Description
A hearty vegan chicken noodle soup that satisfies your cravings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 ounces egg-free noodles
- 1 cup peas
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5 minutes.
- Add garlic and cook for another minute.
- Pour in vegetable broth and add thyme and rosemary.
- Bring to a boil. Add noodles and cook until tender.
- Stir in peas and season with salt and pepper.
- Serve hot.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for longer storage.
- Adjust seasoning as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan chicken noodle soup, plant-based soup, comfort food