This easy vegan Chicken Noodle Soup has a wonderful-comforting vegan no chicken broth base, and chickpeas and soy curls to help provide protein! Absolutely an all-round favorite!
Add all ingredients except pasta to a large stock pot. Bring to a boil.
Once boiling, add the noodles. Return the soup to a slow boil and cook for about 15 minutes.
Let cool a bit before serving and add salt to taste!
Notes
Depending on which vegan chicken-style seasoning you choose, you may need to add slightly more chicken-seasoning and/or salt to achieve the right broth richness!Optional ingredients:If you don't have the saffron, this soup will still taste amazing without it. However if you can get it, I'm completely involve with the depth of flavor and aroma just a pinch adds!You can leave out the soy curls and substitute tofu or other vegan chicken protein or just go with the chickpeas! If it's an option for you, my family loves the chewy texture that soy curls add!
Storage Tips:
This soup will last around 5 days in the refrigerator. Unless you store the noodles separately, they will tend to absorb more liquid and soften further... but if truth be told, I do it all the time and still love it!