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Vegan Chicken Noodle Soup


This soup has a delicious Sicilian flair. I used my homemade Stewed Chicken Seitan in this recipe, but any chicken-flavored seitan will work nicely. This makes a low calorie meal. Each cup of this soup is only about 204 calories!

Makes about 8 cups.


  • 1 Tbsp olive oil
  • 1 c red onion, chopped
  • 1 c red or orange bell pepper, chopped
  • 1 c zucchini, chopped
  • 1 c carrot, peeled, finely chopped
  • 1/2 c celery, chopped
  • 2 cloves garlic, minced
  • 5 c water
  • 1/2 c tomato sauce
  • 1 Tbsp chicken-style broth mix
  • 2 c chicken-style seitan, diced
  • 1 c garbanzo beans, drained
  • 4 oz spaghetti noodles, broken in 1-2 inch lengths
  • 1/4 tsp salt, or to taste
  • 1/8 tsp pepper


  1. In a large heavy pot over medium low, warm the olive oil.
  2. Add onion, bell pepper, zucchini, carrot, and celery. Saute 5 minutes.
  3. Add garlic and saute another minute.
  4. Pour in the water and tomato sauce. Add seitan and garbanzo beans. Raise heat to medium high and bring to simmering.
  5. Stir in the spaghetti noodles and cook 10 minutes or until tender, stirring occasionally to prevent the pasta from sticking.
  6. Add salt if needed and pepper. Serve hot or warm.

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