Classic chicken noodle soup is made vegan by simply replacing the chicken with healthy, hearty potatoes. This soup still has that classic comfort flavor and feel without the excess sodium. A bowl of this will fill you up and satisfy you perfectly.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Ingredients
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4 large long carrots, sliced (you will need 1 1/2 cups sliced, 170 g)
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4 large long celery stalks (you will need 1 1/2 cups sliced, 200g)
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1 packed cup (160g) finely diced yellow onion
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3 X-large garlic cloves, minced (about a tablespoon-15g)
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3 small red potatoes, cut into 1/2 inch cubes (you will need 2 1/2 cups, 370g)
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6-7 cups water (or broth, see update under NOTES)
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2 vegan bouillon cubes (see update under NOTES for alternate version!)
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1 teaspoon dried thyme
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1 teaspoon fine sea salt (depending on your bouillon cube, this may need adjustment)
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Optional 2 tablespoons nutritional yeast
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2 cups (170g, 6 oz) gluten-free brown rice spiral noodles
Instructions
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