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; salt + pepper, to taste; 12 ounces small shaped pasta; fresh chopped parsley, for serving; crackers or french bread, for serving

Jump to Recipe· 4.5 from 8 reviews

There’s nothing quite like a bowl of cozy, comforting soup to soothe the soul, and my Vegan Chicken Noodle Soup Recipe does exactly that—without any animal ingredients! This recipe is fan-freaking-tastic because it manages to bring all those hearty, familiar flavors of classic chicken noodle soup using vegan “chicken” pieces and a rich broth. Trust me, after making this a few times, it’s become my go-to when I want warmth, comfort, and a little bit of homemade magic all in one bowl. Keep reading and I’ll spill all my best tips so you nail it on your very first try.

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Why This Recipe Works

Vegan “Chicken” Magic: Using plant-based “chicken” pieces makes the soup hearty and protein-packed, mimicking classic flavors without compromise.
Rich, Flavorful Broth: The combination of good broth and herbs builds a deep, cozy flavor that feels like a warm hug in a bowl.
Perfectly Cooked Noodles: Cooking pasta separately and adding it just before serving keeps it tender without turning mushy.
Simple, Fresh Ingredients: This recipe uses basic pantry staples and fresh veggies, making it easy for anyone to whip up anytime.

Vegan Chicken Noodle Soup, vegan noodle soup, plant-based chicken soup, vegan comforting soup, dairy-free chicken 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

Every ingredient in this Vegan Chicken Noodle Soup Recipe plays a role: the fresh veggies add crunch and sweetness, the herbs bring warmth, and the vegan chicken provides that familiar texture and protein boost. Shopping tip? Look for plant-based “chicken” in the refrigerated section—it really makes a difference!

Vegan Chicken Noodle Soup, vegan noodle soup, plant-based chicken soup, vegan comforting soup, dairy-free chicken 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: Adds a subtle richness and helps sauté the aromatics to build the soup’s flavor base.
Onion: Gives sweetness and depth when cooked until translucent—don’t rush this step!
Garlic: Brings that signature savory aroma we all crave in a good soup.
Celery: Provides a mild bitterness and texture contrast, classic to chicken noodle soup.
Carrots: Adds natural sweetness and color that livens up the bowl.
Vegan “chicken” pieces: Your plant-based protein that mimics classic chicken—Tofurky’s Plant Based Chik’n is my favorite.
Vegan “chicken” broth or vegetable broth: The heart of the soup’s flavor; Better Than Bouillon No Chicken Base is a game-changer here.
Dried basil and thyme: These herbs layer in earthiness and warmth to round out the flavor profile.
Small-shaped pasta: Choose fun shapes like gigli or just your favorite noodles, but cook them separately to keep texture perfect.
Salt and pepper: Essential for seasoning and balancing all the flavors.
Fresh parsley: Adds a bright, fresh finish that wakes up the soup before serving.
Crackers or French bread: Enough said—perfect for dunking and complementing the soup’s heartiness.

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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

One thing I love about this soup is how easy it is to tweak. Everyone’s taste buds dance to a different tune, so don’t hesitate to get creative or swap ingredients depending on what you love or what’s in your pantry.

Protein swap: I’ve sometimes swapped vegan chicken for chickpeas or seitan—both work well and change the texture up in a fun way.
Herb variations: Fresh thyme instead of dried makes the soup smell incredible; rosemary also pairs lovely if you like something a bit more piney.
Spice it up: If you like a little heat, try stirring in a pinch of red pepper flakes or a dash of smoked paprika for complexity.
Gluten-free option: Use your favorite gluten-free pasta and double-check the vegan broth to keep everything allergy-friendly.

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

Step 1: Sauté Your Aromatics

Start by heating olive oil in a large pot over medium-high heat—don’t rush this or the flavors won’t develop properly! Toss in the chopped onion, minced garlic, and sliced celery. Cook for about 5 minutes, stirring occasionally, until the onions turn translucent and everything is soft and fragrant. This step sets the foundation of flavor, so be patient and enjoy the smells!

Step 2: Add Veggies, Broth & Vegan “Chicken”

Next, stir in the carrots, broth, and chopped vegan chicken pieces along with your basil and thyme. Bring the pot to a boil, then lower the heat and let it simmer for 10 minutes. This lets the ingredients mingle and the flavors deepen nicely. While waiting, you can start cooking your pasta separately.

Step 3: Cook Pasta & Final Seasoning

Cook the pasta in a separate pot following package directions—but here’s my trick: cook the noodles just one minute less than suggested. That way they stay firm and won’t get mushy when combined with the soup later. Drain and set aside. Taste your soup now and adjust the salt, pepper, or herbs as needed. Trust me, this little extra step makes all the difference!

Step 4: Serve with Love

When you’re ready to eat, ladle the soup into bowls and add a handful of the cooked noodles to each one. Sprinkle fresh chopped parsley on top for a vibrant pop of color and freshness. Serve with crunchy crackers or warm French bread for dunking. Yum!

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Pro Tips for Making Vegan Chicken Noodle Soup Recipe

Cook Pasta Separately: Adding noodles directly to soup ahead of time makes them soggy—keep them separate until serving for perfect texture.
Go For Quality Broth: I use Better Than Bouillon No Chicken Base for richness beyond plain vegetable broth—totally worth it!
Don’t Rush the Sauté: Let the onions and garlic soften until translucent—it unlocks a deep flavor that makes this soup sing.
Season Gradually: Taste as you go, especially after simmering, because flavors intensify and you might need less salt than expected.

How to Serve Vegan Chicken Noodle Soup Recipe

Vegan Chicken Noodle Soup, vegan noodle soup, plant-based chicken soup, vegan comforting soup, dairy-free chicken 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 sprinkling fresh parsley on top for its bright, herbal note that cuts through the richness. Sometimes I add a squeeze of fresh lemon juice for a little zing—it’s amazing! If you like a touch of heat, a dash of cracked black pepper or a pinch of chili flakes is lovely too.

Side Dishes

This soup pairs perfectly with crusty French bread or simple vegan crackers for dipping. I also enjoy serving it alongside a crisp green salad to lighten the meal on warmer days. If you want to jazz it up, some roasted Brussels sprouts or steamed green beans work great as sides too.

Creative Ways to Present

For holiday dinners or special cozy nights, I like serving the soup in mini Dutch ovens or cute ceramic bowls to keep it warm longer. Garnishing with a sprig of fresh thyme or little vegan “chicken” nugget skewers on the side always impresses guests. Plus, a small ramekin of chili oil makes a fun dipping companion if someone wants to add spice.

Make Ahead and Storage

Storing Leftovers

I keep the soup and noodles stored separately in airtight containers in the fridge for up to 4 days. This way, the noodles stay perfectly tender without turning into a mushy mess. When ready to eat, I just heat the soup and stir in freshly cooked or reheated noodles.

Freezing

This soup freezes brilliantly—just freeze the broth and veggies without the pasta. After cooling completely, I toss it into freezer-safe containers or bags. When you want to enjoy it, thaw overnight in the fridge and warm gently on the stove, then cook your noodles fresh to add in.

Reheating

To reheat, gently warm the soup in a pot over medium heat, stirring occasionally so nothing sticks. Add the cooked pasta near the end just to warm through. Avoid boiling once the noodles are added—they can get mushy quickly.

FAQs

Can I make this Vegan Chicken Noodle Soup Recipe without store-bought vegan chicken pieces?

Absolutely! If you can’t find vegan chicken, chickpeas are a great protein-packed substitute and blend nicely with the other flavors. You can also use seitan or even tofu cubes for a different texture that still complements the soup wonderfully.
Is the broth important in this recipe?

Yes, the broth is really the heart of this soup. A flavorful vegan “chicken” broth or rich vegetable broth makes all the difference in depth and warmth. I highly recommend using Better Than Bouillon No Chicken Base for that authentic, comforting taste.
Can I prepare this soup in an Instant Pot?

Yes! Use the sauté function to cook the aromatics, then add the rest of the ingredients (except noodles), seal the lid, and cook on high pressure for 5 minutes. Release pressure carefully, then add the noodles separately when serving.
How do I prevent the noodles from getting mushy?

Cook your noodles separately and add them to bowls just before serving. Avoid storing cooked noodles in the soup container overnight as they’ll absorb broth and lose their texture.

Final Thoughts

Cooking this Vegan Chicken Noodle Soup Recipe has become such a comforting ritual for me. There’s something incredibly satisfying about making a vegan version of a classic that tastes just as warm and hearty as the original. I genuinely hope you enjoy making it as much as I do—and that every bowl you share feels like a big, cozy hug from your kitchen to your soul. Dive in and savor all those flavors—you won’t regret it!