Vegan Chicken Noodle Soup

Hey pixels!! I know it’s spring but temperatures are still a bit cool. And it’s windy almost everyday. So it’s still time to eat soup. This is a vegan version of the traditional chicken noodle soup. Without cruelty and using shells instead of noodles. I love this shell shaped pasta. I use it frequently.

The key is to change the traditional chicken broth for a vegetable one. To change the chicken for a vegan version. You can buy it almost everywhere; another option if you can’t find the vegan chicken could be tofu.

I know, the vegan chicken is completely invisible in the picture but it’s there. I promise. Another change is to introduce boiled potato. But I love potatos, sorry not sorry…. No, really, this soup is amazing, perfect for a cool spring day (or a cold winter day).

Enjoy it, my happy pixels!!

Ingredients:

• 2-3 carrots, peeled and sliced
• 2 potatos, peeled and cubed
• 1 tablespoon olive oil
• 1 chopped onion
• ½ cup chopped celery
•  vegetable broth
• 1 cup frozen vegan chicken pieces chopped
• 1 1/2 cup pasta (noodles or shells)
• 1 bay leaf
• ½ teaspoon dried Italian seasoning

Directions:

In a small, microwave safe bowl, add the sliced carrots with a little bit of water. Cover and cook in the microwave for 2-3′, until tender.

Boil potatos until tender, about 20-25′

 

In a large pot over medium heat, add the olive oil, chopped onion, and chopped celery. Cook until just tender.

 

Add the vegetable broth, vegan chopped chicken pieces, and noodles. Add the cooked carrots and potatos. Sprinkle the top with the Italian seasoning and add the bay leaf.

 

Bring it to a boil and reduce heat to simmer, about 10-15′.

Do you still eat soup during spring, my happy pixels?? I love soups. Do you have some vegan version of a popular soup? Please, feel free to leave a link to your recipe!!

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