If you’re craving a steaming bowl of comforting nostalgia with a plant-based twist, look no further than Vegan Chicken Noodle Soup. This savory, soul-warming classic brings together hearty vegetables, tender vegan chicken, and slurpable noodles, all simmered in an aromatic broth. Whether you need a pick-me-up on a rainy day or just want to enjoy a cozy homemade meal with friends, this Vegan Chicken Noodle Soup delivers all the familiar flavors — minus any animal products, but with all the love.
Ingredients You’ll Need
Gathering the ingredients for this Vegan Chicken Noodle Soup is straightforward, but every component plays an important role in creating that classic taste and texture. From the aromatic base to the generous handfuls of noodles, each one helps build up flavor and makes every spoonful truly satisfying.
- Olive oil: Provides a savory base and helps soften the vegetables for a silky mouthfeel.
- Onion (1 medium, chopped): Adds sweetness and depth to the broth, creating a rounded, hearty flavor.
- Garlic (3 cloves, minced): Essential for a savory backbone and fragrant aroma in any soup.
- Carrots (3 medium, sliced): Bring natural sweetness, color, and a touch of crunch to your spoonfuls.
- Celery (2 stalks, sliced): Adds an aromatic, slightly peppery note that perfectly balances the carrots.
- Dried thyme (1/2 teaspoon): Infuses an earthy, herby undertone that makes the whole pot sing.
- Dried oregano (1/2 teaspoon): Offers a touch of warmth and complexity that pairs so well with the broth.
- Bay leaf (1): Builds an aromatic base that lingers in the background for authentic, homey vibes.
- Vegetable broth (8 cups): Acts as the soulful liquid foundation and soaks up the essence of all the other ingredients.
- Cooked vegan chicken pieces (1 1/2 cups): Brings the signature “chicken” texture and savory bite — use store-bought, homemade, jackfruit, or tofu.
- Wide egg-free noodles or rotini pasta (2 cups): Soak up the broth and make every bite hearty and satisfying; make it gluten-free if needed.
- Salt and pepper to taste: Essential for dialing in just the right flavor balance before serving.
- Fresh parsley (2 tablespoons, chopped): Sprinkled on at the end for fresh color and zippy brightness.
How to Make Vegan Chicken Noodle Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Once the oil shimmers, toss in your chopped onion and let it gently sauté for 3 to 4 minutes, stirring occasionally. When the onion is soft and translucent, add the garlic. Enjoy the rush of mouthwatering aroma as you stir everything together — this is the soul of your Vegan Chicken Noodle Soup!
Step 2: Add the Veggies
Drop in the carrots and celery, giving the mixture a few good stirs. Let them cook for about 5 minutes. The carrots will infuse the pot with sweetness, and the celery lends the quintessential soup flavor that everyone loves. They don’t need to be fully soft at this stage — just enough to release their flavors into the oil and onions.
Step 3: Build the Broth
Sprinkle in the dried thyme and oregano, then pop in the bay leaf. This little trio transforms your kitchen into a fragrant oasis. Pour in the vegetable broth and give it a good stir, scraping the bottom to catch any tasty bits. Bring the whole pot to a gentle boil so all those flavors start mingling and becoming friends.
Step 4: Simmer to Perfection
Lower the heat and let your soup simmer for 10 minutes. During this time, everything melds together — the carrots and celery soften, and the herbs work their magic, creating a flavorful, golden broth that forms the signature base of Vegan Chicken Noodle Soup.
Step 5: Add the Noodles and Vegan Chicken
Now for the fun part! Stir in your noodles and vegan chicken pieces. Cook for 8 to 10 minutes, or until the noodles are perfectly tender but not mushy, and the vegan chicken heats through. If you’re using jackfruit or tofu, add it at this stage as well. Season everything generously with salt and pepper, and taste to make sure it’s just right.
Step 6: Finish with Freshness
Before serving, fish out the bay leaf and stir in a generous sprinkle of fresh parsley. This final flourish adds a burst of bright green and brings the whole pot to life. Now, ladle out your Vegan Chicken Noodle Soup and bask in the cozy goodness!
How to Serve Vegan Chicken Noodle Soup
Garnishes
Add a big handful of fresh chopped parsley or even a swirl of lemon juice to each bowl for a pop of color and zesty freshness. Cracked black pepper or a pinch of red chili flakes can also make your Vegan Chicken Noodle Soup extra inviting, especially if you love a little heat.
Side Dishes
This soup pairs beautifully with crusty sourdough bread, a simple green salad, or homemade vegan croutons. Classic crackers or a slice of garlicky toast give you an extra layer of satisfying crunch alongside every spoonful of hearty Vegan Chicken Noodle Soup.
Creative Ways to Present
Try serving your Vegan Chicken Noodle Soup in a hollowed-out bread bowl for a dramatic, bakery-style presentation. For a cozy touch, arrange bowls on a platter with steaming mugs of herbal tea. Add a sprinkle of microgreens or edible flowers for a special, Instagram-worthy finish.
Make Ahead and Storage
Storing Leftovers
Let any leftover Vegan Chicken Noodle Soup cool to room temperature before transferring it to an airtight container. Tuck it into the refrigerator, where it will stay fresh and tasty for up to 4 days. The flavors will deepen overnight, making your next bowl even more delicious.
Freezing
Vegan Chicken Noodle Soup freezes well — just ladle cooled soup (sans noodles, if possible, as they can get mushy) into freezer-safe containers. It’ll keep for up to three months. When you’re ready, defrost in the fridge overnight and add freshly cooked noodles as you reheat it for the best texture.
Reheating
To reheat, pour the soup into a saucepan and warm gently over medium heat, stirring occasionally. Add a splash of extra broth or water if the soup has thickened. You can also microwave single servings for a quick, comforting meal at work or home.
FAQs
Can I use a different type Soup
Absolutely! Vegan Chicken Noodle Soup is wonderfully flexible. Try tofu, tempeh, chickpeas, or shredded jackfruit — each brings its own unique texture and soaks up all those cozy flavors beautifully.
What kind of noodles work best in Vegan Chicken Noodle Soup?
Wide egg-free noodles or rotini pasta keep things classic and comforting. If you’re gluten-free, swap in your favorite gluten-free pasta; just keep an eye on the cooking time so the noodles stay firm in the broth.
How do I make this soup extra flavorful?
For deeper flavor, add a squeeze of fresh lemon juice or a dash of turmeric at the end. A splash of soy sauce or nutritional yeast can also provide savory, umami background notes that really make your Vegan Chicken Noodle Soup shine.
Can I pack this soup for lunch?
Definitely! Pack it in a thermos for a warm, comforting lunch, or reheat at work. Be sure to store noodles separately if you prefer them with firmer texture, then simply add them in when serving.
Why does the soup sometimes thicken after chilling?
Noodles soak up broth as the soup sits, making it thicker the next day. Just stir in a little extra vegetable broth or water while reheating to return your Vegan Chicken Noodle Soup to the perfect consistency.
Final Thoughts
There’s truly nothing like a bowl of homemade Vegan Chicken Noodle Soup to warm both heart and home. It’s easy, nourishing, endlessly adaptable, and brimming with flavors you’ll want to share with everyone at your table. Give it a try — your kitchen will smell amazing, and cozy comfort is just a pot away!
Print
Vegan Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Vegan Chicken Noodle Soup is a comforting and hearty plant-based twist on a classic favorite. Packed with vegetables, vegan chicken pieces, and flavorful herbs, this soup is perfect for cozy nights or when you need a warm pick-me-up.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 8 cups vegetable broth
- 1 1/2 cups cooked vegan chicken pieces (store-bought or homemade)
- 2 cups wide egg-free noodles or rotini pasta
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until translucent. Add garlic, carrots, and celery; cook for 5 minutes.
- Add herbs and broth: Stir in thyme, oregano, and bay leaf. Pour in vegetable broth and simmer for 10 minutes.
- Cook noodles and vegan chicken: Add noodles and vegan chicken; cook for 8–10 minutes until noodles are tender.
- Season and serve: Season with salt, pepper, and parsley. Remove bay leaf before serving.
Notes
- Substitute jackfruit or tofu for vegan chicken if desired.
- Enhance flavor with lemon juice or turmeric.
- To make gluten-free, use gluten-free pasta and check vegan chicken for gluten.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
