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vegan chicken noodle soup in white bowl with fresh parsley as garnish.
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5 from 2 votes

Vegan Chicken Noodle Soup

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! 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Entree, Soup
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 377kcal



  • 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.


Serving: 1serving | Calories: 377kcal | Carbohydrates: 54g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 314mg | Potassium: 310mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7766IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg