Vegan Chicklen Noodle Soup

A white plate with noodles, spinach leaves, green peas, carrots slices in a thin soup.

Vegan Chicklen Noodle Soup

Ready in just 30 minutes, this vegan chicken noodle soup is a perfect one-pot lunch or dinner. It is packed with nutritious veggies, flavorful herbs, and tasty king oyster mushrooms in place of chicken pieces. Making a delicious meal that satisfies the entire family could not be any easier!

Course Soup

Cuisine Dairy-free, Gluten-free, Mediterranean, Nut-free, Soy-free, Vegan, Vegetarian

Keyword vegan chicken noodle soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 287kcal

Author Nandor Barta

Equipment

Ingredients

½ Onion (small)
2 cloves Garlic
2 Carrots (medium)
1 Celeriac (celery root) small
7 oz King oyster mushrooms
2 Celery stalk
1 Parsnip (small)
3.5 oz Sweet corn (canned)
3.5 oz Green peas (frozen)
1 oz Fresh spinach leaves
3.5 oz Noodles we used spaghetti
5 cup Veggie broth
2 Tbsp Parsley (fresh) chopped
¼ tsp Saffron seklice optional
Salt and Pepper to taste

US Customary - Metric

Instructions

Preparing the ingredients

Peel and chop the onion and garlic (finely).
Peel and slice carrot, celeriac, celery, and parsnip.
With the help of a fork, tear apart the stem of the king oyster mushrooms. Cut the top part as well to similar size.
Cook noodles as per package instructions.

Cooking the soup

Preheat your Dutch oven or stockpot over medium heat. Add olive oil and chopped onion. Cook them for approx. 2-3 minutes until they are tender.
Add finely chopped garlic. Stir and cook for a minute.
Add chopped celery, carrot, celeriac, and parsnip. Stir and cook for another 4-5 minutes.
Add mushroom pieces, chopped parsley, saffron (or substitute), salt, and black pepper. Stir well.
Add vegetable broth. Bring the soup to a boil. Cook for 3-4 minutes.
Add frozen green peas and cook for 3-4 minutes.
Add fresh or frozen spinach and sweet corn. Cook for 1-2 minutes.
Add pre-cooked noodles. Stir well. Ready to serve.

Video

Nutrition