Vegetarian Chicken Noodle Soup

By Jess
12 Jan 2022

As soon as it gets cold I immediately crave soup and it has been exceptionally chilly here (a feels like temp of -12 yesterday). Something hot and brothy warms me right up. As vegetarians we’ve been trying to nail down a recipe that has the flavors of chicken soup, without the chicken. I found this broth at the market near us and it inspired the soup recipe I’m sharing today. If you can find it in the store or don’t mind buying it on Amazon (or Thrive market) I really think it makes a difference, it’s delicious. If you’re in the mood for a cozy meal or need to warm up after some cold outdoor adventures this soup is perfect! If you try it let me know. I can’t wait to hear what you think.

Vegetarian Chicken Noodle Soup

Ingredients

This recipe serves 2 people and we had leftovers for the next day.

  • 32 oz/1 Carton Ocean’s Halo No Chicken Broth (or any vegetable broth)
  • 1 sprig each of rosemary, sage and thyme-chopped (dried herbs work too just use a dash of each)
  • 3 large peeled and chopped carrots
  • 1 chopped stalk of celery (4-5 ribs)
  • 1/2 yellow onion chopped
  • 8 small potatoes quartered (we used butterball)
  • 1/2 tbsp tamari
  • 1 whole lemon
  • 3/4 package of macaroni noodles (we used Pastificio G. Di Martino Macaroni)
  • salt and pepper
  • avocado oil

Recipe

Lightly coat potatoes in avocado oil and season with salt and pepper. Roast in oven at 450 for 30 minutes. Toss once or twice during cooking.

Cook macaroni noodles according to directions in separate pot on stovetop. When done cooking stir and place in bowl to the side.

While potatoes and pasta are cooking add avocado oil (1 tbsp) to a stovetop pan (we use the Always Pan) on medium heat. Add onion, carrot and chopped herbs, season with salt and pepper and sauté for approximately 15 minutes (add celery towards the end and cook for a few additional minutes).

Add broth and tamari to pan with vegetables and simmer on medium for 5 minutes. Then add macaroni noodles and potatoes and simmer for another 5 minutes.

Squeeze juice of lemon into pan and stir.

We serve it with some toasty whole grain bread or crunchy croutons. Enjoy!

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7 Comments

  1. Katie Gill wrote:

    So excited for this recipe, I always love your vegetarian recipes and this one looks perfect for the freezing cold temps in RI this week!

    1.12.22 | Reply
    • Jess wrote:

      Yay! Thanks Katie, hope you enjoy it.

      1.12.22 | Reply
  2. Jessica Camerata wrote:

    Need to make more soups! I love a cozy soup in the winter. This looks so easy and delicious!

    xo Jessica
    an indigo day

    1.12.22 | Reply
    • Jess wrote:

      Right? Me too. It’s the little things, haha.

      1.12.22 | Reply
  3. Jennifer wrote:

    Yum!! Love the idea of roasting the potatoes first, before adding to the soup! I also love the Ocean’s Halo Pozole broth. We used it to make a vegetarian pozole last week. Filled it with sautéed onion, garlic, peppers. and shredded spinach. Added juice of 2 limes. Topped with cubed avocado, crunchy sautéed bits of tempeh and some cut up tortilla. Delicious!!

    1.12.22 | Reply
    • Jess wrote:

      It’s so good, makes the soup really hearty. I haven’t tried that pozole broth but I think I need to now! That sounds really good.

      1.12.22 | Reply
  4. Sarah wrote:

    Yum! I’m also a big fan of Better Than Bouillon’s No Chicken Base. I use it, with decent results, to make a vegetarian take on the Yemenite chicken soup my husband’s grandmother makes. I’ll have to check out this broth and give it a go.

    1.13.22 | Reply