Easy Vegan 'Chicken' Noodle Soup
 
Prep time
Cook time
Total time
 
Traditional Chicken Noodle Soup gets a vegan/GF make-over! This version is every bit as warming and comforting as the original, but much healthier, and no chickens were harmed in the making!
Author:
Recipe type: Soup
Cuisine: American
Serves: 6 Qts
Ingredients
  • 10 large carrots, cut into chunky slices (about 5 C)
  • 2 stalks or celery diced (about ⅔ C or more if you really like celery)
  • 1 large zucchini cut into chunky pieces - equivelant to about 2 Cups
  • 1 20 oz. block of extra-firm, vacuum sealed tofu (the drier the better), cut into 1" cubes
  • 8 oz. frozen petite green peas
  • 12 oz. (dry) (gluten free if necessary) penne or rotini pasta
  • 5 Chicken Style Bouillon Cubes (I use Edward and Sons Not Chicken cubes)
  • 2 t granulated garlic powder
  • ½ t onion powder
  • ¼ t turmeric powder (opt. - for color)
  • 18 C filtered water
  • Yummy served with nutritional yeast, black pepper or hot sauce, and crackers/bread!
Instructions
  1. In a large 6 Qt. pot, add 8 C water, bouillon cubes, carrots, tofu, celery and spices. Bring to a boil. Reduce heat and simmer for 5 minutes. Add the rest of the water and bring to a boil over a medium heat. Add pasta, and peas. Reduce heat slightly and simmer for about 15 minutes. When pasta is al dente, add zucchini. Cook for another 10-15 minutes. When zucchini is softened (but not mushy), and pasta is done, remove from heat.
  2. This soup is delicious right away, and even better the next day! Leftovers keep in fridge for about 5 days, tightly sealed in a glass container, and can be frozen as well.
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/vegan-chicken-noodle-soup/