Vegan Chicken Noodle Soup
This Vegan Chicken Noodle Soup is pure comfort in a bowl—made with classic veggies, egg-free noodles, and your choice of plant-based protein. Quick to make and deeply nourishing, it’s a cozy favorite for weeknights or anytime you need a warm hug in food form.
Equipment
- Large Pot
Ingredients
Core Ingredients
- 2 tbsp olive oil or vegan butter
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 6 cups vegan chicken-style broth or vegetable broth
- 2 cups wide egg-free noodles or gluten-free noodles if desired
- 1.5 cups vegan chicken substitute such as tofu, seitan, or store-bought alternative
- 2 tbsp fresh parsley chopped
- 1 bay leaf
- 1 tsp dried thyme
- salt and pepper to taste
Optional Flavor Boosters
- 1 tbsp soy sauce for depth of flavor
- 1 tbsp lemon juice for brightness
- 1/4 tsp turmeric for golden color
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
- Pour in vegan chicken-style broth. Add bay leaf and thyme. Bring to a gentle simmer and let cook for 10 minutes to develop flavor.
- Add noodles and cook for 8–10 minutes or until just tender.
- Stir in vegan chicken substitute or chickpeas. Let heat through for 3–5 minutes.
- Remove bay leaf. Stir in chopped parsley and lemon juice (if using). Taste and adjust with salt and pepper as needed.
Notes
For extra richness, stir in oat cream or cashew cream. To keep leftovers fresh, store the broth and noodles separately. This soup freezes well—just add noodles when reheating.
Nutrition
Calories: 290kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 1gSodium: 620mgPotassium: 540mgFiber: 5gSugar: 4gVitamin A: 4200IUVitamin C: 12mgCalcium: 60mgIron: 2.5mg
Tried this recipe?Let us know how it was!