Vegan Chicken Noodle Soup
When you want to eat something that feels like home, bringing you comfort and warming you from the inside out, this Vegan version of the classic Chicken Noodle Soup ticks all the boxes
Servings: 4 people
Calories: 264kcal
Ingredients
- 1 onion
- 1-2 carrots
- 2 celery stalks
- 150 g Vegan chicken pieces we use Heura
- 1 teaspoon dried thyme
- 2 liters vegetable stock
- 200 g noodle pasta egg-free
- salt to taste
Instructions
- Heat some vegetable oil in a large pot to medium heat. Add finely chopped onion, sliced carrots, and chopped celery. Sautée for a couple of minutes.
- Add the vegan chicken pieces, and dried herbs. Stir to combine all the ingredients. Cook for a couple of minutes.
- Pour the vegetable stock, and bring to a boil.
- Add the noodles, and cook until the pasta is cooked Al Dente. Make sure to not overcook the pasta, as it will keep cooking when the heat is off, so we always recommend turning the heat off once the pasta is Al dente.
Nutrition
Calories: 264kcal | Carbohydrates: 50g | Protein: 13g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 2100mg | Potassium: 208mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3625IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg