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!
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.
How to make Vegan Chicken Noodle Soup
Start by sautéing the onion, garlic and celery in a large pot for about 5 minutes.
Now add the carrots, broth, “chicken” and herbs. Stir and bring to a boil, then simmer for 10 minutes.
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.
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.
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?
- Everyday Vegan Lentil Soup
- Easy Vegan Potato Soup
- Vegan Broccoli Cheese Soup
- Super Creamy Cauliflower Kale Soup
- Black Bean Soup
Vegan Chicken Noodle Soup
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
- 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.
- 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!
- 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.
- 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.
- 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!
- 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.
This soup is delicious. I used the Trader Joe’s no chicken chicken seasoning, chick peas and the instapot. It was done in an hour and packed up for my daughter, who is sick.
Hi Sue. I’m glad you love my soup! Thank you! I wish a speedy recovery for your daughter.
Awesome delicious soup . I wouldn’t change a thing .
Thank you, Judiann!
Tasted great and very easy to make. I added Trader Joe’s Vegan Chicken-less Seasoning Salt since I used a very low-sodium broth, and Lightlife smart chick’n tenders (also from Trader Joe’s).
Your additions sound delicious Tricia! Thank you for your comments!
OMG!!! This recipe is so delicious. I have been a vegetarian now for over 17 years. We didn’t realize our daughter was allergic to chicken broth when she was younger until we had her tested for allergies . I use to make chicken noodle soup all the time before becoming vegetarian . I realized it made her mouth itch. She is so happy now with this recipe 17 years later and going off to college. Woohoo!!! Thank you for sharing. So delicious My husband even went back for seconds.
You’re so welcome!
This was exactly what I wanted. Chicken soup is such a great comfort food. I’ve been a vegetarian for six years and I’m so glad to have discovered this recipe. I used the “Better than Bouillon” vegan no chicken and it was fantastic. Thanks for sharing.
You’re welcome!
So easy. Another regular rotation in our house 🙂
I made this recipe and it was amazing! I chose to use the veggie bouillon is there a way to make the stock more orange? Mine came out very dark probably because I only used the bouillon. Should I use the veggie stock and the bouillon?
I love Better than Bouillon Vegan Chikn Broth, which is what I always use here. It’s very light in color, and delicious. Thanks!
This was great. I added a cup of Butler’s soy curls after soaking them for 20 minutes and cutting them into small pieces. Thank you!
You’re welcome!
This soup recipe is ahhhhmazing!!! I made it for dinner tonight and it’s just as comforting as the regular soup! Bravo!!!
Thanks!!
I made this soup today and it turned out very well. I did make a few alterations and I only did a half a batch in order to try it the first time .
The changes added more protein.
I used jackfruit in place of vegetarian chicken
I used red lentil pasta
I added a handful of frozen peas
I added two large fresh mushrooms
Very tasty
Thank you for sharing this. It is lovely.
You’re welcome!!
This really is a hug in a bowl. Here in Texas we just had a major cold front last night. I’m loving it and it really put me in the mood for a nice warm bowl of soup for lunch. This really hits the spot. I’m thinking about making another pot to freeze (minus the noodles) for anytime I’m feeling a bit sick. Or just like I need some comfort food.
I love this recipe! My grocery store didn’t have the Better Than Bouillon No Chicken Base, so instead I used the Better Than Bouillon Seasoned Vegetable Base. One thing I’d change is that I could go without the parsley, it’s just for garnish but I did not like the flavor it added. I also used chickpeas as my chicken substitute. I liked the suggestion of keep the egg noodles separate so they do not get soggy. My husband liked this soup so much that he asked that I make this weekly! I will be making this recipe for many years to come!
That’s so great to hear! Thanks for the comment!
Super good. I did half the recipe because I knew I wouldn’t have a pot big enough to make a whole batch. I thought it would be dinner for my boyfriend and I, then I would take the leftovers to a friend who’s feeling under the weather tomorrow, but um… we ate it all tonight lol. Anyway, so good, if I had another onion I’d just make it again right now! I added a handful of chopped spinach and used Morning Star Farms veggie starters strips but otherwise kept it the same. Thank you for the recipe!
You’re welcome! So glad it was good!
Wonderful recipe!
Followed each step and I think it was great! You can get creative with any type of pasta. Really tasted like chicken noodle soup and my vegan family and I loved it. I have a cold right now and it hit the spot. So comforting.
I’m so glad to hear that!
Homemade chicken noodle soup is a classic family recipe, and I didn’t think anything would ever compare. I freakin’ LOVE this recipe. It’s so good!!
I’m so glad to hear that!
This looks delicious! Do you think shredded canned jackfruit could work as the chicken replacement?
Yes, that could work for sure!
I made this recipe today and I used jackfruit. It turned out very well.
I put a post out about it you can see the changes I made and why.
Loved it! Made it last week and we gobbled it up in 2 days. Today, my husband requested I make it again. He NEVER requests specific recipes. I added Trader Joe’s Vegan Chickenless Seasoning. I also used chickpeas in place of any faux chicken. Win win. Thanks Nora!
You’re welcome!
wow- this is so good!!! I was not expecting to enjoy this so much, thank you!
You’re welcome!
If I’m going to add chickpeas, would I add separately like the pasta? I think they soak up liquid too, right? Looking forward to making this!
Thx!
I actually wouldn’t worry about them soaking up liquid, they don’t really, not at all like pasta does. Hope you enjoy!
I made this for my boyfriend who has a cold. He ate 3 bowls of it! It was easy and delicious. Thank you for including Instant Pot instructions. I couldn’t find Tofurky’s slow roasted chicken so I used No Evil Foods Comrade Cluck. I also couldn’t find small curly pasta in a 12 oz box so I used alphabet pasta, which made it even more reminiscent of childhood. Definitely making this again!
That sounds so fun, I’m happy he enjoyed it! Thank you.
I cant believe how delicious this is! I love it so much. Thank you!
Can I substitute rice instead of noodles
I’m sure you could, I would just add rice separate once cooked, it would change the recipe to try to cook the rice in the soup itself. But you could test it out!
Hi Nora! Do I still need to keep noodles separate if I’m not using the TJ’s version? Thanks so much, love your blog!
Yes, no matter what pasta you use, keep them separate unless you plan on eating it all right away. They noodles will soak up all the broth in the refrigerator if you don’t. Thank you so much!