Description
A comforting plant-based twist on classic chicken noodle soup featuring a hearty vegetable broth with tender egg-free noodles and protein-packed chickpeas or tofu, perfect for a warming homemade meal.
Ingredients
Vegetables & Aromatics
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Soup Base & Seasonings
- 6 cups vegetable broth
- 1 tsp thyme
- ½ tsp turmeric (for color)
- Salt & pepper, to taste
Main Ingredients
- 2 cups egg-free noodles or pasta
- 1 cup cooked chickpeas or tofu cubes
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery stalks. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant but not browned.
- Prepare the Broth: Pour the vegetable broth into the pot. Add the thyme and turmeric to the broth, stirring to combine. Increase heat to bring the soup to a gentle simmer.
- Cook the Noodles: Once simmering, add the egg-free noodles or pasta. Cook according to the package instructions until the noodles are tender, usually about 7-10 minutes.
- Add Protein: Stir in the cooked chickpeas or tofu cubes to warm them through, cooking for an additional 2-3 minutes.
- Season and Serve: Taste the soup and season generously with salt and pepper. Serve the soup warm, optionally adding a squeeze of fresh lemon juice for brightness.
Notes
- Add a squeeze of lemon juice before serving to enhance the flavors and add freshness.
- Use gluten-free noodles if desired to make this soup gluten-free.
- To make the soup heartier, add other vegetables like mushrooms or zucchini.
- This soup stores well and tastes even better the next day after flavors meld.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
