This plant-based chicken noodle soup is soothing, nourishing, and ready in 30 minutes. Enjoy this yummy comfort food when you are not feeling well or want to warm up on a cold day.
Health Benefits – low sugar, nut free, soy free, gluten free
Prep: 10 Minutes | Cooking time: 20 Minutes | Servings: 4
Ingredients
1 cup diced onion
2 carrots, sliced
2 medium potatoes, cubed
1 celery stalk, diced
3 cloves garlic, crushed
½ tsp dried thyme
¼ cup vegan “chicken” seasoning
4 cups low-sodium vegetable broth
2 cups water
2 cups cooked chickpeas
6 ounces cooked whole grain spaghetti
Salt and pepper, to taste
Chopped fresh cilantro, to taste
Method
- Sauté onion in a medium pot over medium heat until it begins to soften, about 3 minutes.
- Add the carrots, potatoes, and celery, and sauté for 2–3 minutes.
- Add the garlic, thyme, vegan “chicken” seasoning, vegetable broth, and water.
- Bring to a medium-low simmer and cook until all the vegetables are tender, about 20 minutes.
- Stir in the cooked chickpeas and pasta.
- Season with salt and pepper.
- Serve with fresh cilantro sprinkled on top.
Cooking Tips
You can add more of your favorite vegetables to this recipe or remove some from the ingredient list, such as the celery.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 21 Feb, 2024.
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