Vegan Chicken Noodle Soup
Classic vegan chicken noodle soup with an incredibly flavoursome broth, delicate pasta noodles and shredded mushroom chicken substitute.
americansoup
⚠ Contains allergens
gluten
#comfort-food#healthy
Ingredients
For the Broth
- 1 tablespoon olive oil
- 2 onions— quartered but not peeled
- 1 stick celery— roughly chopped
- 1 carrot— roughly chopped
- 4 cloves garlic— peeled and gently crushed with the side of a knife
- 2 teaspoon black peppercorns
- 1 teaspoon sea salt— or Mitani chicken salt
- 1 stock cube— OXO vegan chicken stock cubes or 1 tablespoon Massel vegan chicken stock powder
- small bunch parsley— roughly chopped
- 2 litres boiling water
For the Soup
- 120 g pasta— small soup variety
- 4 king oyster mushrooms— around 400g worth
- 2 carrots— peeled and sliced into semicircles
- 2 sticks celery— sliced into crescents
- small bunch fresh dill— roughly chopped
- salt— to taste
- pepper— to taste
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
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