Name: Cheater Chickenless Noodle Soup (Vegan)
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 tbsp vegetable oil; 2 cans Amy's No Chicken Noodle Soup; 1 medium onion, diced; 2 tbsp minced garlic; 4 carrots, sliced; 3 celery stalks, sliced; up to 7 cups water; 1 can cannelloni beans, undrained; ¼ cup nutritional yeast; 1 package noodles of your choice (eggless dumpling noodles, orzo, and ditalini work well); 1 tbsp black pepper; 1 tbsp garlic salt; 1 tbsp oregano (measurement is for dried, but fresh is phenomenal in this soup; adjust to taste); 1 ½ tbsp thyme (measurement is for dried, but fresh is phenomenal in this soup; adjust to taste); 1 tsp cayenne pepper; 2 tbsp vegan butter; 1 lb frozen mixed vegetables or frozen peas* (See note below); Salt to taste; Diced mushrooms (shitakes are especially good); diced potatoes; green beans; diced root vegetables (parsnips, turnips, rutabagas, etc.)

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This vegan Cheater Chickenless Noodle Soup is an excellent comfort food and easy weeknight dinner that kids love. It’s “Cheater” because it uses canned soup instead of broth.

Amy’s No Chicken Noodle Soup is vegan and nails the chicken noodle soup flavor, but just isn’t hearty enough for me. Actually, I rarely eat a canned soup without at least adding a bunch of frozen veggies to it. The Amy’s soup can be a little hard to find at some grocery stores, but it’s easy to pick up on Amazon either by the can:

Or a case of 12:

Preparation Tip: Fast and Easy Slicing

If you cook with a lot of vegetables, a mandoline vegetable slicer is an amazing tool you will use ALL. THE. TIME. With mine, I was able to slice all the veggies for the soup in about 4 minutes.

Do you have a favorite “Cheater” recipe?

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Cheater Chickenless Noodle Soup (Vegan)

This vegan Cheater Chickenless Noodle Soup is a quick and easy weeknight comfort food that is "Cheater" because it uses some ready-made grocery store ingredients.

Prep Time15 mins

Cook Time15 mins

Course: Main Course

Cuisine: American

Keyword: cheater, comfort food, soup, Vegan, vegetarian

Ingredients

2 tbsp vegetable oil
2 cans Amy's No Chicken Noodle Soup
1 medium onion, diced
2 tbsp minced garlic
4 carrots, sliced
3 celery stalks, sliced
up to 7 cups water
1 can cannelloni beans, undrained
¼ cup nutritional yeast
1 package noodles of your choice eggless dumpling noodles, orzo, and ditalini work well
1 tbsp black pepper
1 tbsp garlic salt
1 tbsp oregano measurement is for dried, but fresh is phenomenal in this soup; adjust to taste
1 ½ tbsp thyme measurement is for dried, but fresh is phenomenal in this soup; adjust to taste
1 tsp cayenne pepper
2 tbsp vegan butter
1 lb frozen mixed vegetables or frozen peas* See note below
Salt to taste

Optional Add-ins:

Diced mushrooms shitakes are especially good
diced potatoes
green beans
diced root vegetables parsnips, turnips, rutabagas, etc.

Instructions

Heat oil in a soup pot on Med-High heat.
Add the onions, garlic, carrots, and celery.
Sauté until the onions are translucent.
Add 2 cups of water and the pepper, garlic salt, oregano, thyme, and cayenne.
Bring to a boil.
Add the 2 cans of Amy's Soup, the cannelloni beans, and nutritional yeast.
Add 2 to 5 cups of water based on your broth preferences. I typically use the soup cans to rinse out anything that gets left in them.
Add the noodles and butter and bring to a boil.
Boil until the noodles are soft, add the frozen vegetables.
When the soup returns to a boil, it's ready to serve!

Notes

*Frozen Veggies Mom Hack: I seriously felt like a genius when I thought of this. If you are going to need to cool this soup off quickly (say, for instance to children who are starving to *death* and cannot possibly wait 3 minutes for it to cool down), hold back some of the frozen vegetables and add them when you serve the soup. So much better than adding an ice cube because it doesn’t water down the soup! Bonus: If you let the kids add the veggies themselves, they’ll often take even more than you would have given them. BAM. #momgenuity