Vegetarian Hearty Chicken Noodles
Satisfy your cravings for comfort food with this Vegetarian Hearty Chicken Noodles recipe—a plant-based twist on a classic favorite! Packed with tender wide egg noodles, hearty chunks of shredded chicken-style seitan, and a medley of vibrant vegetables like carrots, celery, and onion, this dish brings both nutrition and nostalgia to the table. Simmered in a flavorful chicken-style vegetarian broth infused with thyme, rosemary, and a touch of garlic, it’s the perfect blend of warmth and savory goodness. Ready in just 45 minutes, this easy-to-make soup is ideal for busy weeknights or cozy weekends. Garnished with fresh parsley for a burst of brightness, each bowl delivers comfort and satisfaction without compromising on taste or texture. Perfect for vegetarians and anyone seeking a wholesome and hearty alternative to traditional chicken noodle soup!
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Recipe Information
Ingredients
- 8 oz wide egg noodles
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 large carrots, sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken-flavored vegetarian broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 8 oz chicken-style seitan, shredded
- 2 tbsp fresh parsley, chopped
Instructions
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the sliced carrots and celery, and continue to cook for another 5 minutes until the vegetables start to soften.
Stir in the minced garlic and sauté for another minute until fragrant.
Pour in the chicken-flavored vegetarian broth and add the dried thyme, rosemary, bay leaf, salt, and black pepper. Bring the soup to a boil.
Reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to meld together.
Add the shredded chicken-style seitan to the pot and simmer for an additional 5 minutes to heat through.
Remove and discard the bay leaf. Stir in the cooked egg noodles and chopped parsley.
Adjust seasoning with more salt and pepper to taste, if necessary. Serve hot.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 9826 mg | 427% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 17.9 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1812 mg | 39% | |
*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.
