Vegan Chicken Noodle Soup
This Vegan “Chicken” Noodle Soup, also known as Italian Penicillin Soup, is the ultimate cozy bowl for cold days. It’s quick, flavorful, and loaded with tender veggies, tiny noodles, bright lemon zest, and parsley, with an optional vegan chicken boost for extra protein! Save this one for the days you want something soothing, comforting, and deeply nourishing in under 30 minutes.
Servings 6 servings
Calories 398kcal
Equipment
- stove
Ingredients
- 10 oz vegan chicken*
- 1 yellow onion diced
- 4 garlic cloves minced
- 3 carrots chopped
- 3 stalks celery chopped
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper optional*
- ½ tsp ground black pepper
- ½ tsp sea salt
- 8 cups water
- 1 tbsp vegan “chicken” bouillon
- 12 oz gluten free stelline or pasting pasta
- 2 bay leaves
- 1 lemon zested
- ⅓ cup parsley leaves finely chopped
Instructions
- Heat a large cast iron skillet over medium heat and add the vegan chicken, if using. Cook according to package, or for 5-6 minutes, stirring occasionally until edges are browned. Remove and set aside.
- In the same pot, add in the onion, garlic, carrots and celery. Sauté for 4-5 minutes until tender. The veggies will release a lot of liquid, but add a splash of water to deglaze if needed, or dairy-free butter or olive oil.
- Season with the Italian seasoning, optional red pepper flakes, black pepper and sea salt before pouring in the water and adding the bouillon. Pour in the pasta and stir to combine, bringing to a gentle boil. Add the bay leaves and simmer for 10 minutes or until pasta is tender.
- Stir in the lemon zest, "chicken", and parsley and enjoy!
Notes
- I used Abbot's Butcher plant-based chicken - it's made from pea protein and clean ingredients and has 11g of protein per serving
- If you don't want to use a vegan chicken, you can leave it out entirely or substitute it for jackfruit, soy curls, or white beans
- The crushed red pepper adds a depth of flavor and a little heat, which helps clear sinuses and break up mucus. However, it is optional, or the amount can be reduced to your spice preference.
Nutrition
Serving: 1serving | Calories: 398kcal | Carbohydrates: 56g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1378mg | Potassium: 233mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5420IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 3mg
