Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (3)
Vegan Chicken Noodle Soup
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 36%
CARBS 36G45% OF CAL
5G FIBER26G OTHER5G TOTAL SUGAR
FAT 12G33% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting noodle soup with plant-based chicken, vegetables, and herbs in vegetable broth. Satisfying and flavorful, perfect for a quick weeknight meal.
mainamericansoup🫕 dutch oven🍲 stockpotdairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil (15 ml)
- 2 tablespoons vegan butter (28 grams)
- 1 yellow onion (chopped)
- 5 carrots (sliced into rounds)
- 4 celery ribs (sliced)
- 1 teaspoon salt (6 grams)
- 2 cloves garlic (minced)
- ½ teaspoon ground black pepper (1 gram)
- 1 teaspoon dried thyme (1.4 grams)
- 2 teaspoons dried oregano (2 grams)
- 10 cups low-sodium vegetable stock (2.4 liters)
- 2 ½ cups dry bowtie pasta (280 grams)
- 3 cups shredded or chopped vegan chicken (420 grams)
- 2 cups baby spinach (60 grams)
- Extra salt and pepper to taste
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 36%
CARBS 36G45% OF CAL
5G FIBER26G OTHER5G TOTAL SUGAR
FAT 12G33% OF CAL
3G SAT9G UNSAT
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
- 50m
- Sodium
- 874mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 63mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 874MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.