This vegan chicken noodle soup is ready in just 30 minutes and tastes just like the comforting classic soup. With simple ingredients and a hearty, tasty broth, it’s the perfect cozy meal for lunch or dinner!
Want more vegan soups? Try my vegan tomato soup, vegan potato soup, and vegan vegetable soup. Each one is full of rich flavors and wholesome ingredients, and they're easy to make, perfect for when you need a quick and satisfying meal.
This soup is made with a flavorful broth that complements the vegan chicken perfectly. The combination of onion, carrots, celery, and garlic adds a lot of great flavor, while the noodles bring the right amount of texture to make each bite satisfying.
Whether you're making it for a cozy weeknight dinner or a batch to enjoy throughout the week, this soup stores well in the fridge and tastes even better the next day. It's a great option for meal prepping or making ahead, so you always have a comforting meal ready to enjoy.
Ingredients for vegan chicken noodle soup
- Olive oil, or vegan butter: You can use olive oil for a lighter, healthier option, or vegan butter for a creamier, richer flavor in the soup.
- Onion: I used yellow onions, which are sweet and perfect for soups. But you can use any type of onion. White onions are milder, and red onions are a bit sharper in flavor, so feel free to use whichever you prefer!
- Celery.
- Carrots.
- Garlic
- Vegan chicken: For the vegan chicken pieces, you can find options like Tofurky or Gardein in the refrigerated section. You can also make your own homemade vegan chicken. Alternatively, you can use tofu, tempeh, seitan, or chickpeas as great substitutes.
- Vegan chicken broth, or vegetable broth: I used Better Than Bouillon No Chicken Base mixed with water, but you can also use a vegan chicken bouillon cube, pre-made vegan chicken broth, or simply vegetable broth for a lighter flavor.
- Bay leaves.
- Dried thyme: I used dried thyme, but you can also use fresh thyme, just double the amount. If you don't have either, you can substitute with rosemary, oregano, or even chicken seasoning.
- Egg-free pasta: Spiral pasta (like fusilli) works great because it soaks up the broth, but feel free to use any pasta you like. I used fusillone, which are like fusilli but thicker. If you need it gluten-free, just swap in your favorite gluten-free pasta.
- Salt.
- Ground black pepper.
- Fresh parsley: It’s used as a garnish at the end, adding a pop of color and a fresh flavor that complements the soup perfectly. It’s optional, but it’s a nice touch if you have it!
Find the full recipe with exact measurements in the recipe card below.
How to make vegan chicken noodle soup
Step 1: Heat the oil in a large pot over medium-high heat. Add the chopped onion, celery, carrots, and garlic, and cook until the vegetables soften, about 5 minutes.
Step 2: Add the vegan chicken and cook for 2 minutes.
Step 3: Pour in the broth, bay leaves, thyme, salt, and pepper. Stir, bring to a boil, then reduce to a simmer. Add the pasta and cook for about 10 minutes, or until al dente.
Step 4: Ladle the soup into bowls and top with fresh parsley if desired.
Storage instructions
Fridge: Store the soup in an airtight container in the fridge for up to 3-4 days.
Freezer: You can freeze the soup in an airtight container for up to 3 months.
Reheat from the fridge: Heat the soup on the stove over low heat, stirring occasionally, until warmed through. Alternatively, you can microwave it for 1-2 minutes, stirring halfway.
Reheat from the freezer: For best results, thaw the soup in the fridge overnight and reheat on the stove or in the microwave. If you're short on time, you can reheat it directly from frozen by gently simmering on the stove over low heat until heated through.
Frequently asked questions
Egg noodles are the traditional, classic choice for chicken noodle soup, but for a vegan version, you can use spiral pasta (like fusilli or rotini), which work wonderfully because they beautifully hold the rich, comforting broth. I used fusillone, which are thicker and perfect for soaking up flavor. You can also use rice noodles or gluten-free pasta if needed. Any pasta you have on hand will work in a pinch!
For the chicken in your soup, you can use vegan options like Tofurky or Gardein, which are available in the refrigerated section. If you prefer, you can also make your own homemade vegan chicken. Other great substitutes include tofu, tempeh, seitan, or chickpeas. These alternatives will provide great texture and flavor to your soup.
There are several options for a vegan equivalent of chicken broth. For this recipe, I used Better Than Bouillon No Chicken Base mixed with water, which gives a rich, savory flavor. You can also use a vegan chicken bouillon cube, pre-made vegan chicken broth, or simply vegetable broth for a lighter option. Each of these alternatives works well to give your soup that comforting, flavorful base without any animal products.
You can serve this soup with a variety of sides to make it a complete meal. A warm, crusty loaf of vegan bread or vegan garlic bread is perfect for dipping, or pair it with a classic vegan grilled cheese for a comforting combo. A light green salad with a tangy dressing adds freshness, and vegan crackers provide a nice crunch. These sides perfectly complement the soup’s flavors for a satisfying meal.
Yes, you can make this soup in the Instant Pot! Simply use the sauté function to cook the vegetables and vegan chicken for a few minutes. Then, add the broth, seasonings, and pasta. Set the Instant Pot to manual mode and cook on high pressure for about 5-7 minutes. Once done, do a quick release and stir in the parsley before serving. It’s a quick and easy way to make this soup!
Vegan Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil, or vegan butter
- 1 large onion, chopped
- 2 stalks celery , chopped
- 2 large carrots, peeled and chopped
- 4 cloves garlic, minced
- 8 ounces vegan chicken pieces, chopped, see notes
- 8 cups vegan chicken broth, or vegetable broth, I used Better Than Bouillon No Chicken Base mixed with water
- 2 bay leaves
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- Salt to taste
- 8 ounces egg-free pasta, any type of pasta works, but I like to use spiral pasta like fusilli or fusillone
- 1 tablespoon fresh parsley, chopped, optional for garnish
Instructions
- Sauté the vegetables: Heat the oil in a large pot over medium-high heat. Add the chopped onion, celery, carrots, and garlic. Sauté until the vegetables are soft, about 5 minutes.
- Sauté the vegan chicken: Add the vegan chicken and sauté for 2 minutes, allowing it to absorb the flavors.
- Add the remaining ingredients: Pour in the broth, bay leaves, thyme, salt, and pepper. Stir well and bring to a boil. Reduce the heat to a simmer, then add the pasta. Cook for about 10 minutes, or until the pasta is just al dente.
- Serve: Serve the soup hot in bowls, garnished with fresh parsley (optional).
Notes
- For the vegan chicken pieces, you can use options like Tofurky or Gardein from the refrigerated section, or make your own vegan chicken. Tofu, tempeh, seitan, or chickpeas also work well as substitutes.
- Store in an airtight container in the fridge for up to 3-4 days.
- Freeze in an airtight container for up to 3 months.
- Reheat from the fridge on the stove over low heat, stirring occasionally, until warmed through. Alternatively, microwave for 1-2 minutes, stirring halfway.
- To reheat from the freezer, thaw the soup in the fridge overnight and reheat on the stove or in the microwave. If you're short on time, reheat directly from frozen by simmering on the stove over low heat until heated through.
Pea says
This was so nice! Honestly the nicest thing I have cooked in a long time! I didn't have poultry seasoning but when i googled it I had all of the herbs separately anyway. I'm in the UK so used Quorn chicken fillets and then shredded/cut them up 🙂
Iosune Robles says
Hi! That sounds so good! For the next time, here you have our poultry seasoning recipe 🙂
Sada says
This recipe was delicious! I didn't have any poultry seasoning or vegan chicken pieces, but I used "chicken" styled soup boullion cubes instead. Next time I would use more water/broth, but other than that it was perfect! Thanks for the recipe 🙂
Iosune Robles says
So glad you liked it! Have a nice day 🙂
Marc says
Typo: at the end, discard bay leaves, not basil.
Frances says
Yes I made it My Granddaughter Jamine gives it 5 stars.
Derrick says
Chicken noodle soup very tasty indeed,used vegan chicken first time very nice,did not have bay leaves but still very nice the chicken seasoning make a tasty adition
Sorry did not think it went
Derrick says
Chicken noodle soup very tasty indeed,used vegan chicken first time very nice,did not have bay leaves but still very nice the chicken seasoning make a tasty adition
Iosune Robles says
Hi Derrick!! It is great to know you liked it!! Thank you so much!
Angel says
I've made this several times - it's fast and easy and my teen son likes it. I made changes based on what I had. I used No Chicken better than bouillon (skipped the poultry seasoning and bay leaves), added a little Italian seasoning...skipped the vegan chicken because it's expensive and I'm not a fan of faux meat, gluten free brown rice fusilli - and I always use more water and pasta adjusting the bouillon as needed. I always add more carrots, celery, pasta and water than called for. Oh and I skip the oil and use water - I don't like greasy soup and oil makes me ill. Thank you for the simple recipe.
Iosune says
Hi Angel! You're so welcome 🙂 Sounds great!
Charlene says
I made the Chicken Noodle, yum!! it was delish!! Thank you for all of your fantastic recipes!
Iosune says
Hi Charlene! You’re so welcome 🙂 SO glad you liked it!