One pot vegan dinner recipe
Quick vegan chicken noodle soup recipe. Whip this up in about 15 minutes. Perfect, easy, one pot weeknight dinner recipe. Comforting and quick vegan and vegetarian chicken noodle soup.
Need a quick weeknight dinner recipe? Well, here you go! Have dinner on the table in under 20 minutes.
Not only is this vegan chicken noodle soup recipe quick and easy, it’s comforting and delicious as fuck! And it’s a one pan meal, so you don’t have to clean a bunch of shit up.
I am an instant pot fiend now. I can’t believe how quickly they cook up veggie based recipes. Another perk of being vegan! It takes a lot less time to cook veggies and beans than it does animal flesh.
Ingredients
This soup is full of delicious veggies and herbs.
- Vegan chicken: I used Gardein breaded chicken strips. But feel free to use whatever you can find.
- Carrots
- Onions
- Garlic
- Celery
- Potato – I love adding potato to make this a bit more filling and satiating.
- Linguine pasta: You can also use rotini, or angel hair pasta. Most pastas are vegan, just read the ingredients.
- Vegetable bouillon: I use a vegan chicken flavored one from Edward & Sons
- Dried herbs: I love the mix of sage, thyme and parsley. Herbs are very important in this soup and give it an amazing smell and flavor.
- Soy sauce: This gives the soup an amazing savory and salty flavor.
How to make vegan chicken noodle soup
Choose a delicious vegan chicken. I used Gardein chicken strips, but feel free to use whatever you can find. You can usually find vegan chicken in the freezer isle of your grocery store.
Make sure you heat up the oil before adding in the vegan chicken to the instant pot.
Sauté the plant based chicken for 3-4 minutes until it’s lightly browned. Make sure to add a teaspoon of soy sauce to this as well. It will infuse a savory depth of flavor into the chicken.
Soy sauce is my secret ingredient for making vegan soups and veggie based dishes taste more savory.
Next, caramelize the onions. This is really important! This will add a bunch of flavor to the base of this soup
Add the diced veggies next and add another teaspoon of soy sauce. Sauté the veggies until you start to see some caramelization at the bottom of the instant pot.
I love using linguine noodles in this vegan chicken noodle soup. They’re not a thick and hard to eat with a spoon as fettuccini. Make sure to break the noodles up into thirds to make them easier to eat.
Once you get everything in the instant pot, you only need to cook this on high pressure for 3 minutes. YES, three minutes!
Quick release that bad boy and you’ve got dinner on the table in less that 20 minutes.
Storing tips
This will last in your fridge for about 5 days. You can also make a big batch and freeze this soup. Just thaw it out in the fridge and then warm it up on the stove.
Great to meal prep a big batch and have some soup on hand in the freezer.
FAQ
What if I can’t find vegan chicken?
If you can’t find any plant based chicken in your grocery store, feel free to use chickpeas instead. I’ve done this before and it tasted amazing.
What pasta should I use?
In this recipe, I used linguine noodles. Feel free to also use angel hair pasta, or rotini noodles. Rotini noodles are nice because they fit on your spoon easier.
Is pasta vegan?
Most pre-made, dry pasta at the grocery store are vegan. Just read the ingredients. The more expensive, and fancy noodles sometimes contain eggs. But most of the boxed pasta don’t have eggs in them.
More delicious recipes to try next
- Instant pot red lentil soup
- White bean and kale soup
- Creamy vegan black bean soup
- Instant pot vegan chili
- Vegan chicken
- Homemade vegan pasta
- Vegan chicken salad
📖 Recipe
Vegan chicken noodle soup
Equipment
- Pressure cooker
- Large soup pot
Ingredients
- 1 tablespoon oil
- 1 medium onion (diced )
- 8 vegan chicken strips (I used Gardein, but use whatever vegan chicken you can find)
- 2 teaspoon soy sauce
- 6 cloves of garlic (minced)
- 2 celery stalks (diced)
- 2 carrots (diced)
- 1 medium potato (peeled and diced)
- 6 cups of water
- 1 chicken flavored vegan bouillon (or 2 teaspoons of bouillon paste)
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ box linguine noodles (break the noodles into thirds so they're smaller)
Instructions
Instant pot directions
- Prepare all your veggies, dice your onions, carrots, potato and mince your garlic
- Set Instant pot to sauté for 8 minutes. Pour 1 tablespoon of oil into instant pot and wait for the oil to heat up. Add your vegan chicken strips and soy sauce and stir. Sauté the chicken strips for 3 minutes or until lightly browned. Cut up the chicken strips into bite-sized pieces, in the instant pot, with the end of your stirring spoon.1 tablespoon oil, 8 vegan chicken strips, 2 teaspoon soy sauce
- Add the diced onions and sauté until onions are lightly caramelized (another 3 minutes. Add the rest of your diced veggies: carrots, celery and potatoes. Add the water, veggie bouillon cube, garlic, ½ teaspoon of salt, and dried herbs.1 medium onion, 2 celery stalks, 2 carrots, 1 medium potato, 6 cups of water, 1 chicken flavored vegan bouillon, ½ teaspoon salt, 1 teaspoon pepper, 1 teaspoon dried parsley, 1 teaspoon dried thyme, ½ teaspoon dried sage, 6 cloves of garlic
- Grab a small handful of linguine noodles and break them into thirds, so that the noodles are smaller. Add them to the pot and stir.¼ box linguine noodles
- Cancel saute mode and add the lid. Set the pressure nob to seal. Pressure cook on high for three minutes. Quick release after the three minutes are up
- Add more salt or pepper if needed and ENJOY!
Stove top directions
- Prepare all your veggies, dice your onions, carrots, potato and mince your garlic
- In a large soup pot, pour 1 tablespoon of oil and set to medium heat. Let the oil heat up for one minute. Add your vegan chicken strips and soy sauce and sauté the chicken strips for 3 minutes or until lightly browned. Cut up the chicken strips into bite-sized pieces, in the instant pot, with the end of your stirring spoon.1 tablespoon oil, 8 vegan chicken strips, 2 teaspoon soy sauce
- Add the diced onions and sauté until onions are lightly caramelized (another 3 minutes.1 medium onion
- Add the rest of your diced veggies: carrots, celery and potatoes. Add the water, veggie bouillon cube, garlic, ½ teaspoon of salt, and dried herbs.6 cloves of garlic, 2 celery stalks, 2 carrots, 1 medium potato, 6 cups of water, 1 chicken flavored vegan bouillon, ½ teaspoon salt, 1 teaspoon dried thyme, ½ teaspoon dried sage, 1 teaspoon dried parsley
- Cover the pot with a lid and bring to a boil. Immediately turn heat to medium low to get a nice, steady simmer. Simmer for 5 minutes.
- Grab a small handful of linguine noodles and break them into thirds, so that the noodles are smaller. Add them to the pot and stir. Simmer for 10 minutes, or until the veggies are tender and noodles are cooked.¼ box linguine noodles
- Let cool for 10 minutes and taste. Adjust seasonings if needed.
Video
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Sarah
Excellent! Easy! Fast! My omni sweetie said it was "take-out hamburger and fries" kind of good.
Maria Fournier
Hell yes! I’m so glad you liked it!
Jill Miller
Do you have any nutrition info for your recipes?