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; 2 cups vegan “chicken” pieces, chopped small; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 12 ounces small shaped pasta; salt and pepper, to taste; fresh chopped parsley, for serving; crackers or french bread, for serving

Jump to Recipe· 4.5 from 7 reviews

If you’re on the hunt for a hearty, comforting bowl to warm you up on any day, this Vegan Chicken Noodle Soup Recipe is going to be your new best friend. I love it because it tastes like the classic chicken noodle soup we all grew up loving, but it’s totally plant-based and packed with friendly flavors that comfort your soul. Whether you’re fighting off a cold or just craving something cozy, this recipe is straightforward, flexible, and downright delicious. Stick with me, and I’ll share all my tips to get that perfect bowl every single time.

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Why This Recipe Works

Rich & Flavorful Broth: Using vegan “chicken” broth and herbs creates a deeply comforting base that mimics traditional chicken soup perfectly.
Perfectly Textured Vegan Chicken: Chopped vegan chicken pieces give the soup that satisfying bite and protein boost.
Noodles Cooked Separately: Cooking pasta apart prevents mushiness, keeping your soup fresh even when stored.
Simple and Quick Steps: In under 30 minutes, you’ll have a homemade soup that feels like you simmered it all day.

Vegan Chicken Noodle Soup, plant-based chicken noodle soup, hearty vegan soup recipes, vegan comfort food, easy vegan noodle soup - 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

Each ingredient in this Vegan Chicken Noodle Soup Recipe plays a role in building that deep, homemade flavor. I always recommend picking good-quality vegan chicken and broth, especially because they bring the soup alive. And fresh veggies? Absolutely non-negotiable!

Vegan Chicken Noodle Soup, plant-based chicken noodle soup, hearty vegan soup recipes, vegan comfort food, easy vegan noodle soup - Flat lay of a small white ceramic bowl of golden olive oil, a large white ceramic bowl filled with chopped white onion, a few cloves of whole unpeeled garlic, three bright green celery stalks sliced, three peeled and sliced vibrant orange carrots, a small white ceramic bowl of dried green basil, a small white ceramic bowl of dried thyme, chopped vegan chicken pieces resembling small beige chunks, uncooked gigli pasta with its twisted funnel shape arranged neatly, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of cracked black peppercorns, and a small bunch of fresh green parsley sprigs, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: The base fat that gently sautés your aromatics to kick off all those layers of flavor.
Onion: Adds natural sweetness and depth; cooking it properly is key to mellow flavor.
Garlic: Brings warmth and that unmistakable comforting aroma.
Celery: Provides crunch and subtle herbal notes—classic in chicken noodle soups.
Carrots: Sweetness and color that brightens the broth beautifully.
Vegan “Chicken” Broth: The soul of the soup; choose a rich base like Better Than Bouillon No Chicken Base for amazing depth.
Vegan “Chicken” Pieces: Adds hearty texture and protein; Tofurky’s Plant Based Chik’n is my fave for this.
Dried Basil & Thyme: These herbs bring traditional flavor notes that tie everything together.
Small Shaped Pasta: I love fun shapes like gigli—they hold broth well without getting mushy.
Salt & Pepper: Simple but crucial—season to taste once everything simmers.
Fresh Chopped Parsley: Adds freshness and a pop of color right before serving.
Crackers or French Bread: The perfect accompaniment for dipping 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 wonderfully adaptable, so I always encourage you to make it your own. I sometimes swap in chickpeas if I’m out of vegan chicken, and I add a splash of nutritional yeast for a cheesy, savory dimension. Experimenting with herbs like rosemary or sage can also be a game-changer if you want to play with the flavor profile.

Variation: I once tried this soup with spiralized zucchini noodles instead of pasta for a low-carb option—it was surprisingly delightful and fresh.
Seasonal Twist: Adding fresh ginger and turmeric in the winter gives this soup a warming, anti-inflammatory boost.
Make it Spicy: When I’m craving more kick, a pinch of red pepper flakes or a drizzle of sriracha lifts it up perfectly.

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

Step 1: Sauté the Aromatics to Build Flavor

First, heat the olive oil in a large pot over medium-high heat. Once it shimmers, toss in the chopped onion, minced garlic, and sliced celery. Stir them around and let everything cook for about 5 minutes until the onion turns translucent and the veggies are softened but not browned. This step is huge—it wakes up the soup and sets the stage for that cozy flavor you’re craving.

Step 2: Add Carrots, Broth, and Vegan Chicken

Next, stir in the peeled and sliced carrots, your vegan chicken broth, and the chopped vegan chicken pieces. Sprinkle the dried basil and thyme right on top. Bring the entire mixture to a boil, then reduce the heat and let it simmer gently for about 10 minutes. This gives the veggies time to soften and the herbs a chance to infuse the broth with their lovely aroma.

Step 3: Cook Your Noodles Separately

While the soup simmers, bring a separate pot of salted water to a boil and cook your pasta according to the package instructions—but here’s a trick: cook them just one minute less than recommended. This way, the noodles hold some bite and won’t turn mushy once combined or stored. Drain the pasta and set aside until you’re ready to serve.

Step 4: Season and Serve with Fresh Parsley

Give the soup a taste and adjust the seasonings—maybe a pinch more salt, a grind of black pepper, or a little extra herbs if you want more oomph. Serve the soup hot with a generous handful of your perfectly cooked noodles in each bowl. Don’t forget to sprinkle fresh parsley on top for a burst of freshness—and add your favorite crackers or bread on the side. Yum!

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Pro Tips for Making Vegan Chicken Noodle Soup Recipe

Choosing Your Vegan Chicken: I’ve tried several brands, but Tofurky’s Plant Based Chik’n nails the texture and flavor to fool your taste buds every time.
Broth Bars Up the Flavor: Using a concentrated broth base like Better Than Bouillon No Chicken Base is a game-changer—it’s richer than plain vegetable broth and super easy to store.
Keep Noodles Separate for Storage: Always save cooked noodles aside when storing leftovers so they don’t soak up all the broth and turn mushy overnight.
Don’t Overcook Your Pasta: Undercooking the pasta just a little means it finishes cooking perfectly when added to the hot soup—no gummy noodles here!

How to Serve Vegan Chicken Noodle Soup Recipe

Vegan Chicken Noodle Soup, plant-based chicken noodle soup, hearty vegan soup recipes, vegan comfort food, easy vegan noodle soup - A bowl of chicken noodle soup is shown with clear, yellowish broth filling the white bowl with a thin blue rim. The soup has several layers including bright orange carrot slices and pale green celery pieces scattered throughout. Soft, wavy egg noodles are curled in different shapes, mixed with small chunks of cooked chicken that are light beige with a tender texture. Small green parsley flakes are sprinkled on top, adding a fresh touch. The bowl sits on a white marbled surface with a blue cloth and shiny silver spoon nearby. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping each bowl with freshly chopped parsley because it adds such a bright pop of color and freshness that livens up the savory broth. Sometimes I’ll squeeze a little fresh lemon juice on top, especially if I’m feeling like the soup needs a bit of a zing. Cracked black pepper over the top is also a simple way to make it feel extra cozy.

Side Dishes

Nothing beats pairing this Vegan Chicken Noodle Soup with crusty French bread or a pile of crisp crackers to scoop up all that delicious broth. When I want to add a little extra nourishment, a simple side salad with a bright vinaigrette balances out the meal perfectly.

Creative Ways to Present

For a dinner party, I like serving the soup in clear glass mugs or mini soup crocks with a sprig of thyme or parsley tied with kitchen twine around the handle. It looks charming and inviting, plus individual bowls make it easy to pass around. You can also use fun shaped noodles to add a touch of whimsy, especially when cooking for kids.

Make Ahead and Storage

Storing Leftovers

I store the leftover soup—without noodles—in an airtight container in the fridge for up to 3-4 days. I keep the pasta separately in its own container to avoid sogginess. When I’m ready to eat, I combine them back together and reheat gently. This way, every spoonful tastes fresh and perfectly textured.

Freezing

Freezing this Vegan Chicken Noodle Soup Recipe is totally doable but I always omit the pasta before freezing. The soup freezes well in a freezer-safe container for up to 3 months. When thawing, I let it sit overnight in the fridge and reheat it slowly on the stove, then cook fresh pasta on the side for serving.

Reheating

To reheat leftover soup, warm it gently on the stove over medium-low heat so the flavors meld back together without scorching. Add your pre-cooked noodles near the end just to warm through. This keeps everything tasting fresh and delicious, just like the first day.

FAQs

Can I make this Vegan Chicken Noodle Soup Recipe gluten-free?

Absolutely! Just swap out the pasta for your favorite gluten-free noodles. Many rice or corn-based pastas work well and will maintain a great texture. Just keep the cooking times in mind and cook slightly less than recommended so they don’t get mushy in the soup.
What vegan chicken brands work best?

I’ve tried several, but Tofurky’s Plant Based Chik’n really stands out for its texture and taste in this soup. However, you can also experiment with seitan cubes or even chickpeas as a budget-friendly alternative with great results.
Can I prepare this soup in an Instant Pot?

Yes! Use the sauté function first to cook the onions, garlic, and celery, then add the rest of the ingredients (except noodles). Cook on high pressure for 5 minutes, quick release pressure, and stir. Add your cooked noodles when serving to keep them perfect.
How do I prevent noodles from getting mushy?

The key is to cook noodles separately and slightly undercook them. Store them apart from the soup and add them right before serving or reheating. This keeps the noodles from soaking up too much broth and turning mushy.

Final Thoughts

This Vegan Chicken Noodle Soup Recipe holds a special place in my heart because it feels like a hug in a bowl—comforting, nourishing, and easy to make anytime you need it. I’ve shared it with family and friends countless times, and it always gets devoured (and requests for seconds). Give it a try—you’ll love how approachable and delicious vegan comfort food can be. What I really hope is that it becomes your go-to soup for chilly days, unwell afternoons, or anytime you need a little warmth from the inside out.