Vegetarian Chicken Noodle Soup

Total time55 min

Prep time15 min

Cook time40 min

A steaming bowl of this starts with tender carrots and celery softened in garlic-infused oil, then brightened with sliced scallion greens for a fresh, savory backbone. Dried thyme and a bay leaf simmer right into the broth, building deep, comforting flavor in every spoonful. Small pasta shapes cook directly in that broth until perfectly tender, soaking up all that herby richness along the way. A scatter of fresh parsley on top finishes things off with a clean, bright note. It's the kind of nourishing, all-in-one-pot soup that feels like a hug in a bowl, and it fits right into a vegetarian kitchen without missing a beat.

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Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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 tip
Choose 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 tip
Use 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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