kitchens. Thank you for all your support, emails, comments, feedback and engagement on all my posts. It really does make a difference to hear from you all and know that my blog is helping you, so a big thank you!!
Today, I'm sharing a classic with you. I grew up eating chicken noodle soup...honestly, who didn't? That warm bowl of comforting soup that was overly loaded with salt, was somehow so satisfying. Of course, looking at the can of ingredients now is pretty gross. I do remember how the chicken in the can was always really rubbery and I would end up spitting most of it out.
When I became an adult my mom started making a chicken noodle soup recipe that she picked up from a newspaper. It was creamy and slightly spicy and incredibly delicious. Come to find out, it was made using a cream of mushroom can of soup! What?! I thought it was homemade 100%. Regardless, it was really yummy and I always requested it.
This recipe came about for 2 reasons. One reader emailed me asking me to come up with a vegan "chicken" noodle soup recipe, saying that she would trust my recipe. I sure hope she likes it! Also, my hubby had been begging me to make one for the longest time. It was a gigantic winner with him. He says he could eat it daily. Mr. Picky liked it!
It really is just so simple, nothing extravagant in my opinion, but sometimes you just want some healthy, hot soup. Well, you can have it all for 8 easy ingredients, no weird or fancy ingredients. The only ingredient that will likely need a store trip is the veggie bouillon cube. I got mine at Whole Foods.
I replaced the chicken in traditional soup with red potatoes instead. The soup is very comforting and extremely filling. You can serve it alongside my Caesar salad and have a really satisfying, healthy dinner.
Classic chicken noodle soup is made vegan by simply replacing the chicken with healthy, hearty potatoes. This soup still has that classic comfort flavor and feel without the excess sodium. A bowl of this will fill you up and satisfy you perfectly.
20 minPrep Time
35 minCook Time
55 minTotal Time
5 based on 9 review(s)
4 large long carrots, sliced (you will need 1 1/2 cups sliced, 170 g)
4 large long celery stalks (you will need 1 1/2 cups sliced, 200 g)
1 packed cup (160 g) finely diced yellow onion
3 x-large garlic cloves, minced (about a tablespoon-15g)
3 small red potatoes, cut into 1/2 inch cubes (you will need 2 1/2 cups, 370 g)
6 cups water
2 vegan bouillon cubes (SEE NOTE BELOW on alternate version!)
1 teaspoon dried thyme
1 teaspoon fine sea salt (depending on your bouillon cube, this may need adjustment)
I have recently made this without the bouillon cubes since so many have asked. If you want to skip the bouillon cube version, then make it as written above, but with obviously omitting the bouillon cubes and adding additionally the following to what is already written above: Replace the water with 6 cups low-sodium vegetable broth, add 1-2 teaspoons worcestershire sauce (I buy a vegan version from Whole Foods, to taste), add 1 1/2 teaspoons fine sea salt (so 2 1/2 teaspoons total), add 2 1/2 teaspoons onion powder, add 1/2 tablespoon garlic powder, add 1 teaspoon Italian seasoning spice blend (premade blend from store), definitely add the nutritional yeast. Since bouillon cubes add a lot of flavor, this is why you will need to add all of these spices if you omit it. Taste after everything is cooked and add any more seasonings if desired.
Prepare all of your veggies and set aside.
Add all of the water to a large pot and bring to a boil, add the bouillon cubes (or all the spices listed under "update" and whisk to dissolve. Immediately add all of the veggies, thyme and salt and nutritional yeast, if using. You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer 10-15 minutes until the carrots and potatoes are becoming tender.
Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10-15 minutes, or until the pasta is tender, but still firm. Turn off the heat. With the above ingredients, it didn't need any more salt for us, but feel free to taste and add any extra. Garnish with fresh chopped parsley and black pepper, if desired. I love freshly ground black pepper on my soup.
*Vegan, gluten-free, nut-free, soy-free
*Nutrition per 1 cup serving: 162.3 calories, 1.9 g fat, 3.4 g protein, 33.5 carbs, 3.9 g sugars
The Vegan 8
If you make this recipe, please do not re-post it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site and ask before reprinting any of my recipes.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!