Name: Vegan Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, sliced; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon turmeric (optional, for color); 1 teaspoon salt; ½ teaspoon black pepper; 8 cups vegetable broth; 2 cups shredded vegan chicken or chickpeas; 2 cups uncooked egg-free noodles or pasta (like rotini or fusilli); 2 tablespoons chopped fresh parsley (for garnish)

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There’s something magical about a cozy bowl of Vegan Chicken Noodle Soup, especially when the weather turns chilly or you need a little pick-me-up. This soul-warming classic has all the flavors you crave from the original, but it’s entirely plant-based, brimming with hearty veggies, savory “chicken,” and satisfying egg-free noodles. Whether you’re serving a crowd or just feeding yourself after a long day, this easy recipe is ready in under 40 minutes and promises all the comfort with none of the compromise.

Vegan Chicken Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Vegan Chicken Noodle Soup lies in its simple, wholesome ingredients. Each one plays a unique role: boosting flavor, deepening the color, or ensuring that irresistibly hearty texture that keeps you coming back for more.

Olive oil: Sets a flavorful base and brings all the veggies together with a luscious, subtle richness.
Onion: Diced onion forms the aromatic heart of the soup, adding natural sweetness as it softens.
Garlic: Freshly minced for maximum pungency and warmth; don’t skip it!
Carrots: Their gentle sweetness and vibrant color are soup must-haves.
Celery: Adds freshness and a slight crunch that makes each spoonful lively.
Dried thyme: Essential for that classic, herby chicken soup flavor everyone knows and loves.
Dried rosemary: Earthy and aromatic, just half a teaspoon goes a long way.
Turmeric (optional): Just a pinch gives your soup a gorgeous golden hue (not to mention bonus anti-inflammatory benefits).
Salt: Enhances all the natural flavors; adjust to taste if you like.
Black pepper: A half-teaspoon gives gentle warmth and depth.
Vegetable broth: The backbone of the soup—choose a good quality, flavorful broth for best results.
Shredded vegan chicken or chickpeas: These swap in perfectly for traditional chicken, lending heartiness and protein (try soy curls, seitan, or canned chickpeas).
Uncooked egg-free noodles or pasta: Go for rotini or fusilli for a fun texture, but any noodle works.
Fresh parsley (for garnish): Brings a burst of green and a pop of fresh flavor right at the end.

How to Make Vegan Chicken Noodle Soup

Step 1: Sauté Vegetables

Start by heating the olive oil in a large soup pot over medium heat. Add those diced onions, minced garlic, sliced carrots, and celery right into the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables just start to soften and the kitchen smells like comfort in a bowl. This is the layer where all your soup’s rich flavor begins, so be patient and let those veggies sweat it out.

Step 2: Add the Aromatics

Sprinkle in the thyme, rosemary, turmeric (if you’re using it for that sunshiny color), salt, and black pepper. Stir everything together and let those dried herbs bloom in the heat for a minute or so—their aroma will deepen, filling your kitchen with classic “chicken” soup vibes (without any chickens involved!).

Step 3: Pour in the Broth

Next up, pour the vegetable broth into the pot and turn up the heat just until it reaches a lively boil. If your broth is especially fragrant, the transformation is already beginning! Taste your broth and adjust with a tiny pinch more salt if you like it extra savory.

Step 4: Vegan Chicken Time

Now’s the moment for vegan chicken or chickpeas—whichever you prefer. If you’re using store-bought vegan chicken, you can shred or chop it, or toss in pre-soaked soy curls or canned (drained) chickpeas right now. Stir them in and reduce the heat to a gentle simmer, giving the plant-protein some time to absorb the soup’s flavors.

Step 5: Add the Noodles

With your soup gently bubbling, stir in the noodles or pasta of choice. Cook uncovered for 8–10 minutes, or until the pasta is tender and chewy but not mushy. Stir occasionally to keep the noodles from sticking together or to the bottom of the pot—this ensures every noodle soaks up that aromatic broth.

Step 6: Taste and Garnish

Taste your Vegan Chicken Noodle Soup and tweak the seasoning if you feel it needs more salt or pepper. Just before serving, scatter chopped fresh parsley over each bowl for a fresh, herbaceous finish. Now, grab your largest spoon—it’s time to enjoy!

How to Serve Vegan Chicken Noodle Soup

Garnishes

A sprinkle of fresh parsley is classic, but don’t be afraid to get creative! Add an extra grind of black pepper, a dash of crushed red pepper flakes for just a touch of heat, or even a squirt of lemon juice for brightness. For extra herby flavor, scatter on a little more fresh thyme.

Side Dishes

Honestly, a steaming bowl of Vegan Chicken Noodle Soup is deeply satisfying on its own, but it also pairs beautifully with a hunk of rustic bread, a crisp green salad, or a stack of saltine crackers. If you’re in the mood, serve it alongside a vegan grilled cheese sandwich for the ultimate comfort food combo.

Creative Ways to Present

Try ladling your soup into mugs for a casual, cozy vibe, or fill small bowls for starter-sized portions at a dinner party. You could even swirl in a spoonful of vegan pesto or top with roasted chickpeas for texture. If you’re batch-cooking, consider mason jar portions for easy, grab-and-go lunches.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Vegan Chicken Noodle Soup to an airtight container and store it in the refrigerator for up to 4 days. The flavors will meld even more over time, but keep in mind that the noodles may soften as they soak.

Freezing

If you intend to freeze your soup, it’s best to do so before adding the noodles (noodles can turn mushy after thawing). Pour the cooled broth, veggies, and vegan chicken or chickpeas into a freezer-safe container, leaving space for expansion. Freeze for up to 3 months, then just add freshly cooked noodles when reheating!

Reheating

To reheat, simply pour the soup into a pot and warm it over medium heat until piping hot. If the noodles have absorbed some broth and the soup seems thick, stir in a splash of extra broth or water to loosen it up. For microwave reheating, use a microwave-safe bowl and stir halfway through.

FAQs

Can I make Vegan Chicken Noodle Soup gluten-free?

Absolutely! Just swap in your favorite gluten-free noodles (rice noodles, chickpea pasta, or gluten-free fusilli) and be sure to double-check that your vegetable broth is certified gluten-free.

What vegan chicken substitute works best?

For the most authentic texture, soy curls or shredded seitan work wonders, but canned chickpeas are delicious and high in protein too. Use what you have and what you love—this soup is super flexible.

Can I use different vegetables in this soup?

Definitely! Try adding mushrooms, parsnips, or even a handful of spinach or kale right before serving for extra color and nutrition. This Vegan Chicken Noodle Soup is perfect for clearing out your crisper drawer.

How long does Vegan Chicken Noodle Soup last in the fridge?

Stored in an airtight container in the fridge, the soup keeps well for up to 4 days. The noodles may absorb extra broth over time, but you can always add more liquid when reheating.

Is this recipe kid-friendly?

Yes, most kids adore the mild flavors and familiar ingredients in Vegan Chicken Noodle Soup. The vibrant noodles, gentle herbs, and tender veggies make it a family favorite.

Final Thoughts

If you’re craving pure comfort and simple goodness, this Vegan Chicken Noodle Soup never disappoints. Give it a try the next time you’re longing for a warming meal—you might just find yourself making it on repeat for friends and family!

Vegan Chicken Noodle Soup Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of Vegan Chicken Noodle Soup. This plant-based twist on a classic favorite is loaded with veggies, vegan chicken, and flavorful broth. Perfect for a cozy night in or a quick weeknight meal.

Ingredients

Scale

Soup Base:

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon turmeric (optional, for color)
1 teaspoon salt
½ teaspoon black pepper

Soup:

8 cups vegetable broth
2 cups shredded vegan chicken or chickpeas
2 cups uncooked egg-free noodles or pasta (like rotini or fusilli)
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables soften.
Season and Simmer: Stir in thyme, rosemary, turmeric (if using), salt, and pepper. Pour in vegetable broth and bring to a boil. Add vegan chicken or chickpeas and simmer.
Add Noodles: Stir in noodles and cook for 8–10 minutes, or until pasta is tender. Adjust seasoning if needed.
Serve: Garnish with fresh parsley and serve warm.