Vegan Not-Chicken Noodle Soup
I missed the soothing, “everything’s-right-with-the-world” feeling of homemade chicken noodle soup- but I definitely didn’t want the oil, chicken, or mega-salt load of the canned stuff I remember from childhood.
This recipe tastes just as comforting as my memory, and feels 100% healthier. Pair with a great cornbread or biscuit for heartier appetites.
Notes:
- You can use any kind of noodle for this recipe- vegan egg noodles, fettuccini, spaghetti, elbow macaroni- whatever suites your fancy- just make sure you add the noodles earlier to give them enough time to fully cook (but not overcook!) in the broth before you serve.
- You can omit the chickpeas/garbanzo beans altogether if you want a lighter soup. We often eat this without beans for a light, delicious side dish.
Servings: 8 bowls
Calories: 397kcal
Ingredients
- 1 white onion large, chopped
- 4 cloves garlic minced
- 5 stalks celery sliced
- 4 carrots medium, sliced
- 64 oz oil-free vegetable broth or water
- 30 oz garbanzo beans canned, drained
- 2 tsp dried basil
- 2 tsp dried thyme
- 1 tsp dried parsley
- 12 oz vegan ramen noodles
Instructions
- Combine all ingredients except noodles in a large soup pot.
- Turn burner on high and let soup come to a boil.
- Reduce to a simmer and cook for 20 more minutes, or until the carrots are tender.
- Stir in the ramen noodles 5 minutes before serving.
Nutrition
Calories: 397kcal | Carbohydrates: 65g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Sodium: 1823mg | Potassium: 581mg | Fiber: 11g | Sugar: 10g | Vitamin A: 5729IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 6mg
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