Vegetarian Chicken Noodle Soup (Easy + Vegan)

This Vegetarian Chicken Noodle Soup is the ultimate comfort food made meatless. With tender noodles, hearty vegetables, and soy curls that mimic shredded chicken, this cozy soup is easy to make and perfect for chilly nights or when you need a nourishing bowl of something warm!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 498 kcal per serving

Ingredients

1 tbsp - olive oil
1 - yellow onion
2 stalks - celery
3 - carrots
1 tsp - salt
½ tsp - black pepper
½ tsp - garlic powder
½ tsp - dried rosemary
¼ tsp - dried thyme
1 - bay leaf
15 ounces - soy curls
1 tsp - better than bouillon seasoned vegetable base
4 cups - dry egg noodles
8 cups - vegetable broth
1 tbsp - lemon juice
parsley

Instructions

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.

Nutrition