Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Vegan Chicken Noodle Soup
Hearty flavorful vegan chicken noodle soup made with simple ingredients for the perfect cozy meal! Loaded with veggies and protein rich chickpeas.
Course
Main Course, Soup
Cuisine
American
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
5
Calories
158
kcal
Author
Sophia DeSantis
Ingredients
1
cup
chopped sweet or yellow onion
Drizzle of oil or broth to sauté
1
cup
chopped carrots
1
cup
chopped celery
3
cloves
garlic
, minced
2
tablespoons
fresh parsley
1
tablespoon
fresh dill
, add more if you like dill
2
bay leaves
1- 1 ½
teaspoons
sea salt
, start with 1 and add more if needed
¼
teaspoon
ground black pepper
8
cups
veggie broth
, low sodium if needed
1 ½
cups
cooked chickpeas
, about one 15 ounce can
2
tablespoons
fresh lemon juice
1 ½
cups
dry pasta
, gluten free if needed
US Customary
-
Metric
Instructions
Sauté onion over medium heat with oil or broth until soft, about 2-3 minutes.
Add carrots, celery, garlic, parsley, dill, bay leaves, salt and pepper. Sauté until the carrots begin to soften, about 5 minutes.
Add chickpeas, lemon and broth. Bring to a simmer and cook about 10-15 minutes.
While the soup is cooking you can cook the pasta if you want to keep it separate.
If you want to cook the pasta in the soup, then add it about 10 minutes in and cook until soft.
Notes
If you don’t like the pasta to get overly cooked, then cook it separately and add to bowls when serving.
Nutrition
Calories:
158
kcal
|
Carbohydrates:
30
g
|
Protein:
5
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
824
mg
|
Potassium:
259
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
4502
IU
|
Vitamin C:
9
mg
|
Calcium:
46
mg
|
Iron:
1
mg