Vegan Chicken Noodle Soup
This vegan chicken noodle soup features seitan chicken and chickpea rotini for a plant-based and protein packed version of the classic soup.
Author:
Elizabeth | At Elizabeth's Table
Serves:
6
Prep:
10
minutes
Cook:
25
minutes
TOtal:
35
minutes
Ingredients
- ½ Batch Vegan Seitan Chicken *see notes for substitutes
- 1 Medium Yellow Onion, small diced
- 4 Stalks Celery, sliced
- 3 Medium Carrots, sliced
- 4 Cloves Garlic, minced
- 1 Bay Leaf
- ½ Teaspoon Salt
- ⅛ Teaspoon Pepper
- 8 Cups Vegetable Stock
- 8 Ounces Rotini or short pasta of choice
- ¼ Cup Roughly Chopped Fresh Parsley + more for garnish
Instructions
- Prepare the seitan chicken or protein of choice.
- Sauté the onion, celery, carrots, garlic, bay leaf, salt, pepper using a splash of vegetable broth. Cook for 4-5 minutes, until the vegetables are softened.
- Add the vegetable stock to the pot and bring to a boil.
- Add the pasta to the pot, and boil in the broth according to the time indicated on the package directions.
- Add the chicken and parsley when there is about 2 minutes left for the pasta to cook.
- Before serving, remove the bay leaf. Serve with a garnish of fresh parsley.
