Classic chicken noodle soup is made vegan by simply replacing the chicken with healthy, hearty potatoes. This soup still has that classic comfort flavor and feel without the excess sodium. A bowl of this will fill you up and satisfy you perfectly. Noodle , Noodle Easy, Noodle Topping, Noodles, Noodle Casserole, Noodle Recipes
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 4 large long carrots, sliced (you will need 1 1/2 cups sliced, 170 g) 4 large long celery stalks (you will need 1 1/2 cups sliced, 200g) 1 packed cup (160g) finely diced yellow onion 3 x-large garlic cloves, minced (about a tablespoon-15g) 3 small red potatoes, cut into 1/2 inch cubes (you will need 2 1/2 cups, 370g) And many more.
Instructions:
First. Prepare all of your veggies and set aside.
Step 02, Add all of the water to a large pot and bring to a boil, add the bouillon cubes (or all the spices listed under "update" and whisk to dissolve. Immediately add all of the veggies, thyme and salt and nutritional yeast, if using. You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer 10-15 minutes until the carrots and potatoes are becoming tender.
And now, Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10 minutes, or until the pasta is tender, but still firm. Turn off the heat. With the above ingredients, it didn't need any more salt for us, but feel free to taste and add any extra. Garnish with fresh chopped parsley and black pepper, if desired. I love freshly ground black pepper on my soup.
Complete Ingredients and Instructions: https://thevegan8.com/classic-vegan-noodle-soup/
