If you have a soft spot for comforting bowls of soup but crave a plant-based twist, this Vegan Chicken Noodle Soup Recipe is about to become your new best friend. It’s everything you love about classic chicken noodle soup—satisfying, hearty, and brimming with fresh vegetables—but made entirely vegan without sacrificing any of that comfort or flavor. Whether you’re cozying up on a chilly evening or in need of a nourishing pick-me-up, this soup delivers rich broth, tender noodles, and savory vegan “chicken” in every spoonful. It’s a simple, soul-soothing meal that’s as easy to make as it is to enjoy.
Ingredients You’ll Need
The beauty of this Vegan Chicken Noodle Soup Recipe lies in its straightforward, wholesome ingredients. Each one plays a vital role, from creating the aromatic base to adding texture and subtle layers of flavor that make this soup so inviting.
- Olive oil: Adds a luscious richness and helps soften the vegetables evenly.
- Small onion, diced: Builds a savory foundation with natural sweetness as it sautés.
- Garlic cloves, minced: Provides aromatic depth and a gentle spicy warmth.
- Carrots, sliced: Offer a slight sweetness and vibrant color to brighten the bowl.
- Celery stalks, sliced: Bring a subtle crunch and fresh earthiness to the mix.
- Dried thyme: Infuses the broth with a delicate herbal note reminiscent of traditional poultry soup.
- Dried rosemary: Adds piney undertones that complement the thyme perfectly.
- Salt and black pepper: Essential seasoning to elevate every ingredient’s natural goodness.
- Vegetable broth: The flavorful, heartwarming base that holds everything together.
- Bay leaf: Contributes a subtle depth that enhances the soup’s complexity.
- Pasta (rotini or wide noodles): Provides chewiness and comfort, soaking up the savory broth.
- Shredded vegan chicken or chickpeas: The star protein that mimics the texture and boosts nutrition.
- Fresh parsley (optional): Adds a pop of brightness and freshness right before serving.
How to Make Vegan Chicken Noodle Soup Recipe
Step 1: Sauté the Base Vegetables
Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in the diced onion and cook for about 3 to 4 minutes until it softens and turns translucent. This awakening of onions sets a savory tone that’s absolutely essential. Then add the minced garlic along with the sliced carrots and celery. Let everything cook together for another 5 minutes, stirring regularly to meld those fragrant flavors and soften the veggies into a tender, soul-satisfying base.
Step 2: Build a Flavorful Broth
Next, sprinkle in the dried thyme, rosemary, salt, and pepper to infuse the vegetables with garden-fresh herbal notes. Pour in the vegetable broth and toss in the bay leaf. Bring the entire pot to a rolling boil, then reduce the heat to a gentle simmer. This slow simmer allows the flavors to meld beautifully and creates that deeply savory, aromatic broth that is the hallmark of a great noodle soup.
Step 3: Cook the Noodles and Add Vegan “Chicken”
Once the broth is simmering, add your choice of pasta to the pot. Follow the package instructions carefully for cooking time, aiming for tender but not mushy noodles. During the last five minutes of cooking, gently fold in the shredded vegan chicken or chickpeas. This warm addition ensures the protein soaks up the broth’s flavors and takes on a wonderful, hearty texture that makes this soup feel truly nourishing and filling.
Step 4: Final Touches and Serve
After the noodles are perfectly cooked, scoop out the bay leaf and give the soup a taste test to adjust seasonings with extra salt or pepper if needed. Stir in the fresh parsley for a final burst of green freshness that brightens the whole dish. Now you’re ready to ladle this comforting Vegan Chicken Noodle Soup Recipe into bowls and dig in while it’s steamy and fresh.
How to Serve Vegan Chicken Noodle Soup Recipe
Garnishes
A swirl of extra virgin olive oil or a sprinkle of crushed red pepper flakes can add wonderful richness or a touch of heat, depending on your mood. A few fresh parsley leaves or chopped chives sprinkled on top not only enhance the flavor but also make the soup look stunning and irresistible.
Side Dishes
Pair this soup with crusty whole grain bread or a warm baguette for dipping. Light side salads with citrusy vinaigrette or roasted seasonal veggies make the meal complete without overpowering the delicate broth. For a cozy touch, serve with garlic knots or crisp crackers on the side.
Creative Ways to Present
For a fun twist, serve the Vegan Chicken Noodle Soup Recipe in hollowed-out mini pumpkins or bread bowls for a festive presentation. Adding spiralized veggies on top or mixing in different noodles like egg-free ramen or gluten-free varieties can tailor the soup to your favorite textures and dietary needs.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into airtight containers and keep them in the refrigerator. The soup stays fresh and flavorful for up to three days, making it an ideal meal prep choice for busy weeks.
Freezing
To freeze, omit adding fresh herbs before freezing for the best taste. Freeze the soup in portions, preferably without the noodles (to avoid sogginess). When ready, thaw overnight in the fridge and add freshly cooked noodles after reheating.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally until hot. If the soup thickens too much, add a splash of vegetable broth or water to loosen it. Adding fresh parsley at this stage revives the vibrant flavors and colors.
FAQs
Can I use other types of vegan protein besides shredded vegan chicken or chickpeas?
Absolutely! Jackfruit, shredded tofu, or even tempeh cubes can be wonderful substitutes, each adding their own unique texture and taste that blends beautifully with the broth and noodles.
What kind of pasta works best in this Vegan Chicken Noodle Soup Recipe?
Traditionally, rotini or wide noodles are lovely here because they hold the broth well and offer satisfying chewiness. However, feel free to experiment with egg-free spaghetti, fusilli, or any shapes you enjoy most.
Is this soup suitable for freezing and meal prepping?
Yes, it’s perfect for making in batches! For best results freeze the soup without the noodles as they can become mushy. Cook and add fresh noodles when reheating for an ideal texture.
How can I make the broth richer without using animal products?
Boost the broth by roasting your vegetables beforehand or adding a splash of soy sauce or miso paste for umami depth. Nutritional yeast is also a great way to introduce a subtle savory note that mimics traditional chicken broth.
Can I make this soup gluten-free?
Definitely. Swap the pasta for gluten-free noodles or spiralized veggies like zucchini ribbons or sweet potato noodles to keep things light and gluten-free while still enjoying all the comforting flavors.
Final Thoughts
This Vegan Chicken Noodle Soup Recipe is more than just a meal—it’s a warm hug in a bowl that celebrates simple ingredients elevated with love and care. I encourage you to try making it yourself, customize it with your favorite vegan proteins or herbs, and share it with the people you cherish. It’s proof that plant-based comfort food can be delicious, hearty, and endlessly satisfying. Happy cooking and savor every delicious spoonful!
Print
Vegan Chicken Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Chicken Noodle Soup is a comforting, plant-based twist on the classic chicken noodle soup. Featuring tender noodles, shredded vegan chicken or chickpeas, and a medley of fresh vegetables simmered in flavorful herb-infused vegetable broth, this soup makes for a nourishing and satisfying meal perfect for any day.
Ingredients
Vegetables and Herbs
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 bay leaf
- 2 tablespoons chopped fresh parsley (optional)
Broth and Protein
- 6 cups vegetable broth
- 1 1/2 cups shredded vegan chicken or chickpeas
Other
- 1 tablespoon olive oil
- 1 cup pasta (like rotini or wide noodles)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until it becomes soft and translucent. Then stir in the minced garlic, sliced carrots, and celery, cooking for an additional 5 minutes until the vegetables are tender.
- Add Herbs and Broth: Sprinkle in the dried thyme, dried rosemary, salt, and black pepper. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to simmer gently.
- Cook Pasta and Protein: Add the pasta to the simmering broth and cook according to the package instructions until tender. During the last 5 minutes of cooking, stir in the shredded vegan chicken or chickpeas, allowing them to heat through fully.
- Finish and Serve: Remove the bay leaf from the soup. Adjust seasoning with extra salt and pepper if needed. Stir in fresh parsley if using for added brightness. Serve the soup hot and enjoy.
Notes
- Use store-bought vegan chicken strips, jackfruit, or shredded tofu for a more authentic “chicken” texture.
- Chickpeas provide a great protein-rich alternative for the vegan chicken.
- This soup is best enjoyed fresh but can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
