Chickenless Noodle Soup

Vegan version of the all time comfort food, which tastes even better without the chicken.



6 cups best quality vegetable stock, homemade if possible (recipe HERE)

4 sticks of celery, large dice

4 carrots, peeled and cut into a large dice

2 garlic cloves, minced

2, 15 oz can garbanzo beans (chickpeas), drained and rinsed

1 bay leaf

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons Bragg’s Liquid Aminos (delicious but optional)

1/4 teaspoon ground turmeric

1/4 teaspoon ground cumin

1 sprig fresh rosemary

1 box baby spinach – about 5 oz

1 cup frozen peas

Juice of a lemon

1 cup Eggless Noodles or twirly whirly pasta if you prefer

1 tablespoon finely chopped fresh parsley


Bring a pan of water to the boil for the eggless noodles or pasta. Cook according to the package directions. I like to cook them separately from the soup and add them at the end, this way they don’t get over cooked and mushy.

In another pan heat the vegetable stock, add the celery, carrots, garlic, garbanzo beans, bay leaf, salt, pepper, Bragg’s Liquid Aminos (if using), turmeric, cumin and rosemary. Bring to a boil, turn down to a simmer and partially cover the pot.

Allow to simmer away until the vegetables are just tender. Remove from heat. Discard the rosemary. Add the spinach and peas which will cook in the heat of the soup.

Add the juice of a lemon to the soup, stir well and then add the noodles/pasta, stir to combine. Ladle into bowls and garnish with a little finely chopped parsley.

Savor and enjoy.