Vegetarian Chicken Noodle Soup (Easy + Vegan)

Place the soy curls in a large bowl and cover with warm water – enough to cover the soy curls. Mix in the bouillon and let it sit for 10 minutes. Drain and set aside.

Meanwhile, in a large pot, heat the olive oil over medium heat until hot. Add in the onion, celery, carrots, salt, and pepper. Cook, stirring often, for 5 minutes as the veggies begin to soften.

Stir in the garlic powder, rosemary, and thyme. Cook for an additional minute. Add in the bay leaf and veggie broth. Simmer for 5 minutes.

Add in the noodles and let simmer, stirring often, for 6 minutes. Mix in the soy curls and let cook for 1 additional minute.

Remove the bay leaf, and if using, stir in the lemon juice. Serve immediately! I like to serve mine with a bit of fresh herbs as well as crackers.

Storage instructions – Store leftover soup in an airtight container in the refrigerator for up to 4 days.

The noodles will continue to absorb broth as the soup sits. You can add a splash of extra vegetable broth when reheating to loosen it back up.

This soup can also be frozen for up to 2 months, though the noodles may soften slightly after thawing.