Vegan Chicken Noodle Soup [Stove, Instant Pot, Crockpot]
Make warm, cozy, comforting, satisfying vegan chicken noodle soup with just 8 ingredients using the stove, an Instant Pot, or a Crockpot in as little as 25 minutes!
Servings: 4 - 6 servings
Calories: 312kcal
Ingredients
- 1 tablespoon of neutral oil
- 1 yellow onion, thinly sliced
- 3 ribs of celery, thinly sliced
- 2 carrots, diced
- 2 garlic cloves, minced
- 6 cups of no-chicken broth
- ½ of package extra firm tofu (14 ounces), cubed
- 1 (8-ounce) package of pasta noodles (rice noodles, udon, or even pasta shapes)
- Salt and pepper, to taste
Instructions
- Heat oil over medium-high heat in a large pot.
- Add onion, celery, carrots, garlic and saute for 5 minutes, stirring occasionally. If it starts to burn, lower the heat.
- Add broth and tofu, cook for 5 minutes.
- Add noodles and cook for amount of time suggested on the noodle package.
- Remove from heat and sprinkle with salt and pepper.
Video
Notes
Toni’s Tip: This works great in the pressure cooker. Throw everything except the noodles and oil in the pressure cooker and cook on high pressure for 4 minutes. Then continue to step 4.
- Cut vegetables evenly: So they cook evenly within the soup.
- Make enough for leftovers: This vegan chicken noodle soup will taste even better on day two once the flavors meld overnight.
- To avoid mushy noodles: Cook the pasta in a separate pan and only add it when serving the soup. The same goes for storing it.
- Season to taste: Unlike sodium-heavy grocery-store soups, you can season this vegan noodle soup 100% to your liking.
Nutrition
Calories: 312kcal | Carbohydrates: 54g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1477mg | Potassium: 348mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5850IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg
