Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter. For more from her, follow the McDougall Program on Instagram.see more from this author
The best soup! It is so flavorful and easy to make.
Didn’t you used to give a nutritional breakdown on your recipes? Why aren’t you doing that? It seems nobody especially likes to give the sodium count anymore.
Love this quick and easy soup recipe. It was delicious and did not lack flavor!
Thank you FOK!
This looks creamy in the pic. Is it? I’m not seeing any ingredients that would make it “thick” or “creamy”. Thank you.
Try scooping some of the soup into a separate bowl and then with an immersion blender, purée it and add back into the rest of the soup.
My mouth is watering just reading this recipe, so I intend to make some this week.
One question, for anyone who has already made this:
What is the equivalent of “3 cups of pasta” in packaged dry weight?
Nevermind. I calc’d it at roughly 13.5 oz dry. Ergo: use a 16 oz package of noodles.
Kitchen Bouquet gives a nice color
(using a VERY small amount) to broths and a nice flavor too.
This was quick and easy! You could easily prep the ingredients beforehand and have everything ready to throw in.
I doubled the recipe for my larger family and had plenty of leftovers.
Forks over knives is Whole food plant based and doesn’t use chicken.
There’s no chicken in it. Just says chicken flavored because of the spices used in it like chicken noodle soup
This is quick, easy and delicious! Part of our regular rotation. Yum! Thanks FOK!
This is my “go to”-Soup whenever I had a long working day and need something quick and comforting. Sometimes I add chickpeas or kindney beans.
This is the best soup I have ever had. I am not a fan of celery in soup so I double the carrots and sue brown Pad Thai Rice Noodles. Perfection!
This soup is absolutely delicious and is perfect for a cold winter day!!
This is the best! I will definitely make it again.
I love this easy, comfort food recipe!!
how much poultry seasoning would you use?
3/4 tsp worked well, I added with the other spices because I wanted it to have a strong herb flavor. Add it in, stir, taste, and add more if you’d like.
can this be cooked in instant pot? if so, how would you do it? Im new to my instant pot and anxious to try.
Is there a way to cook this in the instant pot?
Put all the ingredients in the pot except the noodles. I would guess set it to 4 minutes at high pressure and then quick release. Depends on how soft or al dente you like your veggies. I would cook the noodles separately so they don’t use up too much of the broth. Or you can add them with the other ingredients or afterward and set the pressure cooker to Saute. But watch them. You can also Google vegan noodle soup in pressure cooker for some other timings. Don’t know why this questions doesn’t get a response from the author. It is a common question on soups and stews. Also, Vegan Under Pressure by Jill Nussinow has lots of great recipes and timings for all kinds of foods. Check if your library has it. Hope this helps.
So comforting !!
Can this be cooked in a slow coo& for how long.
Does it have to be in a Dutch oven ?
I made mine in a pot and I substituted noodles with 3 cups elbow macaroni. I ended up having more noodle than liquid in the end but its still delicious.
You didn’t say what is marjoram and you didn’t say how many comes of water.
Marjoram is a mild oregano type herb
Hi Daniella, Marjoram is a spice that I can find in my local grocery store. I bet you can leave it out if you can’t find it and the soup would still be delicious. In the recipe it calls for 6 coups of vegetable stock. Thats where the water is, in the stock. I can find this is my local grocery store and cooks who are better than I am can make their own, home-made stock by cooking vegetables in water to give the water a good flavor.
Hubby was missing chicken noodle soup. This did the trick! Thanks!
I love this recipe. I make batches of it when I need comfort food or when I’m getting under the weather or just because it’s tasty.
I use bullion for my stock Greg! I find it tends not to have that orange coloring which is off putting to me. I use “vegan chicken” for the most part, there multiple companies that we like. Edward and Sons seems the most readily available in my super market and I like the flavor best but it’s cubes and can be spendy as much as I use. (Their beef one is the best for traditional beef dishes I feel like) There’s a powder one I use also, I’ve only found it on Amazon- Orrington Farms is the brand I use on that. They have two kinds- vegan and “normal” so make sure you get the vegan one!!! I find one tsp per cup is more then enough for the broth flavor (directions say two) This company have a pork one also that’s nice in bean soups- it’s pretty high in sodium tho so I only use it for special occasions myself. Hope that helps!!!
Is there a brand of vegetable stock that would allow this light colored soup? All I’ve found are orange in color. Or do people make their own stock?
I really want to try this.