Chickenless Noodle Soup
Warm your soul with a comforting bowl of Chickenless Noodle Soup, a vegan twist on the classic that’s bursting with wholesome flavors and nourishing ingredients. This plant-based recipe combines tender egg-free wide noodles, hearty vegetables like carrots and celery, and a robust broth infused with miso, turmeric, and aromatic herbs like thyme and oregano. A hint of soy sauce adds savory depth, while fresh parsley brightens every spoonful. With just 15 minutes of prep and 30 minutes of cooking, this easy-to-make soup is perfect for busy weeknights or when you need a cozy, feel-good meal. Whether you're vegan, vegetarian, or simply looking to enjoy a meatless twist on a classic, this quick and nutrient-packed soup is sure to satisfy.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon turmeric powder
- 8 cups vegetable broth
- 2 bay leaves
- 8 ounces egg-free wide noodles
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 2 tablespoons, chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic, sliced carrots, and sliced celery, cooking for another 3-4 minutes.
Sprinkle in dried thyme, dried oregano, and turmeric, stirring well to coat the vegetables with the spices.
Pour in the vegetable broth and add the bay leaves. Stir to combine and bring the soup to a boil.
Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes, allowing the flavors to meld together.
Remove the lid and add the egg-free wide noodles to the pot. Cook according to the package instructions, usually about 8-10 minutes.
In a small bowl, mix the miso paste with a ladleful of the hot broth until dissolved. Stir the mixture back into the soup.
Add soy sauce, fresh parsley, and season with salt and black pepper to taste. Stir well.
Remove bay leaves before serving. Ladle the soup into bowls and enjoy while hot.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
