This vegan chicken noodle soup is the stuff of our childhood sick day dreams! There’s a warm + cozy broth bursting with flavor, thick brothy noodles, meaty chicken-free chicken, and the perfect combo of sauteed veggies. It’s easy to make, super soothing, and includes both gluten-free + cold-buster options!
Dice the vegetables and add the olive oil to a large pot on medium high heat. Add the veggies to the pot with and a pinch of salt. Stir and saute for 5 minutes. Then, add the flour and stir to coat. Slowly pour in the water while continuing to stir. Finally, cover the pot, turn the heat to high, and bring the water to a rolling boil.
Once boiling, turn the heat to medium high and stir in the bouillon powder. Add your pasta and cook uncovered for 9 minutes, stirring occasionally.
While that cooks, measure your soy curls and use your hands to break them up into bite-sized pieces. When the pasta is finished, add the soy curls to the pot, turn the heat to medium, and let the soup simmer, uncovered, for another 10 minutes.
Next, turn off the heat, cover the pot, and let it sit for at least 5 minutes. This step is optional but highly recommended, as it lets the noodles soak up even more of that delicious chicken-y flavor.
Taste and adjust seasonings as you wish. If it’s too thick for your taste, feel free to add 1-2 more cups of water until the broth reaches your desired consistency. Serve in a big bowl with crackers or a slice of fresh bread with vegan butter. Enjoy!
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Notes
FLOUR: Whole wheat flour will also work*To make this gluten-free: Sub tapioca starch for the all-purpose flour + use a gluten-free pasta. To make this oil-free: Saute the veggies in water rather than olive oil.Optional add-ins: (1) Fresh garlic: Add up to 6 cloves minced garlic with the rest of your veggies. I hear garlic is good for when you have a cold, so I like to add this when I can! (2) Crushed red pepper: Add up to 1 tsp crushed red pepper to add a major kick of heat to clear those sinuses. (3) Fresh lemon juice: For a blast of Vitamin C, I like to squeeze ½-1 full lemon into the pot just before serving.