Vegan Chicken Noodle Soup Recipe

I absolutely love this Vegan Chicken Noodle Soup Recipe because it delivers all the cozy, comforting vibes of classic chicken noodle soup without any animal products. It’s warm, hearty, and packed with flavor, making it perfect for chilly evenings, feeling under the weather, or just whenever you want a soul-soothing bowl. The easy swap for vegan chicken pieces means you still get that satisfying meaty texture, while the fresh herbs and veggies keep it bright and wholesome.

When I first tried making this at home, I was amazed at how quickly it came together and how tasty it was without any complicated ingredients. You’ll find that this Vegan Chicken Noodle Soup Recipe is just the right balance of rich broth, tender noodles, and tender “chicken” pieces that everyone in my family goes crazy for—vegan or not! Plus, it’s so versatile, you can make it your own with simple tweaks.

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Ingredients You’ll Need

The ingredients in this Vegan Chicken Noodle Soup Recipe work beautifully together because they build layers of flavor — sweet carrots, aromatic celery, and those essential herbs make the broth flavorful even before adding vegan chicken. When shopping, look for vegan chicken in the refrigerated section and pick a pasta shape that holds sauce well (I love gigli or small shells!).

• Olive oil: Adds richness and helps soften the veggies without overpowering the soup.
• Onion: Provides the perfect savory base when sautéed until translucent.
• Garlic: Boosts that classic comforting soup aroma and depth.
• Celery: Gives crunch and a subtle herbal note — essential for tradition.
• Carrots: Add sweetness and color that brightens the broth.
• Vegan “chicken” broth or vegetable broth: The heart of your soup’s flavor — I recommend a good quality vegan chicken broth for that authentic taste.
• Vegan “chicken” pieces: I like Tofurky’s Plant Based Chik’n, but seitan or chickpeas work well too for that meaty texture.
• Dried basil: Adds a fragrant, slightly sweet herbal note.
• Dried thyme: Earthy and slightly minty, perfect for balancing flavors.
• Small shaped pasta: Like gigli or egg-free egg noodles — they hold broth nicely and add satisfying bite.
• Salt + pepper: Crucial for seasoning and bringing everything together.
• Fresh chopped parsley: For garnish and a fresh pop of color and flavor.
• Crackers or French bread: To accompany and soak up every last drop of soup.

Variations

I like to encourage tweaking this Vegan Chicken Noodle Soup Recipe to fit your mood or what’s in the fridge. You’ll be surprised how well it adapts, whether you want it more brothy, thicker, or packed with extra veggies.

• Swap the vegan chicken: I’ve used chickpeas when I was out of vegan chicken and it gave a nice texture and protein boost—totally delicious and budget-friendly.
• Use gluten-free pasta: For friends who need it, gluten-free pasta works just as well without changing the flavor.
• Throw in extra veggies: Sometimes I add mushrooms or peas for an even heartier soup my family loves.
• Make it spicy: A pinch of red pepper flakes adds a lovely warmth when you want a little kick.

How to Make Vegan Chicken Noodle Soup Recipe

Step 1: Sauté Your Base Vegetables

Start by warming olive oil in a large pot over medium-high heat. Toss in chopped onion, minced garlic, and sliced celery. Keep stirring and sauté these for about 5 minutes until the onions turn translucent and everything smells fragrant. This is your flavor foundation, so don’t rush it — soft, tender veggies make a big difference here!

Step 2: Add Broth, Carrots, Vegan Chicken, and Herbs

Once your base veggies are softened, add sliced carrots, your vegan chicken pieces, and pour in vegan chicken or vegetable broth. Sprinkle in dried basil and thyme, then bring it all to a boil. When it starts boiling, turn the heat down and let it simmer gently for 10 minutes so the flavors can mingle and the carrots become tender but not mushy.

Step 3: Cook the Pasta Separately

While your soup simmers, cook the pasta in a separate pot following package directions—but here’s my trick: cook it for one minute less than suggested. That way, the noodles stay firm and won’t turn mushy once mixed in or reheated. Drain and set aside until you’re ready to serve.

Step 4: Final Seasoning and Serving

Before serving, taste your soup and adjust salt, pepper, or add any extra herbs you like. Ladle the broth and veggies into bowls, then top with a handful of the cooked noodles. Sprinkle fresh chopped parsley on top for that lovely burst of green and fresh flavor. Serve with crackers or crusty French bread to soak up the delicious broth.

How to Serve Vegan Chicken Noodle Soup Recipe

Garnishes

I love topping this soup with freshly chopped parsley because it adds brightness and a fresh herbal note that lifts the whole bowl. Sometimes I also sprinkle a little cracked black pepper or a tiny drizzle of olive oil for extra richness. If you like a bit of zing, a squeeze of lemon juice can really brighten the flavors.

Side Dishes

My go-to sides with this Vegan Chicken Noodle Soup Recipe are crunchy crackers or crusty French bread—perfect for sopping up the broth. On colder days, I sometimes serve it with a simple green salad dressed lightly with lemon vinaigrette to keep things balanced and fresh.

Creative Ways to Present

For a special family dinner or cozy gathering, I like to serve the soup in individual rustic bowls alongside homemade breadsticks or a sprinkle of nutritional yeast on top for a cheesy twist. Recently, I tried serving it with little vegan chicken sliders on the side—the combo was a hit and made the meal feel extra special!

Make Ahead and Storage

Storing Leftovers

When storing leftovers, I always keep the soup broth and veggies separate from the cooked noodles in airtight containers in the fridge. This way, the noodles don’t soak up all the liquid and get mushy. The soup will keep well for 3-4 days, so it’s perfect for a few quick re-heated lunches or dinners.

Freezing

I’ve frozen this soup many times without the noodles, and it keeps beautifully. After letting the soup cool completely, I portion it into freezer-safe containers or bags. When I’m ready to eat, I thaw it in the fridge overnight and then gently warm it on the stove, adding fresh cooked noodles at the end. It’s a great way to have home-cooked meals on hand without stress!

Reheating

To reheat leftover Vegan Chicken Noodle Soup Recipe, I pour the broth and veggies into a pot over medium heat, stirring occasionally until warmed through. Then, I stir in freshly cooked noodles and let everything heat together for a minute or two. This keeps the noodles nice and chewy and the soup tasting fresh.

FAQs

Final Thoughts

This Vegan Chicken Noodle Soup Recipe holds a special place in my kitchen because it feels like a warm hug in a bowl every time I make it. Whether you’re new to vegan cooking or a seasoned pro, I promise this soup will quickly become a go-to comfort meal. I encourage you to give it a try—you’ll enjoy how simple it is yet how deeply satisfying it tastes. Trust me, once you make this, you’ll want it in your recipe rotation for all those cozy nights ahead!

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