A comforting Vegan Chicken Noodle Soup recipe that is oil-free, plant-based and ready in less than 30 minutes!
Course Soup
Cuisine American
Keyword soup
Prep Time 10mins
Cook Time 20mins
Servings 6
Calories 195
Author carleigh
Ingredients
2stalkscelerychopped
2carrotspeeled & diced
½yellow oniondiced
4garlic clovesminced
350gramsextra firm tofupressed, sliced into 1 inch cubes
2cupskale
1cupcrimini mushrooms
6cupsvegetable broth
1teaspoonpoultry seasoning
1teaspoondried thyme
1 ½cupsgreen peas
1 ½cupsbrown rice pasta
Instructions
Cook your pasta according to package directions and set aside.
In a pot over medium heat, add the carrot, celery, onion and garlic with 1 to 2 tablespoons of vegetable broth. Saute until softened, approximately 5 to 10 minutes.
Add the rest of the ingredients except for the kale and green peas to the pot. Bring to a boil, then simmer for 10 minutes.
Add the kale and peas to the pot, and stir until the peas have thawed and kale has wilted. Add to bowls with the cooked pasta, or store in the fridge separately for up to four days.