Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Chicken Noodle Soup

Vegan Chicken Noodle Soup

Vegan Chicken Noodle Soup is a warm, comforting, and nourishing plant-based twist on the classic chicken noodle soup. Featuring a savory vegetable broth enriched with fresh herbs, tender plant-based chicken pieces, egg-free noodles, and classic vegetables like carrots and celery, this soup delivers rich flavor and hearty satisfaction perfect for chilly days or anytime you crave a cozy meal.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Broth and Base

  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 sprig fresh thyme
  • Salt, to taste
  • 1–2 teaspoons lemon juice or apple cider vinegar

Plant-Based Protein

  • 1 cup plant-based “chicken” pieces (e.g., chick’n substitutes)

Noodles

  • 4 ounces egg-free noodles (rice or wheat noodles)

Vegetables

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped

Herbs and Seasoning

  • 2 tablespoons fresh parsley, chopped
  • Optional: 2 tablespoons nutritional yeast
  • Black pepper, to taste

Instructions

  1. Prepare the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions, minced garlic, chopped celery, and sliced carrots. Sauté until the vegetables soften and the kitchen fills with an inviting aroma.
  2. Add Broth and Herbs: Pour in vegetable broth along with fresh thyme sprigs and a pinch of salt. Bring the mixture to a gentle simmer to allow the flavors to meld beautifully.
  3. Cook the Plant-Based “Chicken”: Add your preferred plant-based chicken substitute to the simmering broth, stirring occasionally so it absorbs the flavors and heats through.
  4. Cook the Noodles: In a separate pot, cook your egg-free noodles until al dente. Drain and set aside to be added later to the soup.
  5. Combine and Season: Once the veggies and “chicken” are tender and infused with the savory broth, remove the herb sprigs. Stir in lemon juice or apple cider vinegar for brightness, season with black pepper, and optionally sprinkle nutritional yeast for extra umami.
  6. Add Noodles and Serve: Just before serving, fold the cooked noodles into the soup for that classic hearty texture. Ladle into bowls and garnish with fresh parsley or green onions as desired.

Notes

  • Use homemade vegetable broth for deeper flavor.
  • Don’t overcook noodles; keep them slightly firm to avoid sogginess.
  • Season gradually, tasting and adjusting salt and acidity at the end.
  • Add fresh herbs at the end to preserve their vibrant flavor and color.
  • Batch cook and refrigerate leftovers for easy meals throughout the week.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Simmering
  • Cuisine: Vegan, American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 180 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 10 g
  • Cholesterol: 0 mg

Keywords: vegan chicken noodle soup, plant-based soup, vegan comfort food, gluten-free soup, dairy-free soup