Vegan chicken noodle soup brings all the nostalgic comfort of traditional chicken soup without any animal products. There’s something magical about that first spoonful of warm, savory broth filled with tender vegetables and hearty noodles. As someone who transitioned to plant-based eating years ago, I wondered if I’d ever enjoy that same soul-warming feeling again. Good news: this chickenless noodle soup delivers all that cozy goodness with plant-powered ingredients. Whether you’re fighting a cold or just craving comfort food, this recipe will become your new go-to.
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Why You’ll Love This Vegan Chicken Noodle Soup Recipe
This plant-based chicken noodle soup isn’t just a substitute—it’s a star in its own right. Here’s why you’ll want to add it to your regular rotation:
- Ready in just 30 minutes – perfect for busy weeknights when you need comfort food fast
- Protein-packed – contains 15g of plant protein per serving thanks to clever ingredient choices
- Budget-friendly – uses simple vegetables and pantry staples that won’t break the bank
- Meal-prep champion – actually tastes better the next day as flavors deepen
- Customizable – easily adapts to whatever vegetables you have on hand
Vegan Chicken Noodle Soup Ingredients List
Here’s everything you’ll need to create this comforting dairy-free chicken noodle soup:
- 2 Tbsp olive oil (or any neutral cooking oil)
- 1 large yellow onion, diced (about 1 cup)
- 3 medium carrots, sliced into coins (about 1 cup)
- 3 celery stalks, sliced (about 1 cup)
- 4 garlic cloves, minced (or 1 Tbsp jarred minced garlic)
- 8 cups vegetable broth (low sodium preferred)
- 2 cups plant-based chicken substitute (like soy curls, chickpeas, or chopped seitan)
- 2 bay leaves
- 1 tsp dried thyme (or 1 Tbsp fresh)
- 1 tsp dried rosemary (or 1 Tbsp fresh, chopped)
- ¼ tsp turmeric (for color and anti-inflammatory benefits)
- 8 oz pasta (rotini, fusilli, or classic egg-free egg noodles)
- 2 Tbsp nutritional yeast (adds savory depth)
- 1 Tbsp fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
How to Make Vegan Chicken Noodle Soup
Step 1: Build Your Flavor Base
Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery (the classic “mirepoix”) and sauté for 5-7 minutes until onions become translucent and vegetables begin to soften. Add minced garlic and cook for another 30 seconds until fragrant. This aromatic base is the foundation of your soup’s flavor!
Step 2: Add Broth and Seasonings
Pour in the vegetable broth and add bay leaves, thyme, rosemary, and turmeric. Bring to a gentle boil, then reduce heat to maintain a simmer. Add your plant-based chicken substitute and stir to combine. Let simmer for 10 minutes to allow the flavors to meld together. The broth should start to take on a beautiful golden color from the turmeric.
Step 3: Cook the Pasta
Add your pasta of choice to the simmering soup. Cook according to package directions, usually about 8-10 minutes until al dente. Tip: If you’re planning on having leftovers, consider cooking the pasta separately and adding it to individual servings to prevent it from absorbing too much broth during storage.
Step 4: Final Flavor Boost
Once pasta is cooked, stir in nutritional yeast and fresh lemon juice. These ingredients add depth and brightness that makes this vegan chicken soup truly special. Remove bay leaves, then taste and adjust seasonings with salt and pepper. Stir in fresh parsley just before serving for a pop of color and fresh flavor.
Pro Tips & Easy Variations
- Instant Pot shortcut: Use the sauté function for vegetables, then pressure cook for 5 minutes with a quick release. Add pasta afterward using sauté function.
- Extra-rich broth: Add 1-2 Tbsp white miso paste for incredible umami depth.
- Gluten-free option: Use rice noodles, gluten-free pasta, or substitute with cooked quinoa.
- Vegetable variations: Add frozen peas, corn, or green beans in the last 5 minutes of cooking.
- Protein boost: Stir in a can of drained white beans for extra protein and creaminess.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for subtle heat.
How to Serve and Enjoy
- Classic comfort: Serve in deep bowls with crusty bread for dipping.
- Complete meal: Pair with a simple green salad dressed with lemon vinaigrette.
- Garnish options: Top with extra fresh herbs, a sprinkle of nutritional yeast, or a drizzle of good olive oil.
- Thermos-ready: Perfect for lunch boxes or thermoses – stays warm for hours!
- Entertaining idea: Set up a “soup bar” with various toppings like croutons, fresh herbs, and lemon wedges.
Common Mistakes to Avoid
- Rushing the base: Don’t skip proper sautéing of vegetables – those 5-7 minutes develop essential flavor compounds. Take your time here!
- Overcooking pasta: Test frequently as it cooks in the soup – it will continue absorbing liquid even after cooking stops.
- Under-seasoning: Vegetable broth sometimes needs more help than chicken broth. Don’t be afraid to add more herbs or salt to taste.
- Skipping acid: The lemon juice isn’t optional! That touch of acidity balances flavors and makes everything taste more vibrant.
Storing for Later & Meal Prep
- Refrigeration: Store cooled soup in airtight containers for up to 5 days. The flavor actually improves after a day!
- Freezing: Freeze in individual portions for up to 3 months. For best results, freeze without pasta and add fresh pasta when reheating.
- Reheating: Warm on stovetop over medium-low heat until just simmering. Add a splash of broth if needed to thin.
- Meal prep tip: Prepare soup through Step 2, refrigerate, then finish with pasta when ready to serve for a 10-minute meal.
Let’s Make This Recipe!
This vegan chicken noodle soup recipe delivers all the comfort and nostalgia of the traditional version without any animal products. It’s the perfect warming meal for chilly evenings, sick days, or anytime you need a bowl of comfort. The best part? It’s so flavorful that even non-vegans will be asking for seconds! I’d love to hear how your plant-based chicken noodle soup turns out – share your results or questions in the comments below!
More Such Recipes
- Vegetable barley soup recipe
- Cabbage soup recipe for weight-loss
- Vegan tomato soup recipe
- Vegan mushroom soup
- Vegan pea soup recipe
Frequently Asked Questions
What’s the best vegan chicken substitute to use in this soup?
Soy curls work wonderfully as they absorb flavor and have a chicken-like texture. Other great options include chickpeas, seitan, or commercial plant-based chicken alternatives like Gardein or Beyond Meat strips. For a whole-food option, try young jackfruit torn into pieces.
Can I make this chickenless noodle soup in a slow cooker?
Absolutely! Sauté the vegetables as directed, then transfer everything except pasta, nutritional yeast, lemon juice, and parsley to a slow cooker. Cook on low for 4-6 hours, then add pasta during the last 30 minutes. Stir in remaining ingredients before serving.
Is there a way to make this soup oil-free?
Yes! Instead of oil, use 2-3 tablespoons of vegetable broth to sauté your vegetables. You may need to add more broth as they cook to prevent sticking. This makes for an ultra-healthy, whole-food plant-based chicken noodle soup.
What makes this soup taste like traditional chicken noodle soup?
The combination of classic herbs (thyme, rosemary), savory nutritional yeast, and the traditional mirepoix vegetables creates the familiar flavor profile. The turmeric adds the golden color we associate with chicken broth, while the plant-based chicken substitute provides the hearty texture.
Can I double this recipe for a crowd?
Definitely! This recipe doubles beautifully for larger gatherings or extra leftovers. Just make sure your pot is large enough to accommodate the increased volume, and you might need to add a few extra minutes to the cooking time.
Vegan Chicken Noodle Soup
Equipment
- Large pot
- wooden spoon
- ladle
- knife and cutting board
Ingredients
- 2 tbsp olive oil (or neutral oil)
- 1 large yellow onion, diced (about 1 cup)
- 3 medium carrots, sliced into coins (about 1 cup)
- 3 stalks celery, sliced (about 1 cup)
- 4 cloves garlic, minced (or 1 tbsp jarred)
- 8 cups vegetable broth (low sodium)
- 2 cups plant-based chicken substitute (soy curls, chickpeas, or seitan)
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1/4 tsp turmeric
- 8 oz pasta (rotini, fusilli, or egg-free noodles)
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
- salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened, then stir in garlic for 30 seconds until fragrant.
- Pour in vegetable broth and add bay leaves, thyme, rosemary, turmeric, and the plant-based chicken substitute. Bring to a gentle boil, then reduce to simmer for 10 minutes.
- Add pasta and cook according to package directions, about 8–10 minutes, until al dente.
- Stir in nutritional yeast and lemon juice. Remove bay leaves, season with salt and pepper, and add fresh parsley before serving.
