I grew up with chicken noodle soup as the go-to cure for just about everything. When I shifted to a plant-based kitchen, I wanted to recreate that same feeling, cozy, familiar, and full of love. This vegan chicken noodle soup brings it all back. The rich vegan chicken broth, tender veggies, and perfectly chewy noodles remind me that comfort food doesn’t need meat to feel like home. It’s one of those soups I make on instinct now, especially when the weather turns or someone in the house needs a little extra care.
How to Make Vegan Chicken Noodle Soup
This recipe comes together in two simple parts: building the flavorful broth and assembling the final bowl. Cooking it feels like a warm conversation—steady, comforting, and full of care.
Start with the Broth and Veggies
In a large soup pot, I warm about two tablespoons of olive oil over medium-high heat. Then in go the chopped onion, minced garlic, and sliced celery. I let them sauté for about five minutes until they’re softened and the onions look just a bit golden around the edges. That smell always reminds me of the start of something good.
Next, I toss in the peeled and sliced carrots, pour in eight cups of vegan chicken broth (or vegetable broth works in a pinch), and add the vegan chicken pieces. I like to use about two cups of chopped vegan chicken, something tender and flavorful, like soy-based strips or seitan. A teaspoon of dried basil and a half teaspoon of thyme go in now, too. Once everything’s in the pot, I bring it all to a gentle boil, then turn it down to simmer for about 10 minutes.
Cook the Pasta and Finish the Soup
While the broth is bubbling away, I cook the pasta in a separate pot. I use about 12 ounces of small pasta shapes—anything from shells to ditalini. I always cook it a minute less than the package says, just to keep it from going mushy later. Once drained, I set it aside.
After the soup’s had time to simmer, I give it a taste and adjust the seasoning, usually a little salt and pepper, sometimes another pinch of herbs. Then it’s ready to serve.
When I ladle it up, I always keep the pasta separate until the bowls are filled. That way, the noodles don’t soak up all the broth while they sit. A sprinkle of fresh parsley on top adds a little brightness, and I love serving this with buttery crackers or thick slices of crusty French bread.
Why This Recipe Works
What makes this vegan chicken noodle soup so special is how each layer of flavor builds on the last. Starting with the sautéed onion, garlic, and celery creates a savory base that sets the tone for the entire dish. The vegan chicken broth adds a nostalgic richness, and using a separate pot for the pasta keeps everything from turning too starchy or soggy.
I’ve found that the combination of basil and thyme adds just the right herbal lift, bringing warmth without overpowering the soup. And cooking the noodles separately? That little step might seem fussy, but it keeps leftovers tasting fresh—not like pasta water. It’s a small effort that goes a long way toward preserving that comforting balance of broth, veggies, and tender noodles.
Expert Tips
- Choose a quality vegan chicken broth: Not all broths are created equal. I like to use a vegan chicken broth that’s rich in flavor with a good balance of herbs. It really sets the stage for that classic chicken noodle soup taste, without the chicken.
- Dice the vegan chicken small for every bite: Smaller pieces of plant-based chicken mean you’ll get some in every spoonful, which makes the soup feel hearty and satisfying. Plus, it helps everything cook evenly and quickly.
- Undercook the pasta just a bit: Pull the pasta off the heat a minute before it’s fully done. This keeps the texture just right, especially if storing leftovers. Mushy noodles are a thing of the past with this trick.
- Store the noodles separately: To keep the broth from disappearing into the pasta, I always store cooked noodles in a separate container. When it’s time to reheat, I warm the broth and veggies first, then add the pasta in last.
- Finish with fresh parsley: A sprinkle of fresh parsley adds color and a pop of brightness. It’s a simple touch, but it makes the whole bowl feel a little more special.
Make Ahead & Freezing Instructions
One of the best things about this vegan chicken noodle soup is how well it fits into real life. Whether prepping for the week or tucking away a comforting meal for later, it’s easy to work ahead.
- To make ahead: Prepare the soup base—everything except the pasta. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Cook the pasta separately and keep it in its own container. When ready to serve, warm the soup gently on the stovetop and add the noodles just before serving.
- To freeze: Freeze the soup without the noodles for the best texture. Once cooled, pour the soup into freezer-safe containers, leaving a little room at the top for expansion. It’ll keep well for up to 3 months. When reheating, thaw in the fridge overnight and warm on the stove. Cook fresh noodles separately and stir them in at the end.
- Reheating tips: Always reheat the soup gently over medium heat—no need to rush it. Add a splash of water or broth if it’s thickened too much in the fridge. Stir in fresh parsley or a squeeze of lemon juice for a quick flavor boost before serving.
Serving Suggestions & Variations
This soup is a comfort classic, but there are so many ways to dress it up depending on what’s in the pantry or who’s coming to dinner.
- What to serve with it: I love pairing this soup with a hunk of crusty French bread or a slice of sourdough toast slathered with vegan butter. For something a bit heartier, a grilled dairy-free cheese sandwich on the side makes it a cozy lunch or light dinner. Crackers are always a hit too—especially with little ones.
- Add-ins and extras: For a veggie boost, stir in a handful of baby spinach or kale right at the end so it wilts gently in the broth. A squeeze of lemon juice brightens the whole pot, or try a pinch of red pepper flakes if you like a little heat.
- Protein swaps: Instead of vegan chicken pieces, chickpeas or white beans work beautifully and make the soup even more filling. Tofu can be added as well, either pan-fried for texture or soft for a gentler bite.
- Gluten-free option: Swap the pasta with a gluten-free noodle like rice noodles or chickpea-based pasta. Just be sure to cook it separately, as some gluten-free pastas can break down in the soup.
- Low-sodium variation: Use a low-sodium vegan chicken broth and season as you go. Fresh herbs like thyme and parsley go a long way in keeping the flavor lively without extra salt.
Common Mistakes & How to Fix Them
Even the coziest soups can hit a snag now and then. Here are a few common hiccups I’ve run into while making this vegan chicken noodle soup—and how to get things back on track.
- Noodles soaking up all the broth: If everything looks more like a pasta dish than a soup, the noodles probably sat in the broth too long. It happens! Next time, store the pasta separately and add it just before serving. If you’re mid-meal, simply stir in a little more vegan chicken broth to loosen things up.
- Mushy vegetables: Overcooking the carrots or celery can make them too soft. Keep the simmer time around 10 minutes and check for doneness with a fork. The veggies should be tender but still hold their shape.
- Bland broth: Sometimes the soup just needs a little lift. Try adding a pinch more salt, an extra sprinkle of dried herbs, or even a splash of lemon juice. A dash of soy sauce or nutritional yeast can also deepen the flavor without overpowering it.
- Vegan chicken pieces too tough or chewy: Different brands behave differently. If yours turns out rubbery, try simmering it for a shorter time or switching to a softer plant-based protein like chickpeas or cubed tofu.
- Pasta overcooked and falling apart: Be sure to undercook the pasta slightly, especially if it’ll sit for a bit before serving. Drain it early and rinse under cold water to stop the cooking.
Recipe FAQs
Can I substitute the vegan chicken with something else?
Absolutely. Chickpeas, white beans, tofu, or even jackfruit work well in place of vegan chicken. They all bring a lovely texture and hold up nicely in the broth.
What can I serve this with?
Crusty bread, a simple green salad, or a grilled vegan cheese sandwich are great pairings. Crackers are also a classic go-to for dipping.
Can I use vegetable broth instead of vegan chicken broth?
Yes, vegetable broth works just fine. For extra depth of flavor, consider adding a splash of soy sauce or a bit of nutritional yeast to mimic the savory taste of vegan chicken broth.
This vegan chicken noodle soup has earned a permanent spot in my recipe rotation—for good reason. It’s nourishing, familiar, and easy enough to make even on the busiest days. With its rich vegan chicken broth, tender veggies, and comforting noodles, it hits that perfect balance of hearty and wholesome.
Whether shared around the table on a cold evening or tucked into a thermos for lunch on the go, this soup always brings a bit of peace with every spoonful. I hope it brings just as much comfort to your home as it has to mine.
More Soup Recipes:
- Beef barley soup instant pot
- Coffee Soup
- Mock Turtle Soup
- Grandma’s chicken noodle soup
- Gluten-Free Chicken Noodle Soup
- Crack Chicken Noodle Soup
Vegan Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, sliced
- 3 carrots, peeled and sliced
- 8 cups vegan chicken broth or vegetable broth
- 2 cups vegan chicken pieces such as soy-based strips or seitan, chopped
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 12 ounces small pasta such as shells or ditalini
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Heat olive oil in a large soup pot over medium-high heat.
- Add chopped onion, garlic, and sliced celery. Sauté for about 5 minutes until softened and lightly golden.
- Add carrots, vegan chicken broth, vegan chicken pieces, basil, and thyme to the pot. Stir to combine.
- Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Meanwhile, cook pasta in a separate pot, about 1 minute less than package instructions. Drain and set aside.
- Taste soup and adjust seasonings with salt, pepper, or more herbs as needed.
- To serve, place a portion of cooked pasta in each bowl and ladle soup over the top.
- Garnish with fresh parsley and serve hot.
