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Classic Vegan Noodle Soup

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.
Course Dinner, Soup
Cuisine American
Keyword vegan noodle soup, vegan chicken noodle soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 cups
Author Brandi Doming

Ingredients

  • 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, 200g)
  • 1 packed cup (160g) 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, 370g)
  • 6-7 cups water (or broth, see update)
  • 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)
  • Optional: 2 tablespoons nutritional yeast
  • 2 cups (170g, 6 oz) gluten-free brown rice spiral noodles

UPDATE

  • 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 1/2 teaspoon more salt (so 1 1/2 teaspoons total, this can vary due to your broth as well), add 2 1/2 teaspoons onion powder, add 1 1/2 teaspoons garlic powder, add 1 teaspoon Italian seasoning spice blend (premade blend from store). 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.

Instructions

  1. Prepare all of your veggies and set aside.
  2. Add 6 cups of the water (or broth if using the updated version) 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, (updated spices if using) 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 around 10 minutes until the carrots and potatoes are becoming tender.

  3. 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 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. If you want it more brothy, add the remaining broth. Garnish with fresh chopped parsley and black pepper, if desired. I love freshly ground black pepper on my soup.

Recipe Notes

Nutrition per 1 cup serving: 162.3 calories, 1.9 g fat, 3.4 g protein, 33.5 carbs, 3.9 g sugars