This gluten-free vegan chicken noodle soup recipe makes a vegan chicken noodle soup that is so authentic, it will instantly become part of your comfort food repertoire, and anyone to whom you serve this vegan – and so obviously vegetarian – chicken noodle soup, will not believe that Chicken Little didn’t steep in it.
Here you go – this recipe doubles or triples easily:
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Gluten-Free Vegan Chicken Noodle Soup
1 Tablespoon olive oil
1/2 cup chopped onion
1 potato, diced
1 carrot, chopped
1 stalk of celery, chopped
2 cloves of garlic, chopped
1 quart vegetable stock (we love Imagine brand organic “No-Chicken” broth)
1 1/2 teaspoon thyme
1 bay leaf
gluten-free noodles, or gluten-free fettucine broken into pieces
salt and pepper to taste
Optional: Quorn or other brand vegan chick’n (such as their chick’n tenders, etc. – in some markets only their ‘naked cutlets’ are vegan, in which case you can chop them up and add them).
Heat oil over medium heat, and cook onions over medium heat until translucent. Add carrot and celery and cook for about five more minutes. Add rest of ingredients except noodles, bring to boil, and simmer for about a half hour. Return to a boil, add the noodles, and cook following the directions on the noodle package. Remove from heat and serve. Yum!
You can also experiment with adding other things to the soup, or using rice instead of noodles to make gluten-free vegan chicken and rice soup. Here we threw in some mixed peas, carrots and corn that we happened to have in the freezer. It was very tasty, but I recommend that you try the original recipe first, before you riff on it.
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