The dreaded flu season is upon us right now! Fight back and boost your immune system with a classic, created by Dawn Hutchins of Florida Coastal Cooking & Wellness. This noodle soup has all the flavors you grew up with but with a plant-based spin, and even more healthy for you.

Comforting ‘Chicken’ Noodle Soup [Vegan]

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  • 8 cups low-sodium vegetable stock
  • 1/2 sweet onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1 potato, chopped
  • 1 tablespoon coconut aminos (liquid aminos, wheat-free tamari or gluten-free soy sauce will also work here)
  • 1 teaspoon poultry seasoning (or 1/2 teaspoon dried sage and 1/2 teaspoon dried thyme)
  • Salt and pepper, to taste
  • 1 package rice or quinoa spaghetti or fettuccine, broken in half
  • 1 cup cooked chickpeas (optional)


  1. Heat 2 tablespoons vegetable stock over medium-high heat, add the onion, garlic, carrots, celery, and potato, cook for five minutes.
  2. Add the remaining stock, coconut aminos, dried herbs, salt, and pepper; cook until potatoes are soft, about 10-15 minutes.
  3. Add the rice or quinoa noodles and cook until just soft, about 7-10 minutes, stir in cooked chickpeas during last 5 minutes of cook time, if using.


Adding a heaping teaspoon or two of turmeric will help add to the healing power!

Nutritional Information

Per Serving: Calories: 158| Carbs: 33g | Fat: 1g | Protein: 3g | Sodium: 219mg | Sugar: 4g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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