This cozy Vegan Chicken Noodle Soup is one of those recipes you’ll keep coming back to.
It’s warm, comforting, and packed with flavor—just like the classic, but 100% plant-based.
Whether it’s chilly outside, or you just need a bowl of something nourishing, this one hits the spot.
It’s got tender noodles, hearty plant-based “chicken,” and that savory broth that smells like comfort itself.
Why I Love This Recipe
This recipe takes me back to the soup my mom used to make when someone was feeling under the weather or needed a little love in a bowl. I’ve veganized it over the years, and honestly, it might be even better than the original. It’s easy to make, satisfying, and great for meal prep or sharing with friends.
- The broth is rich and full of umami
- The noodles soak up all the good flavor
- The vegan chicken gives that chewy, hearty bite
- Makes your kitchen smell amazing
- One pot and done!
Servings and Time
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon turmeric
- 8 cups low-sodium vegetable broth
- 2 cups vegan chicken (like Daring, Gardein, or soy curls), shredded or chopped
- 2 cups wide egg-free noodles or rotini
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- Optional: chopped parsley for garnish
Tools You’ll Need
- Large soup pot
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Ladle
- Bowl for serving
Pro Tips
- Use a high-quality vegetable broth for best flavor
- Add the noodles toward the end to keep them from getting mushy
- If using soy curls, rehydrate before adding
- A splash of lemon at the end brightens up the whole soup
- Let it sit for 10 minutes off heat before serving—it thickens slightly and tastes even better
Substitutions and Variations
- Vegan chicken: Sub with chickpeas or tofu cubes
- Noodles: Any egg-free pasta works—try bowties or shells
- Herbs: Use Italian seasoning if you don’t have thyme and parsley
- Gluten-free: Use gluten-free pasta and ensure your vegan chicken is GF
Make Ahead Tips
- Make the soup without noodles, and refrigerate up to 3 days.
- Add freshly cooked noodles right before serving to avoid sogginess.
- Soup can be frozen (without noodles) for up to 2 months.
How to Make Vegan Chicken Noodle Soup
Step 1: Sauté the Veggies
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, 3 diced carrots, and 2 diced celery stalks. Cook for 5–6 minutes until veggies start to soften and the onion is translucent.
Step 2: Add the Spices
Stir in 1 teaspoon dried thyme, 1 teaspoon dried parsley, and 1/2 teaspoon turmeric. Stir for 1 minute to coat the vegetables and release the aroma.
Step 3: Pour in the Broth
Add 8 cups of vegetable broth. Stir everything together and bring to a gentle boil.
Step 4: Add Vegan Chicken
Add 2 cups shredded vegan chicken into the simmering broth. Stir and let cook for 5 minutes so it starts to absorb the flavor.
Step 5: Add the Noodles
Stir in 2 cups of rotini pasta. Simmer for 10–12 minutes until noodles are tender.
Step 6: Finish with Lemon and Seasoning
Turn off the heat. Add 1 tablespoon lemon juice, and season with salt and pepper to taste. Optional: sprinkle with chopped parsley.
Leftovers and Storage
Store in the fridge up to 4 days
- Reheat gently on the stove or microwave
- If storing for longer, freeze without noodles and add fresh ones later
- Add a splash of broth or water if it thickens up too much when reheating
Why This Recipe Works (Quick Science)
- Turmeric adds earthy flavor and color, plus it’s anti-inflammatory
- Vegan chicken soaks up flavor like a sponge when simmered
- Pasta releases starch as it cooks, giving the broth a slightly creamy body
- Lemon juice at the end brightens all the flavors and balances the fat from olive oil
Common Mistakes
- Overcooking noodles: They’ll get mushy—add them at the end
- Undercooking the aromatics: Take time to soften onion and garlic
- Not seasoning enough: Taste and adjust salt at the end, especially if your broth is low-sodium
- Skipping the lemon: It seems small but really brings it all together
What to Serve With
- Crusty bread or garlic toast
- Side salad with vinaigrette
- Roasted veggies on the side
- Vegan grilled cheese for a cozy combo
FAQ
Can I use a crockpot?
Yes! Add everything except the noodles to the crockpot and cook on low for 6 hours. Add noodles in the last 20–30 minutes.
What kind of vegan chicken is best?
Shredded soy curls, Gardein chick’n strips, or Daring chicken all work well.
Can I make it gluten-free?
Yes! Use gluten-free noodles and make sure your vegan chicken is also gluten-free.
How do I make this oil-free?
Skip the olive oil and sauté veggies in a splash of broth instead.
Final Thoughts
This Vegan Chicken Noodle Soup is the kind of recipe that warms you up from the inside out. It’s easy to make, loaded with flavor, and perfect for making ahead. If you give it a try, leave a comment and let me know how it turned out—or what twist you put on it!