This Vegan Chicken Noodle Soup takes just 30 minutes to make and is just like the classic soup you grew up eating. Cozy, comforting and it tastes incredible!

large pot of soup with noodles

This Vegan Chicken Noodle Soup is so wonderful to make when it’s cold outside. It’s warming, comforting and reminds me of my childhood.

It has all the comforting qualities of the classic soup we grew up eating, without any animal products!

I know some people think it’s strange to want to re-create familiar meat/dairy/egg dishes with vegan ones, but I don’t agree with that.

Food is cultural, and we tend to enjoy foods we are familiar with and grew up eating. If copycat recipes like this one help people eat less animals, then I am all for it!

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Ingredients Needed

  • Normal stuff: Onions, garlic, celery, carrots, dried basil and thyme.
  • Broth: I used Better Than Bouillon No Chicken Base, which I highly recommend! Vegetable broth works as well.
  • Vegan “Chicken”: My local store carries Tofurky Chik’n in the refrigerated section, and I really like the texture and flavor of it. I often use it for my Vegan Pot Pie as well. But use any vegan “chicken” you like, seitan or even chickpeas!
  • Pasta: I used Trader Joe’s Gigli Pasta (I used them in my Mushroom Stroganoff, too!), which are such a fun shape. Use any eggless pasta you’d like, gluten free or whole grain works too.

collage showing vegan chicken broth and tofurky chicken.

How to make Vegan Chicken Noodle Soup

Start by sautéing the onion, garlic and celery in a large pot for about 5 minutes.

celery and onions in a pot being cooked

Now add the carrots, broth, “chicken” and herbs. Stir and bring to a boil, then simmer for 10 minutes.

broth and vegetables for vegan chicken noodle soup

Meanwhile, cook the noodles according to the package instructions, but 1 minute less. Drain and set aside. It’s important to keep the noodles separate from the soup except when serving, because they will soak up the broth and get very mushy.

drained, cooked noodles in a colander

Serve the soup in bowls with a handful of noodles added.  (For photo purposes, I added all the noodles to the pot, but I don’t recommend this unless you are going to serve it all at once.)

Instant Pot Version

You can make this soup in an Instant Pot as well. Simply use the saute button and cook the onions, garlic and celery for 5 minutes.

Then add the rest of the ingredients EXCEPT the pasta, place the lid on, lock and cook at high pressure for 5 minutes. Release the pressure carefully, then stir and serve in bowls with cooked pasta.

close up of pot of vegan chicken noodle soup

How to store Vegan Chicken Noodle Soup

  • Refrigerator: Store soup and pasta separately in the refrigerator for 3-4 days.
  • Freezer: Let the soup cool completely, then place in a freezer safe container without the pasta, and freeze. When ready to serve, move the container to the refrigerator overnight, then warm in a pot and add noodles to bowls with the soup.

Want more Vegan Soup Recipes?

bowl of noodle soup, blue rim and white bowl

close up of pot of vegan chicken noodle soup
4.98 stars (41 ratings)

Vegan Chicken Noodle Soup

This Vegan Chicken Noodle Soup is just like the classic soup you grew up eating. Cozy, comforting and it tastes incredible!
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 10 servings

Ingredients 
 

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 stalks celery, sliced
  • 3 medium carrots, peeled and sliced
  • 8 cups vegan "chicken" broth or vegetable broth
  • 2 cups vegan "chicken" pieces, chopped small*
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 12 ounces small shaped pasta*
  • salt + pepper, to taste
  • fresh chopped parsley, for serving
  • crackers or french bread, for serving

Instructions 

  • Add the olive oil to a large pot and warm over medium-high heat. Now add the onion, garlic and celery and saute for 5 minutes, until softened and the onions are translucent.
  • Add the carrots, broth, chopped vegan chicken pieces, basil and thyme. Bring to a boil, then simmer for 10 minutes.
  • While the soup simmers, cook the pasta in a separate pot according to package instructions but 1 minute less than called for. You don't want to overcook the noodles. Drain and set aside.
  • Taste the soup and make any necessary seasoning adjustments, such as more herbs, salt + pepper.
  • Serve the soup in bowls with a handful of cooked noodles. Sprinkle with fresh parsley if desired and serve with crackers or bread. Keep the pasta noodles separate when storing so they don't get mushy and soak up all the broth.

Video

Notes

  1. I used this Better Than Bouillon No Chicken Base for my broth and I highly recommend it for this soup. But plain vegetable broth will work as well.
  2. For the vegan "chicken" pieces, I like to use Tofurky's Plant Based Chik'n. You can find it in the refrigerated section. Feel free to use another vegan chicken, frozen or otherwise, OR substitute seitan pieces or even chickpeas!
  3. For the pasta, I used Trader Joe's Gigli noodles, they are such a fun shape. You can apparently find egg free egg noodles at Wal Mart, or use your favorite pasta. Whole grain or gluten free is fine to use.
  4. Instant Pot: Use the saute button and cook the onion, garlic and celery for a few minutes before adding the carrots, broth, "chicken" and herbs. Put on the lid, lock and cook at high pressure for 5 minutes. Release the pressure carefully, then add to bowls with cooked noodles.
  5. Storing the soup: Keep the soup in a covered container in the refrigerator for 3-4 days, but store the cooked pasta separately. If not, the noodles will soak up the broth and you won't have soup anymore! 
  6. Freeze it: The soup can be frozen without the pasta. Cool completely first, then store in a freezer safe container. When ready to serve, place in the refrigerator overnight, then warm in a pot and cook your noodles.

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 902mg | Potassium: 192mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3512IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
Course: Main Course, Soup
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. I’ve been stuck home with covid this past week and really was craving some warming chicken noodle soup today. This recipe really hit the spot and I had everything needed in my fridge and pantry! I used not-chicken bouillon and Gardein frozen chick’n strips (defrosted according to package instructions in the microwave first and then chopped into little pieces). I also added some red pepper flakes for heat (with the garlic and onion) and nutritional yeast for umami. Yum!

    1. Hi Sydney. I hope you are feeling better after dealing with Covid this week. I’m glad the soup was perfect for you! It sounds very comforting! Take care of yourself and keep getting better! Thank you for your wonderful feedback and review!

  2. Amazing! I made a pot of this tonight using Butlers soy curls. We keep the soy curls, noodles and soup separate. Taste fantastic! Thanks for another great recipe.

  3. Enjoying a huge bowl of this as I type. It’s just so delicious and simple. It’s freezing here today in PA so it is really hitting the spot. This will be my go-to chik’n soup for the entire winter. I also sprinkle some vegan parm on top 🙂 Thank you Nora. Your recipes never disappoint.

    1. You are welcome! Your bowl of soup sounds so cozy in the freezing cold weather! Hopefully it warmed you up inside! I appreciate your feedback and great review! May you enjoy warm soup all winter! Thank you for using my recipes!

  4. I love love this recipe, found it a few years ago and been making it ever since. I have it without pasta and just as a veggie chicken soup.

    I’m from the UK and use “what the cluck” veggie chicken which works soo well and the vegan boullion powder, would love to use the one you’ve suggested but not been able to find it here. I also add a leek into my recipe.

    Everyone I make it for loves it.

    Thanks so much!

    1. Hi Flora! I love the name of the veggie chicken you use! I’m glad it’s a hit with you and those you make it for! I appreciate your lovely comments and review!

  5. This recipe is the bomb! I’ve been making it for over a year now. I love using plain Daring chickn and zucchette (pumpkin-shaped) pasta. I like it brothy, so I use 12c of broth instead of 8c, and I always add some extra shakes of both the thyme and basil. Thanks for such a delicious recipe!!

    1. Hi Angelina. Your soup sounds superb! I am thrilled you are loving the recipe! Thanks for your great tips and feedback!

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