Go Back
–+ servings
vegan chicken noodle soup
Print Recipe
5 from 26 votes

Vegan Chicken Noodle Soup

Classic vegan chicken noodle soup with an incredibly flavoursome broth, delicate pasta noodles and shredded vegan chicken.
Cook Time46 minutes
Total Time46 minutes
Course: Main Course
Cuisine: All
Keyword: Chicken noodle soup, vegan chicken noodle soup
Servings: 4
Calories: 95kcal
Author: Richard Makin

Equipment

  • 2 large pots
  • 1 Sieve for straining

Ingredients

For the Broth

  • 1 tablespoon olive oil
  • 2 onions quartered but not peeled
  • 1 stick celery roughly chopped
  • 1 carrot roughly chopped
  • 4 cloves garlic peeled and gently crushed with the side of a knife
  • 2 teaspoon black peppercorns
  • 1 teaspoon sea salt or Mitani chicken salt
  • 1 stock cube I use OXO vegan chicken stock cubes or 1 tablespoon Massel vegan chicken stock powder
  • small bunch of parsley roughly chopped
  • 2 litres boiling water

For the Soup

  • 120 g pasta use a small soup variety
  • 4 king oyster mushrooms around 400g worth
  • 2 carrots peeled and sliced into semicircles
  • 2 sticks celery sliced into crescents
  • small bunch of fresh dill roughly chopped
  • salt and pepper to taste
Metric - US Customary

Instructions

To Make the Broth

  • Place a large pot over medium heat and add the broth ingredients. Bring to a simmer and cover with a lid. Leave to simmer for 30 minutes. Alternatively, complete this step in an instant pot using the "Soup" setting.
    2 onions, 1 stick celery, 1 carrot, 4 cloves garlic, 2 teaspoon black peppercorns, 1 teaspoon sea salt, 1 stock cube, small bunch of parsley, 2 litres boiling water
  • Remove the lid and strain the broth into another pan or a bowl, so you have a smooth golden liquid. 

To Make the Soup

  • Return the large pot to a medium heat and add the strained broth.
  • Add the pasta and cook for 5 minutes. While the pasta cooks, use a fork to shred the king oyster mushrooms and finely chop the caps.
    120 g pasta, 4 king oyster mushrooms
  • Add the carrot, celery and shredded mushrooms to the broth and simmer until the vegetables and pasta are just cooked (around 5-6 minutes).
    2 carrots, 2 sticks celery
  • Add the dill then season to taste with salt and fresh pepper before serving.
    small bunch of fresh dill, salt and pepper

Nutrition

Calories: 95kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.04mg | Sodium: 1048mg | Potassium: 443mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7921IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 1mg