Vegan Chicken Noodle Soup

Vegan Chicken Noodle Soup Submitted by Stephanielynn
Vegan Chicken Noodle Soup Submitted by Stephanielynn
Classic Comfort Food Recipe made Vegan. Delicious and healthy


No servings information available


10 Cups Vegetable Broth
1 Bag Vegetarian Chicken Tenders (we use Quorn)
½ Cup Chopped Onion
½ Cup Chopped Red Bell Pepper
½ Cup fresh or frozen Corn
2 Carrots, thinly sliced
2 Celery Stalks, diced
2 cloves Garlic, minced
1 Cup sliced Mushrooms
½ Cup finely chopped fresh Herb Blend of parsley, basil, rosemary, and oregano
2 teaspoon Poultry Seasoning
3 Tbsp Vegan butter, divided
8oz Vermicelli Noodles
Salt, Pepper, & Siracha Sauce to taste; optional
Fresh chopped Chives, for Garnish

Nutritional information

No nutrition information available


1. In a large skillet, melt 1 Tbsp of vegan butter. Add Chicken and Poultry Seasoning, cook 5 minutes. Then add Onion, Red Bell Pepper, Celery, Carrots, Corn, and Garlic, cook 5-10 minutes longer or until chicken is lightly browned.

2. Bring Veggie Broth to a boil in a large stock pot. Add Noodles and cook for 5 minutes. Then add Chicken and Veggie Mix, cook for an additional 5 minutes.

3. Melt remaining 2 Tbsp of vegan butter in large skillet add Mushrooms and sauté (careful not to crowd Mushrooms in skillet) until beginning to brown, about 5 minutes.

4. Add Mushrooms to broth and stir in Fresh Herb Blend; cook an additional 5 minutes. If using Siracha, add a small amount to taste. Simmer until ready to serve. Let soup stand 10 minutes before serving. Top with fresh Chives.