Vegan Chicken Noodle Soup


6 servings


45 minutes


– 3 tbsp. olive oil – 3 large carrots, cut into thin, small pieces – 1 medium onion, finely chopped – 3 large celery stalks, sliced thinly – 3 large garlic cloves, minced – 10 cups veggie broth – 1 can (15 oz.) cooked chickpeas – 8 oz. pasta spirals (or other kind) – ¼ cup parsley, chopped – salt and pepper, to taste

1. In a large pot, sauté the onions, carrots, celery, and garlic in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).

2. Add the veggie broth, bring it to a boil, and then add the pasta and chickpeas. Reduce the heat to medium-low and continue simmering until the pasta is tender, about 10 to 20 minutes.

3. To finish, add parsley, stir, and turn off the heat. Serve.

This Vegan Chicken Noodle Soup is easy to make and the perfect comfort food for these cooler seasons.

Serve it for lunch or dinner and enjoy the way this flavorful soup warms you up and makes you smile.

Store this Vegan Chicken Noodle Soup once cooled in an airtight container in the refrigerator for 3-4 days.

This Vegan Chicken Noodle Soup is chunky, flavorful, and easy to make. Made with chickpeas instead of chicken, it's packed with healthy ingredients and is the perfect comfort food.

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Tasty  -  Healthy  -  Quick Vegan Recipes