A flavorful and hearty vegan chicken noodle soup made with eggless pappardelle noodles, diced carrots, celery, and chickenless chunks in a simple vegetable broth. It’s a comforting soup for when you need a taste of home.
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Classic chicken soup is the remedy for all ills during the winter months. Whether you have the flu, a cold, or a sore throat, chicken soup comes to the rescue. It’s warm and comforting and tastes like mom’s home cooking, making you feel warm and fuzzy inside.
You don’t have to miss out on this classic recipe if you’re vegan. My vegan chicken noodle soup has all of the elements of the classic recipe with a vegan twist.
How is it possible to make vegan chicken noodle soup? It’s quite simple! With a few substitutions, you have a flavorful, warm bowl of hearty goodness.
The most important substitute is chickenless chicken. You can go several ways with this option. You could use Butler’s Soy Curls, which, when rehydrated, take on the texture of chicken. Or if you can’t find soy curls in a grocery store near you, you can use chickenless strips, which are sold with the other vegan meat substitutes in the refrigerated section of your grocery store.
If you’re looking for a comforting soup to lift your spirits or just a warm bowl of hearty goodness, this vegan chicken noodle soup delivers!
💗 Why You’ll Love Vegan Chicken Noodle Soup Recipe
- Full of vegetables that add vitamins and minerals.
- Hearty, thick pappardelle noodles give this soup an excellent texture.
- Chickenless chicken has the taste and texture of real chicken.
- A delicious vegan soup for when you feel under the weather or want a healthy and hearty soup for the cold winter months.
🥣 Ingredients and Notes
Vegetables: Diced yellow onion, garlic, carrots, and celery make up the flavorful base of this soup.
Vegetable Broth: Use low-sodium vegetable broth to control the seasoning.
Chickenless Chicken: Either use soy curls or your favorite chicken substitute. I do not recommend using breaded vegan chicken as it will dissolve in the soup.
Eggless Noodles: I used thick pappardelle noodles
Herbs: One bay leaf, dried thyme, and dried oregano adds herbal flavor and depth.
Salt and Black Pepper: Add to your taste preference.
Parsley: Added for garnish.
📖 Variations and Substitutions
Vegan Dumplings: Add vegan dumplings to the soup instead of noodles for a twist on the classic.
More Veggies: Consider adding mushrooms, diced potatoes, or green beans.
Gluten-Free: Make this soup gluten-free by using your choice of gluten-free noodles or substituting the noodles for brown rice.
Soy-Free: Use chickpeas instead of the soy curls or chickenless chicken strips for a soy-free version.
🔪 Tools and Equipment
Large Soup Pot: Use a large pot with a lid so you have enough room for all the vegetables, broth, chickenless chicken, and noodles.
Ladle: For serving the soup.
Soup Bowls: I like to use big bowls for a large serving.
👩🏻🍳 How to Make Vegan Chicken Noodle Soup
- Heat olive oil in a large pot over medium-high heat. Add chopped onion, minced garlic, carrots, and chopped celery, and sauté for 2-3 minutes until onions are translucent and vegetables are slightly softened.
- Pour in vegetable broth, bay leaf, dried thyme, and oregano. Stir to combine. Bring to a boil.
- Bring the soup to a boil, add the noodles, then reduce heat to medium-low and cover the pot. Cook until the noodles are tender, about 7 minutes.
- Add the chickenless chicken. Cook for an additional 3 minutes.
- Remove the bay leaf. Season the soup with salt and pepper to taste.
- Ladle the vegan chicken noodle soup into bowls and sprinkle with chopped fresh parsley if desired. Serve hot and enjoy!
📝 Expert Tips
- Finely dice the onion, celery, and carrots roughly the same size so that they cook evenly.
- Don’t overcook the vegetables so that they are mushy. The texture is improved if the vegetables have a bite.
- If you use thick noodles, you may want to add more vegetable broth so there is enough liquid to allow them to cook through.
- The noodles will absorb some of the broth when cooking.
- Add the chickenless chicken at the very end. Adding it too early will cause it to become rubbery.
❓ FAQS
When you’re sick, it’s important to stay hydrated. The broth in chicken noodle soup provides liquid to prevent dehydration. The combination of vegetables and chicken provides a mix of nutrients, including vitamins, minerals, and proteins. It’s easy to digest, making it ideal for those with an upset stomach. The warmth of the soup can be comforting for those with a sour throat.
Egg noodles are traditionally used in chicken noodle soup, but you want to use eggless noodles for this vegan version. Any eggless noodles work. My suggestions include egg-free wide pasta noodles, Fuseli pasta, or pappardelle noodles.
🍽 Serving Suggestions
Serve in large bowls topped with fresh parsley. Consider serving with sourdough bread and vegan butter for dipping in the soup. Or a simple green salad for extra nutrients and a refreshing contrast to the warm soup.
🫙 Storage
Refrigerator: Allow the soup to cool to room temperature. Transfer to an airtight container. Store in the refrigerator for 3-4 days.
Freezer: After the soup has cooled, transfer it to a freezer-safe container. Leave a bit of room at the top of the container to allow for expansion when the soup freezes. The soup will keep in the freezer for up to 3 months.
Reheating: Transfer the frozen soup to the refrigerator to defrost overnight. Transfer to a saucepan to warm over medium heat until heated through.
😋 More Vegan Soup Recipes!
Recipe
Vegan Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 8 cups vegetable broth
- 1 cup chickenless chicken strips diced
- 2 cups eggless noodles
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chopped onion, minced garlic, carrots, and chopped celery, and sauté for 2-3 minutes until onions are translucent and vegetables are slightly softened.
- Pour in vegetable broth, and add the bay leaf, dried thyme, and oregano. Stir to combine. Bring to a boil.
- Reduce the heat to a simmer. Add the noodles, and cook for about 7 minutes or until the noodles are tender.
- Add the chickenless chicken. Cook for an additional 3 minutes.
- Remove the bay leaf. Season the soup with salt and pepper to taste.
- Ladle the vegan chicken noodle soup into bowls and sprinkle with chopped fresh parsley if desired. Serve hot and enjoy!
Notes
-
- Finely dice the onion, celery, and carrots roughly the same size so that they cook evenly.
-
- Don’t overcook the vegetables so that they are mushy. The texture is improved if the vegetables have a bite.
-
- If you use thick noodles, you may want to add more vegetable broth so there is enough liquid to allow them to cook through.
-
- The noodles will absorb some of the broth when cooking.
-
- Add the chickenless chicken at the very end. Adding it too early will cause it to become rubbery.
- Store in the refrigerator for 3-4 days. Freeze for up to 3 months. Defrost in the refrigerator overnight, and reheat in a saucepan over medium heat.
Chahinez
This was the ultimate cozy soup recipe. I made it this week and it was so good!
Liza
This meatless chicken soup is the ultimate comfort food meal! The flavor is wonderful, and everyone in my family wanted seconds.
Anjali
This soup really was so comforting and cozy, and totally reminded me of regular chicken noodle soup!! Will definitely be making this frequently during these colder winter months!
Gianne
It’s packed with flavorful veggies, tender “chicken” chunks, and perfectly cooked noodles. The broth is deliciously savory and comforting. This soup is a vegan dream come true!