If you grew up loving chicken noodle soup, then this vegan chicken noodle soup is going to bring back delicious memories—just without the meat! It’s warm, comforting, and full of flavour, just like the classic version. With tender veggies, small pasta, and plant-based “chicken,” this soup is perfect for rainy days, cold evenings, or when you’re feeling under the weather. The best part? It’s 100% vegan and still tastes absolutely amazing.
Ingredients You’ll Need
Main Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 celery stalks, sliced
- 3 carrots, peeled and sliced
- 8 cups vegan chicken broth (or use vegetable broth)
- 2 cups vegan chicken pieces (cut small, like soy curls, tofu, or seitan)
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 12 ounces small pasta (like elbow, shells or orzo)
- Salt and black pepper, to taste
- Fresh chopped parsley (for garnish)
- Crackers or French bread, for serving
How to Make Vegan Chicken Noodle Soup
1. Start with the Veggies
Heat olive oil in a large pot over medium-high heat. Add chopped onion, garlic, and celery. Cook for about 5 minutes, stirring now and then, until the onions look soft and see-through.
2. Add the Rest of the Soup Ingredients
Mix in the sliced carrots, vegan chicken pieces, broth, basil, and thyme. Turn up the heat to bring it all to a boil, then reduce to a simmer. Let it cook for about 10 minutes, so the veggies soften and the flavours blend nicely.
3. Cook the Pasta Separately
While the soup simmers, cook your pasta in a separate pot. Boil it for 1 minute less than the package says – this keeps the noodles firm so they don’t turn mushy in the soup. Drain and keep aside.
4. Taste and Adjust Seasoning
Taste the soup and see if it needs more salt, pepper, or herbs. Adjust as needed for perfect flavour.
5. Time to Serve!
To serve, add a scoop of cooked pasta into each bowl. Pour the hot soup over it. Sprinkle some fresh parsley on top and serve with crackers or a slice of bread on the side.
Tip: When storing leftovers, keep the pasta and soup in separate containers. This keeps the noodles from soaking up too much broth and getting soggy.
This vegan chicken noodle soup is everything you love about the classic version – hearty, soothing, and delicious – but made fully plant-based. It’s easy to make, doesn’t take much time, and is great for when you want something nourishing and simple. Whether you’re under the weather or just craving comfort food, this soup will warm your body and your heart. Try it once and it’ll become a regular in your kitchen!
FAQs
Can I use regular vegetable broth instead of vegan chicken broth?
Yes, you can. While vegan chicken broth adds a traditional flavour, regular veggie broth works just fine and still tastes great.
What kind of vegan chicken should I use?
You can use soy curls, firm tofu, tempeh, or seitan. Even pre-packaged vegan chicken from brands like Gardein works well.
Can I cook the pasta directly in the soup?
It’s best to cook the pasta separately to avoid it soaking up too much broth and becoming mushy, especially for leftovers.
How long can I store this soup?
Store the soup (without noodles) in the fridge for up to 4 days. Keep pasta in a separate container to maintain texture.
Is this recipe kid-friendly?
Yes! It’s mild, warm, and full of familiar flavours. Perfect for kids and even picky eaters.
