Vegan Chicken Noodle Soup

🧂 Ingredients

• 12 Ounces Egg-Free Wide Noodles

  such as rice noodles
• 15 Ounces Chickpeas

  canned, drained and rinsed
• 7 Cups Vegetable Stock
• 3 Celery Stalks

  chopped
• 4 Carrots

  chopped
• 1 Red Onion

  diced
• 1 Tablespoon Vegan Butter

  or oil
• 1 Tablespoon Italian Seasoning
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Dried Parsley
• 2 Teaspoons Dried Thyme
• 2 Bay Leaves
• Salt & Pepper

  to taste

Instructions

• 1 Add the vegan butter to a large pot or dutch oven and once melted, add the
  vegetables, except the onion and chickpeas, and saute for 7-10 minutes.
• 2 Once the vegetables are softened, add the onion and saute another two minutes.
• 3 Add the rest of the ingredients except the noodles and bring to a gentle boil.
• 4 Let simmer for about 7 minutes then add the noodles.
• 5 Once the noodles are cooked through (see package directions), serve, and enjoy!

Nutrition Info