Vegan Chicklen Noodle Soup
Ready in just 30 minutes, this vegan chicken noodle soup is a perfect one-pot lunch or dinner. It is packed with nutritious veggies, flavorful herbs, and tasty king oyster mushrooms in place of chicken pieces. Making a delicious meal that satisfies the entire family could not be any easier!
Servings 4 servings
Calories 287kcal
Equipment
- Cast-iron Dutch Oven (3-quart / 2.8 liter)
- Stockpot
Ingredients
- ½ Onion (small)
- 2 cloves Garlic
- 2 Carrots (medium)
- 1 Celeriac (celery root) small
- 7 oz King oyster mushrooms
- 2 Celery stalk
- 1 Parsnip (small)
- 3.5 oz Sweet corn (canned)
- 3.5 oz Green peas (frozen)
- 1 oz Fresh spinach leaves
- 3.5 oz Noodles we used spaghetti
- 5 cup Veggie broth
- 2 Tbsp Parsley (fresh) chopped
- ¼ tsp Saffron seklice optional
- Salt and Pepper to taste
Instructions
Preparing the ingredients
- Peel and chop the onion and garlic (finely).
- Peel and slice carrot, celeriac, celery, and parsnip.
- With the help of a fork, tear apart the stem of the king oyster mushrooms. Cut the top part as well to similar size.
- Cook noodles as per package instructions.
Cooking the soup
- Preheat your Dutch oven or stockpot over medium heat. Add olive oil and chopped onion. Cook them for approx. 2-3 minutes until they are tender.
- Add finely chopped garlic. Stir and cook for a minute.
- Add chopped celery, carrot, celeriac, and parsnip. Stir and cook for another 4-5 minutes.
- Add mushroom pieces, chopped parsley, saffron (or substitute), salt, and black pepper. Stir well.
- Add vegetable broth. Bring the soup to a boil. Cook for 3-4 minutes.
- Add frozen green peas and cook for 3-4 minutes.
- Add fresh or frozen spinach and sweet corn. Cook for 1-2 minutes.
- Add pre-cooked noodles. Stir well. Ready to serve.
Video
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