Meatless "Chicken" Noodle Soup (Almost Vegan)
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Comforting, creamy “chicken” noodle soup! You can easily make this vegan by substituting silken tofu for the eggs, or by just using prepackaged noodles that are vegan.
Prep: 15 minutes
Cook: 30 minutes
Servings: 8
Ingredients
For the soup
- 16 oz plant-based chicken
- 1 medium onion, chopped
- 6 stalks of celery, chopped
- 3 carrots, peeled and chopped
- 6 cloves of garlic, minced
- 1 Tbsp herbes de provence
- 2 Tbsp olive oil, or other cooking oil
- 4 Tbsp vegan butter
- 4 Tbsp flour
- 2 cups oat milk, or the plant milk of your preference
- 4 cups low sodium veggie broth
- 2 Tbsp yellow miso paste, or Better than Bouillon vegan chicken flavor
- Salt, to taste
- Black pepper, to taste
For the handmade noodles
- 2 cups all-purpose flour
- 3 or 4 large eggs
- Pinch of salt
Garnish
- Fresh chopped parsley
Equipment
- Large pot
- Rolling pin
Instructions
- On a clean counter or cutting board, form a well in the flour and add eggs (or to make them vegan, use 3-4 Tbsp silken tofu). Mix until combined.
- Knead for 5-10 minutes or until dough forms into a smooth ball.
- Roll the dough out to the desired thickness
- Cut into half-inch wide strips
- In a large pot, sauté plant-based chicken in 1-2 Tbsp of olive oil, season with salt to taste
- Once heated, remove from the pot and add onions, celery, carrots, herbes de Provence, and garlic. Season with salt. Sauté for a few minutes until softened.
- Add vegan butter. When the butter has melted, add flour one Tbsp at a time, mixing well to form a roux.
- Add oat milk and combine well.
- Add veggie broth and miso paste. Bring to a boil.
- Add the plant-based chicken and noodles and cook until noodles are done.
- Adjust seasoning as necessary with salt and pepper.
- Garnish with fresh chopped parsley and enjoy!