Vegan Chicken Noodle Soup

Cure the winter blues with this packed-with-flavour noodle soup.

Is there anything better on a cold winter day than a bowl full of homemade hearty chicken noodle soup? And this is one all the veggies and vegans can partake in too! Made in a single pot this soup is simple with an emphasis on flavour and whole foods. We promise this noodle soup is anything but bland - it’s packed with herbs and spices so every slurp is a party of flavour.

Why you’ll love this recipe:

• Super easy to make in just one pot.

• Packed with flavourful herbs and spices.

• Keep you warm all winter long.

Top tips before making:

• Prep everything before starting to cook. Cooking a soup can move quickly, so have everything prepped before you start so that you can add the ingredients as they are needed.

• Don’t skimp on the seasoning. Chicken noodle soup can be bland at times – not this one! Packed with seasoning and flavour for a reason, so you have a medley of flavours in every spoonful.

• Choose your favourite pasta shape. There may be a traditional shape for pasta in Chicken Noodle Soup, but we say use whatever noodle makes you happy! We have used fusilli and macaroni at times.

How to make vegan chicken noodle soup:

Prep Time: 10 Min | Cook Time: 30 Min | Total Time: 40 Min

Makes: 3 servings

Ingredients

• 27 g (2 tbsp) coconut oil

• 90 g (1 medium) carrot, sliced

• 90 g (1) celery stalk, sliced

• 46 g (2 medium) shallots, diced

• 30 g (3 cloves) garlic, minced

• 1/2 tsp turmeric

• 2 tbsp Italian seasoning

• 1 tsp old bay

• 1/2 tsp smoked paprika

• 1 tsp ground sage

• 1 bay leaf

• 960 mL (4 cups) water (or vegan chicken stock)

• 1 tbsp bouillion paste, remove this if using vegan chicken stock

• 126 g (1 cup) uncooked fusilli (or any other pasta of choice)

• 170 g vegan chicken (or tofu)

• 2 tbsp fresh parsley

• 1 tbsp fresh dill

Instructions

1. To a medium pot (like a cast iron dutch oven) over medium-high heat add oil. Once melted, add in carrots, celery, shallots and garlic. Cook for 2-3 minutes.

2. Sprinkle in turmeric, Italian seasoning, old bay, smoked paprika and ground sage. Stir to coat and cook for another 2-3 minutes.

3. Add water, bouillon paste and bay leaf stir until the bouillon paste has dissolved. Place lid on and simmer for 15 minutes.

4. Add vegan chicken and uncooked pasta and cook until al-dente. Remove bay leaf and stir in fresh parsley and dill.