When the skies turn gray and the chill settles in, a warm bowl of soup is the culinary equivalent of wrapping yourself in a cozy blanket. My favorite pairing with this comforting bowl of Amy's No Chicken Noodle Soup? Soft, buttery crackers and maybe a slice of French bread slathered in a drizzle of olive oil. The experience is incredibly soothing, and it brings a sense of nostalgia akin to what grandma used to serve on drizzly afternoons. This soup has become a regular in my kitchen, and I can guarantee it'll hit the spot for you as well.
Amy's No Chicken Noodle Soup is the warm embrace you’ve been craving. It’s the kind of dish that makes cold days feel a little brighter. With savory flavors, hearty “chicken” pieces, and perfectly cooked pasta, this vegan twist on a classic favorite is a must-try. I’ve tested this recipe countless times, and each bowl leaves my taste buds satisfied and my heart warmed. Plus, it’s incredibly easy to whip up, making it an ideal choice for busy weeknights or lazy weekends.
Mexican Chicken Rice Soup Recipe
Vietnamese Banh Canh Thick Noodles Soup
This soup is a plant-based rendition of the traditional chicken noodle soup. It retains all the coziness of the original dish while being 100% vegan. It's heartwarming and delicious, combining the essence of chicken broth with the nourishing goodness of vegetables and noodles. The rich flavors are elevated by the clever use of spices and herbs, giving this dish a unique twist. Trust me, you'll be going back for seconds!
Here’s what you’ll need to prepare this delightful soup:
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 stalks celery, sliced
- 3 medium carrots, peeled and diced
- 8 cups vegan "chicken" broth or vegetable broth
- 2 cups plant-based “chicken” pieces, chopped small*
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 12 ounces small shaped pasta* (like elbow or small shells)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- A squeeze of lemon juice (for some brightness)
- Red pepper flakes (optional, for a little kick)
- Choice of crackers or hearty French bread, for serving
*Remember, you can substitute with your favorite pasta shape or even use gluten-free pasta if you'd like!
Getting down to business, let’s dive into the steps to make this delightful soup. You’ll be pleased to find that the process is simple, allowing you to enjoy a comforting bowl in no time.
Start by pouring the olive oil into a large pot and place it over medium-high heat. Allow it to warm up, which should take just a minute or two. You want to get it nice and hot, but be careful not to let it smoke!
Once your oil is ready, toss in the diced onion, minced garlic, and sliced celery. Stir them around in the pot and sauté for about 5 minutes, or until the onions are translucent and the vegetables have softened. The aroma wafting through your kitchen will be enough to make anyone hungry!
Next, it's time to pile on the flavors. Add the diced carrots, your vegan broth of choice, and the small “chicken” pieces. Sprinkle in the dried basil and thyme as well. Bring everything to a vigorous boil before reducing the heat to a gentle simmer. Allow this mixture to cook for about 10 minutes, so those flavors can really shine through.
As the soup simmers, grab another pot, fill it with water, and bring it to a boil. Add your chosen small pasta and cook according to the package instructions. Just be sure to cook it for one minute less than suggested. Nobody wants mushy noodles plunging into their soup! Once done, drain and set the pasta aside.
Now that the soup is bubbling away, taste it to determine if it needs additional seasoning. You might choose to add a pinch more of herbs, salt, or pepper to suit your preferences. Those small adjustments can make a big difference!
To serve, ladle the hot soup into bowls, adding a handful of the cooked pasta in each. Finish by sprinkling fresh parsley over the top for a pop of color, and if you’re feeling fancy, drizzle a bit of lemon juice for brightness. Pair it with your favorite crackers or a slice of warm bread for a complete experience.
- Use a quality broth: The broth is the foundation of this soup, so opt for a rich, flavorful one.
- Experiment with spices: Feel free to tweak the herbs or add in any of your favorite spices to vary the flavor profile.
- Batch cooking: This soup makes excellent leftovers! Make a big batch to enjoy throughout the week.
- Add greens: For some added nutrition, consider tossing in leafy greens like spinach or kale during the last few minutes of cooking.
- Keep pasta separate: If you plan on storing leftovers, always keep the pasta separate to avoid it becoming soggy.
To keep Amy's No Chicken Noodle Soup fresh, store any leftovers in an airtight container in the refrigerator for up to five days. If you're freezing it, place it in freezer-safe containers. However, remember to freeze the pasta separately to prevent it from becoming mushy when reheating.
This comforting soup is about 220 calories per serving, making it a hearty yet light meal. It’s packed with nutrients thanks to the vegetables and plant-based protein. It’s also low in fat, cholesterol-free, and high in fiber, making it a fantastic choice for anyone looking to eat healthier without sacrificing taste.
1. Cheesy Garlic Bread: A warm slice of buttery, cheesy garlic bread complements the flavors perfectly.
2. Fresh Salad: Pair it with a crunchy green salad for extra freshness and crunch.
3. Fruit Bowl: A refreshing bowl of seasonal fruit makes for a sweet ending to your meal.
4. Pickles: For a zesty contrast, serve pickles or dill on the side.
5. Herbed Croutons: Top the soup with croutons seasoned with herbs for additional texture and flavor.
1. Vegetable Broth: Instead of vegan "chicken" broth, use a homemade vegetable broth for a fresh taste.
2. Tofu: Instead of plant-based "chicken," try diced extra-firm tofu for a protein boost.
3. Brown Rice: Swap out the pasta for cooked brown rice to make it gluten-free and provide more fiber.
4. Seasoned mushrooms: Diced and sautéed mushrooms work well as a meaty alternative option.
5. Cabbage: Thinly shredded cabbage can be a great addition for an extra crunch and nutrition.
Making Amy's No Chicken Noodle Soup is like cozying up with a bowl of comfort on a rainy day. It's simple, healthy, and can be tailored to your taste preferences. Whether you're making it for a family gathering or just for yourself on a chilly night, this soup will undoubtedly satisfy both your hunger and your soul. So grab your pot, gather your ingredients, and let the warmth of this dish envelop you! Enjoy every spoonful.
Amy's No Chicken Noodle Soup is the warm embrace you’ve been craving. It’s the kind of dish that makes cold days feel a little brighter. With savory flavors, hearty “chicken” pieces, and perfectly cooked pasta, this vegan twist on a classic favorite is a must-try. I’ve tested this recipe countless times, and each bowl leaves my taste buds satisfied and my heart warmed. Plus, it’s incredibly easy to whip up, making it an ideal choice for busy weeknights or lazy weekends.
- Use a quality broth: The broth is the foundation of this soup, so opt for a rich, flavorful one.
- Experiment with spices: Feel free to tweak the herbs or add in any of your favorite spices to vary the flavor profile.
- Batch cooking: This soup makes excellent leftovers! Make a big batch to enjoy throughout the week.
- Add greens: For some added nutrition, consider tossing in leafy greens like spinach or kale during the last few minutes of cooking.
- Keep pasta separate: If you plan on storing leftovers, always keep the pasta separate to avoid it becoming soggy.
Barbara Brito is a Florida-based registered dietitian and the creator of Great Meal Recipes, where she shares nutritious, delicious, and easy-to-make meals for home cooks of all skill levels. With a passion for creating wholesome dishes that don’t sacrifice flavor, Barbara draws inspiration from her love of family, food, and simple cooking. Her blog focuses on accessible recipes that bring joy and balance to the kitchen.