Vegan No Chicken Noodle Soup

It’s beginning to feel a lot like Winter! Today has been the coldest day of the season so far. I think it got down to about 9 degrees where I am. Hubbz actually got sent home from work early because of the severe cold weather conditions. He is a hard worker. He works through it all. He has to work on the tallest of buildings in Manhattan, New York. So it gets pretty dangerous when it’s severly cold because of the height restrictions. The cold wind doesn’t make it any better.

Well, anyways he’s the reason for this recipe today. I know how cold it was for him and I wanted to make something hearty that would warm him up from the inside out! This is the perfect classic soup for a cold winter day or night like today. Just grab a big spoon and bowl and you can eat it up watching Netflix or whatever it is you watch with your family!

Start by chopping all your veggies. Set aside.

Next, toss your vegetables and minced garlic into a large pot.

Add the vegetable stock to your pot. 

Once you add in the vegetable stock, now you can add in the seasonings to give it the flavor it needs. Add the sea salt, onion powder, thyme, basil, oregano and nutritional yeast.

Mix well and bring the soup to a boil. Cover and reduce heat to just a simmer.  Let it simmer about 25 minutes.

In in the meantime, add water to a small pot and bring the water to a boil. Add in the rotini pasta,  cook the rotini until al dente about 2 minutes shy of what is stated in the instructions on the box. Just about 9 minutes maybe less depending on type of pasta.

Transfer the cooked pasta into the large pot. Stir to combine and continue to heat the soup an additional 10-15 minutes.

Serve immediately and enjoy!

Print Recipe

Vegan No Chicken Noodle Soup

The perfect vegan comfort food for that cold winter night! A sure family favorite!

Course

Soup or Salad

Prep Time

20 minutes

Cook Time

40 minutes

Servings

Ingredients

• 1½ cups Carrots chopped
• 1½ Celery chopped
• 1 cup Yellow Onion chopped
• 1 cup Mushrooms sliced
• 2 tablespoons Garlic minced
• 4 small Potatoes chopped
• 7 cups Vegetable Stock
• 3 tablespoons Nutritional Yeast
• 2½ teaspoons Onion Powder
• 2½ teaspoons Sea Salt
• 2 teaspoons Dried Thyme
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 2 cups Rotini Noodles

Course Soup or Salad Prep Time 20 minutes Cook Time 40 minutes Servings Ingredients 1½ cups Carrots chopped 1½ Celery chopped 1 cup Yellow Onion chopped 1 cup Mushrooms sliced 2 tablespoons Garlic minced 4 small Potatoes chopped 7 cups Vegetable Stock 3 tablespoons Nutritional Yeast 2½ teaspoons Onion Powder 2½ teaspoons Sea Salt 2 teaspoons Dried Thyme 1 teaspoon Dried Oregano 1 teaspoon Dried Basil 2 cups Rotini Noodles

Instructions

1. Start by chopping all your veggies. Set aside. Next, toss your vegetables and minced garlic into a large pot. Add in the vegetable stock.
2. Once you add in the vegetable stock, now you can add in the seasonings to give it the flavor it needs. Add the sea salt, onion powder, thyme, basil, oregano and nutritional yeast.
3. Mix well and bring the soup to a boil. Cover and reduce heat to just a simmer. Let it simmer about 25 minutes.
4. In in the meantime, add water to a small pot and bring the water to a boil. Add in the rotini pasta, cook the rotini until al dente about 2 minutes shy of what is stated in the instructions on the box. Just about 9 minutes maybe less depending on type of pasta.
5. Transfer the cooked pasta into the large pot. Stir to combine and continue to heat the soup an additional 10-15 minutes. Serve immediately and enjoy!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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