Vegan Chicken Noodle Soup

5 from 4 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 235.6kcal

Author: Iosune Robles

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

US Customary - Metric

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.

Nutrition