Name: Vegan Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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!

This post contains affiliate links. Read my full disclosure here.

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?

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About Nora