Vegan Chicken Noodle Soup
A delicious, warm and appetizing bowl of Vegan Chicken Noodle Soup will be perfect during the colder months, while also being great for the immune system.
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Servings: 6 servings
Calories: 246kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 3 stalks celery chopped
- 2 carrots chopped
- 2 sprigs thyme
- 1 teaspoon ground coriander
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground turmeric
- 1 teaspoon nutritional yeast flakes (optional)
- 1 14- ounce can of chickpeas drained
- 4-5 cups water or vegetable broth (I used water)
- 1/4 cup coconut milk
- 4 ounces gluten-free pasta
- 2 tablespoons fresh parsley chopped
Instructions
- Heat oil in a large pot on medium-high heat. Add onion and cook until soft, for about 3 minutes.
- Stir in garlic, celery, carrots, thyme, coriander, Italian seasoning, ground turmeric, and yeast flakes, and cook while stirring for 3 minutes.
- Add chickpeas, water/broth, and coconut milk, then bring to a boil.
- Stir in the pasta and simmer for about 10-15 minutes, or until it is cooked. Keep an eye on the pot, as you may need to add an extra cup of water if the level goes low enough that it isn't covering all the pasta anymore.
- Stir in parsley and salt. Try this soup served with a salad of your choice!
Nutrition
Calories: 246kcal | Carbohydrates: 40g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 32mg | Potassium: 359mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3559IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 3mg