Vegan Chicken Noodle Soup
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Learn more →Ingredients
6 servings
- 2 tbsp garlic-infused oil
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced into ¼-inch pieces
- 6 scallions, green tops only, thinly sliced (white parts discarded)
- 1 ½ lb boneless, skinless chicken breasts or thighs
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 8 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetarian chicken-style broth. - 1 tsp dried thyme
- 1 bay leaf
- salt and pepper, to taste
- 6 oz gluten free pasta (small shapes such as elbows or rotini)
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the garlic-infused oil in a large (6-quart) pot over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the scallion greens and cook until fragrant, about 1 minute more.
- 2
Pour in the chicken broth and add the whole chicken pieces, dried thyme, and bay leaf. Bring to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook uncovered until the chicken registers 165°F (74°C) on an instant-read thermometer at the thickest part, about 20 minutes.
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