fbpx Print
Vegan Chicken Noodle Soup

Vegan Chicken Noodle Soup

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 4 1x
  • Main Dish
  • Vegan, American

Servings 4 1x

Scale Tap or hover over number to scale servings

Vegan chicken noodle soup, a plant-based version of this comforting dish. It’s healthy, nutritious, satisfying, full of flavor and ready in just 30 minutes!


  • 1 tbsp extra virgin olive oil (optional)
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1/2 onion, chopped
  • 2 cloves of garlic, chopped
  • 9 oz vegan chicken pieces, gluten-free if needed (255 g), see notes
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp poultry seasoning
  • 2 bay leaves
  • 4 cups vegetable stock (1 liter)
  • 4 oz vegan noodles, gluten-free if needed (115 g), I used brown rice fusilli


  1. Heat the oil in a large pot. If you don’t eat oil, use some extra vegetable stock or some water instead.
  2. Add the veggies (carrot, celery, onion and garlic) and the vegan chicken pieces and cook over medium-high heat until golden brown, stirring occasionally.
  3. Add the rest of the ingredients (except the pasta), stir and bring to a boil. Then add the pasta and cook over medium-high heat for 10 minutes or until the pasta is cooked.
  4. Remove from the heat, discard the basil leaves and serve immediately. I added some chopped fresh parsley on top, but it’s optional.
  5. Keep leftovers in a sealed container in the fridge for 5-7 days.


  • Beyond Meat Grilled Chicken Strips are a good choice, but feel free to use the brand you have on hand. You’ll find more alternatives above the recipe box (just read the “vegan chicken noodle soup ingredients” section).


  • Serving Size: 1/4 of the recipe
  • Calories: 235.6
  • Sugar: 2.9 g
  • Sodium: 589.8 mg
  • Fat: 5.9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 14.4 g