I absolutely love how warm and comforting this Vegan Chicken Noodle Soup Recipe turns out every single time. It’s that kind of meal that feels like a hug in a bowl—perfect for chilly days or whenever you’re craving something hearty but still light. The vegan “chicken” and rich broth shine here, giving the soup a satisfying depth that even meat eaters have complimented me on.
When I first tried this Vegan Chicken Noodle Soup Recipe, I was amazed at how easy it was to make yet so flavorful. You’ll find that it comes together quickly, making it a great weeknight dinner or a soothing option when you’re feeling under the weather. Plus, it’s super versatile, so you can tweak it to your liking without losing any of its cozy goodness.
Why You’ll Love This Recipe
- Rich, authentic flavor: The vegan “chicken” and herbs create a soup that tastes like the classic comfort food you love.
- Easy and quick to make: You’ll have dinner on the table in about 30 minutes with minimal prep.
- Customizable and versatile: Switch up the herbs or pasta for your personal touch or dietary needs.
- Perfect for any season: Enjoy it as a cozy meal in winter or a light supper when you want something nourishing.
Ingredients You’ll Need
The ingredients in this Vegan Chicken Noodle Soup Recipe come together to build layers of flavor—the veggies add sweetness and body, while the broth and herbs round everything out. I always suggest grabbing a good quality vegan “chicken” and broth, as they really make the soup sing.
- Olive oil: Use a good extra virgin olive oil to sauté the veggies and bring richness.
- Onion: One large onion gives the base a mellow sweetness.
- Garlic: Four cloves ensure a fragrant and savory depth.
- Celery: Adds crunch and that classic soup aroma.
- Carrots: Peel and slice for natural sweetness and color.
- Vegan “chicken” broth or vegetable broth: I personally love the Better Than Bouillon No Chicken Base to boost flavor, but any good-quality broth works.
- Vegan “chicken” pieces: I use Tofurky’s Plant Based Chik’n for its texture, but feel free to swap in seitan or chickpeas.
- Dried basil and thyme: Herbs that bring that comforting, classic flavor profile everyone expects.
- Small shaped pasta: I adore fun shapes like gigli, but any small pasta—egg-free or gluten-free—works perfectly.
- Salt and pepper: To taste, always adjust at the end based on your broth’s saltiness.
- Fresh parsley: Adds a bright, fresh finish when sprinkled on top.
- Crackers or French bread: For dipping—and trust me, you’ll want to soak up all that delicious broth.
Variations
I like to switch things up with this Vegan Chicken Noodle Soup Recipe depending on what’s in my fridge or my mood—it’s super easy to customize, and you can make it your own without any fuss.
- Swap the vegan chicken: I once made this with chickpeas instead, and it was still delicious and great for a protein boost.
- Change the pasta: Try gluten-free noodles or even spiralized veggies for a lighter take.
- Add more veggies: Feel free to toss in mushrooms, peas, or kale for added nutrients and color.
- Make it spicy: A pinch of red pepper flakes or a dash of hot sauce livens things up if you’re feeling adventurous.
How to Make Vegan Chicken Noodle Soup Recipe
Step 1: Sauté your aromatics to build flavor
Start by heating the olive oil in a large pot over medium-high heat. Add the chopped onion, minced garlic, and sliced celery. Sauté these together for about 5 minutes, until your onions look translucent and everything smells wonderfully fragrant. This step is crucial because it draws out the sweetness of the veggies and forms the flavor base for your soup. Don’t rush it—low and slow helps deepen the taste.
Step 2: Add carrots, broth, vegan chicken, and herbs
Once the aromatics are ready, toss in the sliced carrots along with your vegan “chicken” broth (or vegetable broth) and chopped vegan “chicken” pieces. Sprinkle in the dried basil and thyme. Bring everything to a boil, then reduce the heat to a simmer and let it bubble gently for 10 minutes. This allows the flavors to meld beautifully and the carrots to soften just right.
Step 3: Cook pasta separately and finish soup
While your soup simmers, cook the pasta in a separate pot according to the package instructions—but here’s a trick I learned: cook the pasta one minute less than recommended. This prevents mushiness once you add it to the hot soup. Drain and set the pasta aside. Before serving, taste your soup and adjust the seasonings with salt or pepper if needed. Serve in bowls with the cooked noodles ladled on top, then finish off with fresh chopped parsley for that extra pop of brightness.
Pro Tips for Making Vegan Chicken Noodle Soup Recipe
- Separate pasta cooking: Always cook noodles separately so they don’t soak up the broth and turn mushy when stored.
- Herb timing: Add dried herbs early for fuller flavor, but save fresh herbs like parsley to sprinkle at the end for brightness.
- Broth choice matters: I found that using a richer vegan “chicken” broth base takes this soup from good to unforgettable.
- Watch your simmer: Keep the heat low once boiling to avoid overcooking veggies or making the broth cloudy.
How to Serve Vegan Chicken Noodle Soup Recipe
Garnishes
I always love topping this soup with fresh chopped parsley because it adds a lovely pop of color and a fresh flavor that contrasts perfectly with the warm broth. Some people like a squeeze of lemon juice or a sprinkle of nutritional yeast, which also brighten things up if you want a little extra zing.
Side Dishes
My go-to sides with this soup are crusty French bread or crunchy crackers. They’re perfect for dipping and make the meal feel a bit more special without any extra work. When I’m feeling fancy, I serve it alongside a simple green salad for balance.
Creative Ways to Present
For a fun twist during get-togethers, I’ve served this Vegan Chicken Noodle Soup Recipe in mini bread bowls—yes, vegan-friendly ones! It turns an everyday meal into something memorable. You can also garnish with colorful veggie ribbons or microgreens to impress guests and make the bowls instagram-worthy.
Make Ahead and Storage
Storing Leftovers
I store the soup in an airtight container in my fridge and keep the cooked noodles separate in another container. This little trick keeps the noodles from soaking up the broth and becoming mushy overnight. The soup stays fresh for about 3-4 days, which is perfect for quick lunches or dinners.
Freezing
I’ve frozen this soup (without the noodles) several times and it freezes beautifully. Just let it cool completely before transferring to a freezer-safe container. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently on the stove before adding freshly cooked noodles. This makes it a great recipe for batch cooking.
Reheating
To reheat leftovers, I pour the soup into a pot over medium heat and warm it slowly. I add the fresh noodles just before serving to keep them from falling apart. Sometimes, I also add a splash of broth or water if the soup has thickened too much in the fridge.
FAQs
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Can I make this Vegan Chicken Noodle Soup Recipe gluten-free?
Absolutely! Just swap out the pasta for your favorite gluten-free noodles or use spiralized veggies like zucchini noodles. The broth and vegan chicken will still provide all the comforting flavor you want.
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What can I use instead of vegan chicken pieces?
If you don’t have vegan chicken on hand, cooked chickpeas or shredded jackfruit are great alternatives for texture and protein. Seitan is another option if you enjoy that texture but check if it fits your dietary preferences.
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How do I prevent noodles from getting mushy in leftover soup?
I learned this the hard way—always store the cooked noodles separately from the soup broth. Then just add noodles to your bowl when ready to serve or reheat, and you’ll keep that perfect al dente texture.
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Can I make this soup in an Instant Pot?
Yes! Use the sauté function for the aromatics, then add the rest and pressure cook on high for 5 minutes. Quick release pressure, add noodles separately, and you’re all set for a fast, hands-off meal.
Final Thoughts
This Vegan Chicken Noodle Soup Recipe holds a special place in my kitchen because it’s both nostalgic and nourishing—comfort food that’s compassionate and simple. I hope you give it a try and find it as comforting and reliable as I do on those cold evenings or when you just need a little reminder of home. Let me know how yours turns out—I’m sure you’ll be sharing this recipe with friends and family soon!
Print
Vegan Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
A warm and comforting Vegan Chicken Noodle Soup made with sautéed vegetables, hearty vegan chicken pieces, and small pasta shapes, simmered in a flavorful vegan broth. This healthy, plant-based twist on a classic soup is perfect for chilly days or when you need a nourishing meal that’s easy to prepare and full of rich, herb-infused flavor.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 stalks celery, sliced
- 3 medium carrots, peeled and sliced
Broth and Flavorings
- 8 cups vegan “chicken” broth or vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt + pepper, to taste
Vegan Protein and Pasta
- 2 cups vegan “chicken” pieces, chopped small* (such as Tofurky’s Plant Based Chik’n)
- 12 ounces small shaped pasta* (e.g., Trader Joe’s Gigli noodles or egg-free egg noodles)
For Serving
- fresh chopped parsley, for garnish
- crackers or French bread, for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion, minced garlic, and sliced celery. Sauté for about 5 minutes until the vegetables soften and the onions become translucent, releasing their fragrant aroma.
- Add Vegetables, Broth, and Herbs: Stir in the sliced carrots, vegan “chicken” broth or vegetable broth, chopped vegan chicken pieces, dried basil, and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer gently for 10 minutes to allow flavors to meld.
- Cook Pasta Separately: While the soup simmers, cook the small shaped pasta in a separate pot according to the package instructions, but reduce the cooking time by 1 minute to avoid overcooking. Drain and set aside.
- Adjust Seasonings: Taste the soup and season with salt and pepper as needed, adding more herbs if desired to boost flavor.
- Serve: Ladle the soup into bowls and add a handful of the cooked pasta. Garnish with fresh chopped parsley if you like. Serve with crackers or French bread on the side. When storing leftovers, keep the pasta separate to prevent it from becoming mushy and absorbing all the broth.
Notes
- Better Than Bouillon No Chicken Base is highly recommended for a rich broth, but plain vegetable broth works well too.
- For vegan chicken, Tofurky’s Plant Based Chik’n is preferred and found in the refrigerated section; however, other vegan chicken alternatives, frozen vegan meats, seitan pieces, or chickpeas can be used.
- Use any small shaped pasta you like; Trader Joe’s Gigli noodles or egg-free egg noodles are good choices. Whole grain or gluten-free pasta is also suitable.
- Instant Pot Adaptation: Use the sauté function to cook onion, garlic, and celery. Then add carrots, broth, vegan chicken, and herbs. Seal and cook on high pressure for 5 minutes. Release pressure carefully and serve with separately cooked noodles.
- Store soup in a covered container in the fridge for 3-4 days, with pasta stored separately to prevent sogginess.
- The soup freezes well without pasta. Cool completely, freeze in a freezer-safe container, and thaw in the fridge overnight before reheating and adding freshly cooked pasta.
Nutrition
- Serving Size: 1 cup (without pasta)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
