Oh My Veggies · by Nicole★ 5.0 (2)
Vegan Chicken Noodle Soup
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 20%
CARBS 73G79% OF CAL
8G FIBER0G ADDED8G INTRINSIC57G OTHER8G TOTAL SUGAR
FAT 4G10% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting noodle soup with chickpeas replacing chicken, loaded with fresh vegetables and aromatic herbs. Vegan comfort food that cooks quickly.
mainamericansoupbeans🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 Ounces Egg-Free Wide Noodles (such as rice noodles)
- 15 Ounces Chickpeas (canned, drained and rinsed)
- 7 Cups Vegetable Stock
- 3 Celery Stalks (chopped)
- 4 Carrots (chopped)
- 1 Red Onion (diced)
- 1 Tablespoon Vegan Butter (or oil)
- 1 Tablespoon Italian Seasoning
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Dried Parsley
- 2 Teaspoons Dried Thyme
- 2 Bay Leaves
- Salt & Pepper (to taste)
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 20%
CARBS 73G79% OF CAL
8G FIBER0G ADDED8G INTRINSIC57G OTHER8G TOTAL SUGAR
FAT 4G10% OF CAL
2G SAT2G 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
- 15m
- Cook
- 30m
- Sodium
- 1206mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 413mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.