Name: Vegan Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; salt + pepper, to taste; 2 cups vegan “chicken” pieces, chopped small; 12 ounces small shaped pasta; fresh chopped parsley, for serving; crackers or french bread, for serving

Jump to Recipe· 4.7 from 45 reviews

If you’re craving a cozy bowl of comfort that just happens to be plant-based and so satisfying, you’re going to love this Vegan Chicken Noodle Soup Recipe. It’s the kind of soup that feels like a warm hug on a chilly day, and I’ve perfected it so you can whip it up without any fuss. Trust me, once you try this, you’ll be coming back to it all winter long!

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Why This Recipe Works

Rich Flavor Base: Using vegan “chicken” broth and plant-based “chicken” pieces creates a deeply savory, satisfying profile that mimics traditional chicken noodle soup perfectly.
Perfectly Tender Veggies: Sauteeing the onions, garlic, and celery first softens them and brings out their sweetness, adding layers of flavor you don’t get from just boiling everything.
No Mushy Noodles: Cooking the pasta separately and adding it last keeps your noodles from getting gummy — a classic soup-saving move you’ll appreciate.
Flexible & Friendly: This soup is easily adapted to what you have on hand, and it’s just as great for a quick weeknight meal as for when you want to impress plant-based guests.

Vegan Chicken Noodle Soup, plant-based chicken noodle soup, vegan comfort food recipes, dairy-free chicken noodle soup, healthy vegan soup recipes - A white pot filled with clear yellow broth soup containing wavy egg noodles that float through the liquid. Slices of bright orange carrots and pale green celery are mixed evenly throughout the soup, along with small pieces of white chicken. The soup is topped with finely chopped fresh green herbs, adding small bursts of color. The pot is resting on a white marbled surface next to a blue striped cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Vegan Chicken Noodle Soup Recipe is in its straightforward, wholesome ingredients that come together to make a super comforting bowl. Each component plays its role, from the aromatic veggies to the savory vegan “chicken.”

Olive oil: A great medium to start sauteing the vegetables, bringing out their natural sweetness and flavor.
Onion: Essential for depth of flavor and base aroma.
Garlic: Adds that classic savory punch that makes everything taste better.
Celery: Provides the traditional soup crunch and a subtle earthiness.
Carrots: Natural sweetness and color, plus a bit of texture.
Vegan “chicken” broth or vegetable broth: I love using Better Than Bouillon No Chicken Base for richness, but plain veggie broth works too.
Vegan “chicken” pieces: Tofurky Plant Based Chik’n is my go-to—they hold up beautifully and lend a realistic texture.
Dried basil & thyme: Classic herbs that bring warmth and herbal notes.
Small shaped pasta: Choosing a fun shape (like gigli) or your favorite noodle keeps things interesting and comforting.
Salt & pepper: To balance and bring out all those cozy flavors.
Fresh parsley: Brightens the bowl just before serving.
Crackers or French bread: Perfect for dunking and soaking up every last drop.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Vegan Chicken Noodle Soup Recipe is like a trusty friend—I’ve found it’s great as-is, but I also love mixing it up a bit depending on the season or my pantry stash. Don’t be afraid to make it your own!

Add some heat: Once, I tossed in a pinch of red pepper flakes for a little kick, and it was a hit. You can totally customize the spice level to your liking.
Use chickpeas instead of vegan chicken: I’ve swapped in chickpeas for a chunkier, budget-friendly variation that’s still hearty and protein-packed.
Gluten-free option: Swap the pasta for your favorite gluten-free noodles and still enjoy that classic comfort.
Use fresh herbs: Dill or rosemary work beautifully if you’re feeling fancy or have fresh herbs on hand.

Step-by-Step: How I Make Vegan Chicken Noodle Soup Recipe

Step 1: Saute the Flavor Trio

Start by heating olive oil in a large pot over medium-high heat. Toss in the chopped onion, minced garlic, and sliced celery. Saute them for about 5 minutes, or until the onions look translucent and soft. This step is crucial! It amps up the flavor base big time and avoids that bland “boiled vegetable” taste.

Step 2: Build the Soup

Add the sliced carrots, vegan chicken broth, chopped vegan “chicken” pieces, and sprinkle in the dried basil and thyme. Bring the whole pot up to a gentle boil. Then turn it down to a simmer for 10 minutes, letting the flavors blend and the veggies soften just right.

Step 3: Cook Noodles Separately

While your soup is simmering, cook the pasta in a separate pot. Pro tip: cook them for 1 minute less than the package instructions say. This little trick keeps your noodles from getting mushy once they hit the hot soup. Drain and set aside until serving.

Step 4: Final Taste & Serve

Before plating, taste your soup and add salt, pepper, or even a little extra herb if you want. Ladle it into bowls and add a handful of the cooked noodles to each bowl. Sprinkle a generous bit of fresh chopped parsley on top for color and a fresh note. Serve with crackers or a hunk of warm bread—the perfect dunking companion.

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Pro Tips for Making Vegan Chicken Noodle Soup Recipe

Don’t skip the saute step: That first saute of onion, garlic, and celery is what makes your broth sing. It’s worth the few extra minutes.
Keep noodles separate: Storing pasta in the soup makes it soggy fast — always store cooked noodles and soup separately.
Pick flavorful vegan chicken: I prefer Tofurky for texture and taste, but you can experiment with seitan or chickpeas too.
Adjust herbs last-minute: Adding a pinch more dried herbs after simmering freshens up the flavor beautifully.

How to Serve Vegan Chicken Noodle Soup Recipe

Garnishes

I always top my bowls with fresh chopped parsley—it adds such a bright, herbaceous pop that balances the rich soup beautifully. Sometimes I throw in a squeeze of fresh lemon juice if I’m feeling fancy or want a little zing.

Side Dishes

Crackers, crusty French bread, or a warm baguette are my go-to sides. They soak up the broth like champs and bring a lovely crunch or chew to contrast the tender noodles and veggies.

Creative Ways to Present

For family dinners or casual dinner parties, I like serving this soup in rustic mugs or mini soup crocks, paired with a small plate of dipping bread and a fresh herb sprig on the side. It makes it feel special without any extra work on your end.

Make Ahead and Storage

Storing Leftovers

After dinner, I store the soup in an airtight container in the fridge for up to 4 days. I make sure to keep the cooked pasta separate in its own container to avoid it absorbing all the broth and turning mushy—which can happen fast otherwise.

Freezing

This Vegan Chicken Noodle Soup freezes beautifully if you leave the noodles out. Just cool your soup completely, pop it in a freezer-safe container, and freeze up to 3 months. When you want it, thaw overnight in the fridge and add fresh noodles when reheating.

Reheating

When warming leftovers, I reheat the broth and veggies gently on the stove until bubbling, then add fresh cooked noodles. This keeps everything tasting fresh and the texture just right without any sogginess.

FAQs

Can I make this Vegan Chicken Noodle Soup Recipe in an Instant Pot?

Absolutely! Use the sauté function to cook your onion, garlic, and celery, then add the rest of the ingredients (except pasta). Seal the pot and cook on high pressure for 5 minutes. Quick-release the pressure carefully, then add cooked noodles when serving.
What vegan chicken alternatives work best in this soup?

I love Tofurky’s Plant Based Chik’n pieces for their texture and flavor, but if you can’t find them, seitan, textured vegetable protein, or even chickpeas work as great swaps.
Can I use gluten-free noodles in this recipe?

Definitely! Just make sure to cook gluten-free pasta gently and keep them separate until serving to avoid mushiness. Many gluten-free pastas work well here.
How do I prevent the noodles from getting soggy?

Cook the pasta separately and add it to individual bowls when serving. Also, store leftovers with noodles and broth separated to maintain the best texture.

Final Thoughts

Honestly, this Vegan Chicken Noodle Soup Recipe has become my go-to comfort food when I want something cozy, nourishing, and quick. It’s simple, adaptable, and so satisfying you won’t miss the traditional version. I’m excited for you to try it and make it your own—grab your ladle and get ready for that warm, delicious hug in a bowl.