• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Karissa's Vegan Kitchen logo

  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Side Dishes
    • Dessert
    • Snacks
    • Soup
  • About
    • Work With Me
    • Contact
  • eBooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Popular Recipes
  • Search By Meals
  • Search By Ingredients
  • Search By Holidays
  • eBooks
  • Free Vegan Beginner's Guide
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Popular » Soup

    Vegan Chicken Noodle Soup

    Published Oct 25, 2021 · Updated Jan 17, 2023 · 4 Comments

    • Share
    • Tweet

    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    This healthy and hearty Vegan Chicken Noodle Soup is the perfect way to warm up, made with plant based protein and a savory veggie-based broth.

    Jump to:
    • Ingredients
    • Ingredient Swaps and Substitutions
    • Storage
    • More Vegan Soup Recipes
    • Recipe
    • Comments

    Everyone loves the familiar comfort of a hot bowl of chicken noodle soup. Whether you're sick or feeling fine, there's something so fortifying and warming about homemade soup. And if you've gone vegan, the good news is that you don't have to put your chicken noodle soup days behind you.

    This vegan version is every bit as hearty, flavorful, and delicious as you expect. Plus, it's an easy one-pot meal you can throw together on a weeknight.

    If you're looking for something even more hearty, try Vegan Chicken and Dumplings.

    Ingredients

    Reminder, the full recipe is in the recipe card toward the end of the post.

    You don't need a long list of ingredients to make tasty vegan chicken noodle soup. Here's what you need:

    • Vegan chicken: MorningStar Farms and Gardein both make great plant-based chicken substitutes (you can find both in the freezer section.) If you prefer not to use fake meats, chickpeas are delicious in this soup.
    • "Chicken" bouillon: I love Edward and Son's Not-Chick'n bouillon cubes. Another good option is Better Than Bouillon's No-Chicken Base.
    • Noodles. You can use any variety of short noodles you like. I love butter noodles.
    • Bay leaves. For a nice earthy, herbal flavor.
    • Oil. To saute the veggies before adding the liquids.
    • Celery, carrots and onion. This classic mirepoix is the flavor base for great chicken noodle soup.
    • Garlic for added depth of flavor.
    • Parsley. For a pop of green on top.

    Ingredient Swaps and Substitutions

    • Gluten-free vegan chicken noodle soup: Use your favorite gluten-free pasta.
    • Other protein options: Use your favorite chicken substitute. Or chickpeas or white beans work well. You can also use pan-seared tofu or tempeh in this soup.
    • Broth: Feel free to use homemade vegetable broth if you prefer.
    • Creamy soup: For a creamy version, replace some of the water with full-fat or light coconut milk.

    Storage

    Store leftover soup in an airtight container in the fridge for up to five days. For best results, store the noodles separately from the soup so they don't absorb all of your tasty broth.

    To freeze soup, it's best to keep the noodles separate, as they tend to get soggy when reheated. This soup can be frozen for up to three months. Reheat the soup on the stove to serve.

    More Vegan Soup Recipes

    • Vegan Butternut Squash Soup
    • Broccoli Cheese Soup
    • Vegan Bean and Bacon Soup

    Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Try these vegan chicken nuggets made with tofu next!

    Recipe

    Vegan Chicken Noodle Soup

    Karissa Besaw
    Hearty & comforting vegan chicken noodle soup, ready from start to finish in less than an hour!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dinner, Main Course, Soup
    Cuisine American, Vegan
    Servings 8
    Calories 244 kcal

    Ingredients
      

    • ¼ cup olive oil
    • 1 medium yellow onion chopped
    • 4 medium carrots sliced
    • 2 stalks celery chopped
    • 4 cloves garlic minced
    • 8 cups water
    • 3 cubes vegan “chicken” bouillon 3 teaspoons if using paste
    • 2 bay leaves
    • ½ teaspoon pepper
    • salt to taste
    • 8 ounces noodles
    • 13.5 ounces vegan chicken shredded or chopped (about 2½ cups)
    • ¼ cup fresh parsley chopped

    Instructions
     

    • In a large soup pot, heat oil on medium heat. Add in the carrots, celery, and onion. Saute until carrots are tender, about 5 minutes.
      ¼ cup olive oil, 4 medium carrots, 2 stalks celery, 1 medium yellow onion
    • Mix in the garlic and cook for another minute.
      4 cloves garlic
    • Add in the water, bouillon, bay leaves, pepper, and salt. Bring to a simmer on medium-high.
      8 cups water, 3 cubes vegan “chicken” bouillon, 2 bay leaves, ½ teaspoon pepper, salt
    • Add in the noodles and chicken. Cook until noodles are al dente (this will depend on the type of noodle you choose - check the package for cooking time.)
      8 ounces noodles, 13.5 ounces vegan chicken
    • Remove from heat. Stir in fresh parsley. Serve warm.
      ¼ cup fresh parsley

    Video

    Notes

    • I use a bag of MorningStar Farms Chik'N Strips in this recipe. First I thaw them, then I shred them into smaller pieces using my hands.
    • For "chicken" bouillon I love Edward and Son's Not Chick'n bouillon cubes. For a richer flavor, add an additional cube of bouillon.

    Nutrition

    Calories: 244kcalCarbohydrates: 27gProtein: 15gFat: 9gTrans Fat: -1g
    Tried this recipe?Let us know how it was!

    More Soup

    • Vegan Butternut Squash Soup
    • Vegan Broccoli Cheese Soup
    • Vegan Bean and Bacon Soup
    • 5-Minute Creamy Vegan Tomato Soup
    • Share
    • Tweet

    about karissa

    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Primary Sidebar

    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

    • Vegan Pancakes
    • Easy Vegan Ranch Dressing Recipe
    • The Best Fudgy Vegan Brownies
    • Baked Vegan Mac and Cheese
    • Impossible Burger Meatloaf
    • Easy 5-Minute Vegan Gravy

    Footer

    Image says "featured on..." then includes company logos of Finding Vegan, healthline, VegNews, PETA, Runner's World, LiveKindly, Prevention, Woman's Day, Shape, Buzzfeed, and MSN.

    COPYRIGHT © 2022 KARISSA'S VEGAN KITCHEN · Privacy Policy & Disclosures · Contact