Vegan Chik'n Noodle Soup
For those chilly spring days or cool fall nights when you want a big bowl of warmth and comfort. Here's a new twist on an old family favorite, Vegan Chik'n Noodle Soup.
Ingredients
- 1 tbsp olive oil extra virgin
- 1 tbsp butter vegan
- 2 onions diced
- 6 mushrooms sliced
- 4 carrots diced
- 4 stalks celery sliced
- 1 pkg faux chik'n diced
- 4 cloves garlic minced
- 2 tbsp italian seasoning
- 1 tbsp parsley
- 1/2 tbsp poultry seasoning
- 1/4 cup nutritional yeast
- 1 lemon juiced
- 8 cups vegetable broth
- 1 pkg vegan egg noodles cooked
- salt & pepper to taste
Instructions
- Turn instant pot on saute and put olive oil and butter in. Once melted at in the onions and mushrooms (opt). Cook till onions are translucent and mushrooms are soft. About 5 mins.
- Add in the celery, carrots, chik'n and garlic. Give a quick stir and let cook about 2 mins.
- To the pot add the seasonings, nutritional yeast, 1/2 the lemon juice and the broth. Season with salt and pepper.
- Turn off the saute feature. Put on lid and put the valve to the closed position. Set instant pot for manual and 8 mins.
- While the instant pot is building pressure, put on a pot of water to cook your noodles. Follow package directions. Noodles should be done around the same time as the instant pot.
- Once the instant pot is done do a quick release. Once the pin drops you can unlock the pot and dump in the noodles and the remaining lemon juice.
- Garnish with fresh parsley if you like and season with salt and pepper to taste.
Notes
For CROCKPOT: You can just dump everything in and cook on high for 3 to 4 hours. Noodles may come out overdone unless you cook them separately as I do.
For STOVETOP: Follow directions the same as above except once you add the broth bring to a boil and then turn down to a simmer for 25 to 30 mins. Add in the cooked noodles at the end. Or if you want to bring the mixture back to a boil the last 15 mins and cook the noodles in the broth. You may need a larger pot though as this makes quite a bit of soup.