Description
Discover our delicious vegetarian chicken noodle soup recipe. Follow our step-by-step guide for the best flavor, perfect for a cozy meal.
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 (15-oz) can chickpeas, rinsed and drained
- 6 cups high-quality vegetable broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 oz medium egg noodles (or gluten-free pasta)
- Salt and freshly ground black pepper to taste
- 1 tbsp soy sauce or tamari (optional, for umami)
- 1–2 tbsp nutritional yeast (optional, for cheesy umami)
- Fresh parsley or dill, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Sauté for 7-10 minutes until softened and translucent.
- Add sliced mushrooms and cook for another 5-7 minutes until they release moisture and begin to brown. Stir in minced garlic and rinsed chickpeas, cooking for 1 minute until fragrant.
- Pour in vegetable broth, add thyme sprigs and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for at least 15-20 minutes, allowing flavors to meld. Season with salt and pepper.
- While soup simmers, cook noodles according to package directions in a separate pot until al dente. Drain well.
- Remove thyme sprigs and bay leaf from the soup. Stir in cooked noodles, optional soy sauce/tamari, and nutritional yeast. Taste and adjust seasoning.
- Ladle hot soup into bowls, garnish with fresh parsley or dill, and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins