The weather is turning cool where I live and I’m thinking ahead for some warm comfort food to take the chill off. What is more comfortable than classic chicken noodle soup, but without the chicken? Here is a hearty vegan and gluten-free chicken noodle soup that you can make in about half an hour.
- 1 tbs olive oil
- 1 cup carrots, sliced or diced
- 1/2 cup onion, diced
- 1/2 cup celery, sliced
- 4 cups vegetable broth
- 1 cup vegan chicken pieces, chopped
- 1 1/2 cup gluten-free wide noodles (or whatever pasta you like)
- 1 bay leaf
- 1/2 tsp Italian herb seasoning blend
If you don’t have a source for gluten-free vegan “chicken” products (we use these Sol products in our house, without the sauce for this recipe), you can add sliced mushrooms to provide a similar meaty texture to your soup.
In a small pot, cook the carrot slices in water for a few minutes until they start to get tender (they won’t cook through enough if you toss them into the soup raw). A microwave can be used for this to speed things up if you want. Drain and set aside until you need them.
Heat up oil in the bottom of a large soup pot, and saute the onion and celery for a minute or two until fragrant and slightly tender. Now pour in the broth, chicken pieces, noodles and the cooked carrots. Add the bay leaf and seasoning, and then turn the heat up to a boil.
Let it boil for a minute, then bring it down to a simmer. Cook for 15 minutes or so, or until the noodles are cooked to your liking. Pick out the bay leaf, and serve up hot.
You should get about 6 bowls of soup with this recipe.