Easy Vegan Chicken Noodle Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based version of chicken noodle soup using vegan chicken substitute, wholesome vegetables, and savory broth. It tastes like the real thing and is perfect for cold days or when you're feeling under the weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 tablespoons vegan butter
- 1 (8-ounce) bag vegan chicken
- 1 medium onion, chopped
- 3 medium carrots, sliced into rounds
- 3 ribs celery, chopped
- 6 cloves garlic, minced
- 6 to 8 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon dried Italian seasoning
- Optional: ½ tsp red pepper flakes
- 9 cups vegan chicken broth
- 8 ounces fusilli
- 1/2 tablespoon white miso
- Salt and black pepper, to taste
- Fresh thyme, roughly chopped
- Lemon wedges
- Crackers or bread
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 887mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 333mg
- Calcium
- 81mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 887MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.