Not Chicken Soup
Warm up with a comforting bowl of "Not Chicken Soup," a hearty plant-based twist on the classic chicken soup that’s perfect for vegans, vegetarians, or anyone looking for a wholesome meal. Packed with nutrient-rich chickpeas, tender vegetables like carrots, celery, and potatoes, and a fragrant blend of thyme, rosemary, and turmeric, this soup delivers all the cozy flavors you love without the meat. The addition of lemon juice adds a touch of brightness, while optional noodles or rice make it even more satisfying. Ready in just 45 minutes, this easy one-pot recipe is ideal for a quick weeknight dinner or a soothing meal when you're feeling under the weather. Garnished with fresh parsley, it's as visually appealing as it is delicious. Perfect for anyone searching for vegan chicken noodle soup alternatives or hearty plant-based soups!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 medium, sliced carrots
- 3 medium, diced celery stalks
- 1 large, peeled and diced potato
- 1.5 cups, rinsed and drained if canned chickpeas (cooked or canned)
- 6 cups vegetable broth
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.25 teaspoon turmeric powder
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped for garnish fresh parsley
- 1 tablespoon (optional, for brightness) lemon juice
- 2 cups (optional, for serving) cooked noodles or rice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, cooking for another minute until fragrant.
Add the sliced carrots, diced celery, and diced potato to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the chickpeas, vegetable broth, bay leaf, dried thyme, dried rosemary, turmeric powder, salt, and black pepper. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the vegetables are tender.
Remove the bay leaf and adjust seasoning with additional salt and black pepper if needed.
If using, stir in cooked noodles or rice to make the soup heartier, and let them warm through for 2-3 minutes.
Turn off the heat and stir in the lemon juice for a bright finish, if desired.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 7441 mg | 324% | |
| Total Carbohydrate | 395.3 g | 144% | |
| Dietary Fiber | 71.3 g | 255% | |
| Total Sugars | 71.0 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 7498 mg | 160% | |
*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.
