Embrace the comforting embrace of a classic chicken noodle soup, reimagined for the modern vegan palate. This heartwarming bowl brims with wholesome vegetables, savory broth, and tender, chicken-style seitan for a nourishing and satisfying experience.

Follow The Directions

01

Step

10 mins

In a large soup pot, sauté the carrots, celery, onion, leek, and shallot over medium-high heat until the onion becomes translucent and the carrots soften slightly, approximately 7-10 minutes.

02

Step

2 mins

Pour the vegetable broth over the sautéed vegetables and bring to a rolling boil. Dissolve the vegetable bouillon into the broth, then reduce the heat to a gentle simmer.

03

Step

10 mins

Add the fresh parsley, bay leaves, dried thyme, salt, and pepper to the simmering broth. Continue to cook until the carrots are tender, about 10 minutes.

04

Step

8 mins

Stir in the rotini pasta and chicken-flavored seitan. Cook until the pasta is al dente, typically another 7-10 minutes. Remove the bay leaves before serving.

For a richer flavor, consider using a combination of vegetable broth and mushroom broth.
Feel free to add other vegetables to the soup, such as zucchini, corn, or peas.
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
Garnish with extra fresh parsley before serving for added freshness.

Agustina Metz

Written by

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