Name: Vegan Chicken Noodle Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 50 min
Ingredients: 1 tbsp of olive oil; 1 tbsp of dairy-free butter; 3 large carrots, diced, around 180 g; 1 medium potato, diced; 1 large brown onion, chopped; 3 cloves of garlic, minced; 3 sticks of celery; 30 g of gluten-free plain flour; 4 shredded King oyster mushrooms (optional, see notes); 1.8 litres of vegetable or vegan chicken stock; 200 ml of dairy-free soya or oat cream; 1 bay leaf; 200g of cannellini, butter, navy beans or chickpeas. This is optional, but it adds the protein element to the soup; 1/2 tsp of dried thyme or 1 tsp of fresh; 3/4 tsp of dried oregano or 1 tsp of fresh; 280 g of gluten-free dry small-shaped pasta or noodles

Jump to Recipe

I have always wanted to make a gluten-free and vegan version of this soup. I haven’t made this soup in such a long time, since my boys were small.

I was a bit wary, but it turned out absolutely gorgeous.

To replace the chicken, I decided to use King Oyster mushrooms. For me, something about their composition, once the stalks are shredded, makes a perfect replacement. Also, they are, of course they’re gluten-free.

This Soup is

Warming
Delicious
Filling
Ecconomical

How to store

Store soup in covered containers or zip-seal bags in the fridge for 3-5 days. Remove the portion you require and heat it thoroughly.

Can I freeze this soup?

This soup is best frozen without the pasta. If you want to freeze some portions, then remove those from the pan. Let it cool completely and then store it in freezer bags or airtight containers. You can then add a portion of pasta to the pot. I normally freeze half, so I add half the amount of pasta to the pot after having removed half the soup. Cook the noodles separately when you defrost and heat the soup.

Ingredients used

Mirepoix. This is a base that forms the basis of many soups, stews and casseroles. It is a combination of finely chopped onion, carrot and celery.

Large potato. This worked in two ways. It adds body to the soup and also helps to thicken it.

Garlic. This is to add flavour

Gluten-free pasta. This is where you have a choice. You can use spaghetti, macaroni or whatever your personal taste

King Oyster mushrooms. Where I live, it isn’t easy to purchase these. If I need them, I have to buy them online. You can also use vegan chicken pieces and cut them up into smaller pieces. There are also recipes online that use extra potatoes.

Stock. This, again, is up to your preference, homemade or purchased. It does need to be a good stock, though.

Dairy-free single cream. This adds a creamy element to the soup. Do not boil the soup after adding the cream, as it may split.

Herbs, I have put the measurements for dried and fresh herbs

Beans. Without this or some other protein, it is not a complete meal. Some vegan chicken pieces contain protein. If using beans, I prefer butter, beans or cannellini beans. Another idea is to add some cooked strips of tofu on top.

Gluten-free plain flour. This makes a roux to thicken the soup

Salt and black pepper. Season the soup lightly with salt at the start, but liberally with black pepper. Taste the soup before adding the cream; if you need to adjust the seasoning, do so then.

Recipe

Vegan Chicken Noodle Soup

Author: Karran Minchinton Cooking Method:Hob Stove Top Instapot Cuisine:American Jewish Italian Courses:Lunch

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servings Best Season:Autumn, Winter

Description

Just like the classic chicken noodle, this soup has all those lovely flavours. Comforting, hearty and filling on a cold day

Instructions

Hob version

Add the olive oil and butter to a large pot and melt over medium heat. Once hot, add the onion, celery and garlic. Sauté for 5-7 minutes until the onion is translucent.
Add the carrots and saute for another 5 minutes. Next, add the flour, salt, pepper, thyme, and oregano. Cook for approximately 2 minutes, stirring. You need to make sure that the raw flour is cooked out.
Add the broth a little at a time, stirring continuously to prevent lumps from forming. Once all the broth is added, then increase the heat to high and bring to a boil. Once reached, return to a medium simmer and add the potatoes and bay leaf. Continue cooking for 20 minutes or until the potatoes are tender. Taste for seasoning and adjust to taste.
Add the shredded mushrooms, noodles and the vegan cream. Cook for an additional 10 minutes, until the pasta is tender and the soup has thickened.

Notes

1. Slow cooker version. If you want to make this in a slow cooker, it is easy to do so. Place all the ingredients except the flour, pasta, mushrooms and the cream. Cook on a low setting for 6 to 8 hours. Once that is finished, then add the pasta, mushrooms and cream. ( Instead of a flour roux, it is better to use cornflour to thicken the soup.) Combine a tbsp of cornflour with a little water to make a slurry. Add this to the slow cooker and cook again on low heat for 40 minutes or until the pasta is tender.

Keywords:Vegan soup, vegan chicken noodle soup, vegan lunch, vegan lunch ideas, Gluten free soup, gluten free lunch, Chicken noodle soup

If you like this recipe, don’t forget to tag me on my Facebook page https://www.facebook.com/thegfveganalchemist or my Instagram page thegfveganalchemist. Seeing your versions of my recipes. I would love to hear your comments. Feedback is so helpful and so crucial. Thank you for taking the time to look.