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Faux-kin Noodle Soup (Vegan Chicken Noodle Soup)

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"This warm vegan noodle soup is just thing when you're feeling under the weather and want some soup like mom used to make, only vegan style."
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55 m servings 466 cals
Original recipe yields 6 servings


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  • Prep

  • Cook

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  1. Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
  2. Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
  3. Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
  4. Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.


  • Cook's Notes:
  • For a thicker soup, add in 2 tablespoons cornstarch dissolved in a cup of warm water.
  • Use any egg-free pasta you like.

Nutrition Facts

Per Serving: 466 calories; 1.9 g fat; 78.7 g carbohydrates; 33.1 g protein; 0 mg cholesterol; 775 mg sodium. Full nutrition

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