Warm up with a bowl of this delicious vegan chicken noodle soup that can be made in one pot in just about 30 minutes. Full of all the traditional flavor of a chicken noodle soup but without the meat!
A warm bowl of homemade soup on a cold day is such a perfect comfort food – especially if it is this vegan chicken noodle soup recipe! When I went vegetarian, I used to crave a good bowl of chicken noodle soup sometimes and it has taken me years to finally create a plant based version.
This soup is the perfect addition to your comfort meals for fall and winter. I love having some homemade soup on hand for a quick work from home lunch option. In addition to this soup, we also love these: creamy carrot soup, easy black bean soup, and vegan crockpot minestrone.
Why You’ll Love this Recipe
- A comfort classic reimagined so that it is plant based thanks to a few swaps like vegan chicken and vegetable broth instead of chicken broth to make this chicken noodle soup vegan.
- Simple to make on the stovetop in one pot in just 30 minutes.
- This recipe is vegan, egg free, dairy free, and nut free. It can be made gluten free too by swapping out the pasta and vegan chick’n for gluten free products.
Ingredients You’ll Need
- Vegan “Chicken”: I really like the Tofurky Chick’n which you can find in the refrigeration section at the grocery store. You could also use a seitan, chickpeas, or soy curls if you can’t find a vegan “chicken” product. Gluten free alternatives to the Tofurky Chick’n are chickpeas, cubed extra firm tofu, and soy curls.
- Carrots/Celery/Onion: the classic base to most soup recipes.
- Vegetable Broth: use low sodium broth if you need to limit your sodium intake. You can also use a vegan bouillon for the broth.
- Thyme and Rosemary: I really like the combination of these classic herb flavors in this soup. However, you could also use basil, Italian seasoning, or poultry seasoning (yes – poultry seasoning is vegan!).
- Pasta: Egg noodles are the traditional noodle used in this soup, but swap for any vegan pasta – no matter the shape! I really liked using a campanelle shape pasta for this recipe.
See recipe card below for a full list of ingredients and measurements.
Step by Step
This delicious and satisfying soup is also really simple to make! Rather than cooking the noodles in a separate pot, we are cooking them all together, saving you the extra dishes.
Step One: Add the olive oil, onion, celery, and carrots to a dutch oven or large pot over medium heat. Saute until onion is translucent.
Step Two: Stir in the vegan chicken, thyme, and rosemary. Cook for a minute or two.
Step Three: Add the broth and bring to a gentle boil.
Step Four: Add the pasta and cover. Simmer for about 10 minutes, or until pasta is cooked. (Refer to package directions for noodle cooking time.) Season with salt (if needed) and ground black pepper. Stir in some fresh chopped parsley to finish.
- Shorten the noodle cooking time: Most pastas will include an “al dente” cooking time. You’ll want to use that one when cooking the noodles in this soup so that they don’t get too soft. If you’re unsure, it’s best to undercook vs overcook to noodles or they could get too mushy.
- Use a high quality vegetable broth: Since there are so few ingredients in this soup, the quality of the broth you use really matters. We usually use this Pacific Foods vegetable broth from a carton, but you can also use this Better Than Bouillon No Chicken Base as a vegan chicken broth.
- Use fresh herbs: for more flavor, use fresh thyme and rosemary if you have it. If not, the dried version work well too!
- Fridge: Store leftovers in the fridge for up to 3 days. The pasta will continue to absorb some of the soup broth while it sits in the fridge so add a splash of vegetable broth when reheating if needed.
- Freezer: Freeze in an airtight container in the freezer for up to 3 months. Note that the noodles tend to soften with storage and reheating.
We like to serve this soup with some crusty bread slices for dipping. You could also serve with saltines or oyster crackers. A vegan grilled cheese sandwich would also make a delicious side!
Yes! Use a gluten free pasta and replace the Tofurky chick’n with a gluten free option like soy curls, cubed tofu, or chickpeas.
Soups like this homemade vegan chicken noodle soup are both delicious and healthy. This soup is packed with protein from the vegan chick’n and fiber from the vegetables; as well as many essential vitamins and minerals.
Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!
Vegan Chicken Noodle Soup
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 teaspoon fresh or dried thyme
- 1 teaspoon fresh or dried rosemary
- 8 oz package vegan chicken, chopped
- 5 cups vegan chicken-flavored broth or vegetable broth
- 4 cups water
- 8 oz pasta (I used campanelle noodles)
- 1 tablespoon chopped fresh parsley
- 1 dash sea salt and ground black pepper
- Add the oil, onion, carrots, and celery to a stock pot and sauté until the onion is softened.
- Stir in the thyme, rosemary, and chicken. Saute for 1-2 minutes.
- Add the broth and water. Bring to a boil. Add the pasta and cover. Boil for 8-10 minutes or until the pasta is tender.
- Turn off the heat and stir in the salt, pepper, and fresh parsley.
- Vegan “Chicken”: I like the Tofurky Chick’n for this recipe, but if you can’t find that you can use chopped seitan, chickpeas, or rehydrated soy curls.
- Broth: Use a vegetable broth or a vegan chicken-flavored broth like this the Better Than Bouillon brand no chicken broth.
- Pasta: Use any shape of vegan pasta that you like. I used campanelle noodles for the soup in the photos on this post.
- Herbs: if you don’t have thyme and/or rosemary, you could also use some Italian seasoning, dried basil, or dried parsley.