Chicken Flavoured Noodle Soup

When I'm sick, all I really want to do is eat toast with peanut butter and wash it down with some chocolate milk. When I'm done feeling sorry for myself, I decide that I should probably have something that will actually help me get better. My Chicken Flavoured Noodle Soup is warming and wholesome and the perfect companion for a sick vegan, but it also makes a delicious healthy dinner. You can experiment with your own spices and vegetables, just make sure to use a killer vegan chicken stock.


  • 1 tbs olive oil
  • 2 carrots, peeled and chopped into small pieces
  • 1 swede, peeled and chopped into small pieces
  • 1 parsnip, peeled and chopped into small pieces
  • 1 potato, peeled and chopped into small pieces
  • 1 tbs vegan butter
  • 1 brown onion, sliced into small pieces
  • 3 cloves garlic, minced
  • 1 leek, sliced
  • 1 1/2 tsp dried thyme
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • 2 vegan stock cubes disolved into 6 cups of boiling water
  • 2 cups short cut angel hair pasta


  • Preheat oven to approximately 185 degrees Celsius and line a large baking tray with baking paper.
  • Place olive oil and carrots, swede, parsnip and potato into baking tray and toss to combine. Season if desired.
  • Bake in oven for approximately 25 minutes or until browned.
  • Remove from oven and set aside.
  • In a large pot, heat butter, onion, galric, leek, thyme, basil and seasoning. Cook, stirring regularly, until mixture is soft and starting to brown.
  • Add stock mixture, pasta, and vegetables and heat for approximately 5 minutes on high.
  • Serve hot.

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