Vegan Chicken Noodle Soup
This easy vegan chicken noodle soup is made with minimal ingredients and tastes just like the real thing. Make it your go-to lunch or dinner!
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I was kind of a picky eater as a child. There were a lot of foods I didn’t like, but I did like Chicken Noodle Soup. I especially liked it when my mom would make chicken and dumpling soup. I thought those days were behind me until I decided to create an easy vegan chicken noodle soup Recipe. It’s amazing!
If you’re into hearty vegan soups, you’ll love my Vegan Beef Stew or my Vegan Taco Soup.
Reader Reviews
★★★★★
Myrna
Just made this and used brown rice pasta with it. It was so good and had so much flavor. I think I used extra poultry seasoning. I don’t measure. Everyone in the house loved it!!!! Would definitely make again!
★★★★★
Mary
I was surprised at how good this was. We are looking for more vegan options for the for our wedding services company. This will be a great dish to add to our repiroire. There have definitely been more requests for vegan food the last 3-4 years.
The Best Vegan Chicken Noodle Soup
Because I use a vegan chicken product that doesn’t require any pre-cooking, this is probably one of the easiest homemade noodle soup recipes you’ll find! Prepare the broth, cook the carrots, and then add the noodles and the vegan chicken pieces. You’re ready for a wholesome bowl of goodness in no time.
Egg-Free Noodles
Here are options for egg-free noodles.
- Always Save wide noodles are egg-free.
- Walmart’s Good Value wide noodles are egg-free.
- Spaghetti noodles broken into smaller pieces.
- Lasagna noodles (that are typically egg-free), broken into smaller pieces.
Brands change their recipes sometimes, so always double-check the labels.
Protein Options
These are recommendations for the protein part of your soup:
- Gardein Chick’n Scallopini — cut into bite-size pieces
- Gardein Chick’n Teriyaki — cut into bite-size pieces (reserve the sauce packet for a different meal)
- Vegan Chicken — cut into pieces
- Chickpeas — Add 1/2 cup to the broth.
You can also leave the protein out altogether.
Marly’s Tips
- Add cooked brown rice in place of the noodles to make this gluten-free.
- Sprinkle some vegan parmesan nut cheese over the top.
Serving Suggestions
Serve vegan chicken noodle soup with:
- Crackers, like vegan cheez-its
- Vegan dinner rolls
- Vegan Cornbread
- Whole wheat artisan bread
- Vegan naan bread.
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More Vegan Soups to Try
Vegan Chicken Noodle Soup
Ingredients
- 1 cup sliced carrots
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- 4 to 5 cups vegetable broth*
- 1 cup frozen vegan chicken pieces chopped**
- 1 ½ cups egg-free wide noodles***
- 1 bay leaf
- ½ teaspoon dried Italian seasoning
Instructions
- In a small, microwave-safe bowl, add the sliced carrots with a little bit of water. Cover and cook in the microwave for 2 to 3 minutes, until tender. Allow to cool.
- In a large pot over medium heat, add the olive oil, chopped onion, and chopped celery. Cook until just tender.
- Add the vegetable broth, vegan chopped chicken pieces, and noodles. Once the carrots are cool enough to handle, add the cooked carrots (including the liquid it was cooked in). Sprinkle the top with the Italian seasoning and add the bay leaf.
- Bring it to a boil and reduce heat to a simmer, about 10 to 15 minutes.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Video
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
71 Responses to Vegan Chicken Noodle Soup
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I just made this today and it’s absolutely incredible. I used shell pasta as it was what I had but this is definitely a recipe I will be making on repeat. My only issue is that the pasta soaks up all the broth if it’s not all eaten straight away. I would recommend draining the broth and storing it separately until ready to eat again.
I’m so glad you like this soup recipe, Gillian! We are two peas in a pod in that I like using what I’ve got on-hand, too. Love your idea to store the broth separate from the rest of the soup!
Making this today! I picked up a slight something at work and have been craving Chicken-less noodle soup. Curious, do you have the cook time conversion for instant pot? I’m very new to that game as well. Thank you for posting!
This was so easy to make and delicious! I used some chik’n seitan and made some cornbread as a side.
Hi June. So glad you liked this soup! Also, love the idea of serving it with cornbread!
I used this recipe as a base for sick hubby lunch ^^ instead of noodles+chicken I used some potato vareniki, the rest I did the same
For the broth I usually just keep the water from blanching big batches of veggies in the freezer, was perfect for this!
Hi Ana. Sorry your hubby is not feeling well. So glad you were able to serve him this soup to make him feel better. Love your adaptations!
Hi Marly! Made this several times now and I’m curious if it will freeze well?
Hi Brian. So glad you like the soup. Sometimes soups with noodles will change the texture of the noodles when you thaw it. But I’ve frozen this soup and it’s been fine. Maybe I’m not picky about noodle texture???
5th time? Fantastic recipe!
So glad you like it, Mary!
Best friend is sick, I made him this and he absolutely loved it
So sorry about your friend, Ashley! I’m glad this soup and a good friend like you to make it for him helped! ❤️
Love this! I use Better than Boullion No Chicken for my broth, and I cook Gardein (Teriyaki) Chicken strips before I put them in the soup. It’s so good.
Giving this a try, I have wide udon( Japanese noodles) and I can’t see egg in ingredients so I’ll use that. Used to have normal chicken soup whenever I had a cold but want to change that
I was surprised at how good this was. We are looking for more vegan options for the for our wedding services company. This will be a great dish to add to our repiroire. There have definitely been more requests for vegan food the last 3-4 years.
I just finished making this. It’s delicious. I had bought chicken scallopini and chicken strips but that was 10 days ago in kc. My kids husband and I are all gardein addicts. We can get alot of our gardein and vegan food at walmart but love doing a monthly shop in kc bc we are about an hour 20 min south of sprouts/whole foods/trader joes. So what I’m saying is unless I want turk’y cutlets in my soup it’s foux meatless, but I’ve already tasted it and it is so good. I had wanted to find a flat noodle but I didn’t so it was fettuccine broken in 1/4ths. I think the only thing possibly different was not measuring the Italian seasoning at the end. And I had found the no chikn cubes and also used low sodium broth from tjs too. My husband won’t eat anything with onions and all my daughters hate cooked carrots so unless I convert them, this is meals I can freeze for me. But again, such a good recipe.
I put the carrots in with the celery and it turned out really good. Great recipe! Thank you
Thanks, Brittany! So glad you liked this vegan chicken noodle soup recipe!
I left out the vegan chick’n and cooked everything in the pan (cooked noodles separately) mostly bc I didn’t read the directions came out great!! Will be book marking!
Thanks, Colleen! So glad you liked this veg chicken noodle soup!
Hi, what chicken substitute did you use? Thanks.
Hi Sarah! Thanks for your note. I use Gardein. I added a note to the post and the recipe.
Hi Marly soup looks amazing how much is a serving?
Hi Brian. Thanks! Glad you like it. Each serving is approximately 1 cup.
We made this soup this week. Can’t get over how good it is! Used gardein chicken strips and vegetable stock. I remembers campbells having that oily “mouth feel” i never cared for this does not have that! We will definitely be making this often! Thank you!!!!!
Hi Brian! You know what, I forgot about that oil mouth feel with Campbell’s! So glad you like this recipe!
Just made this and used brown rice pasta with it. It was so good and had so much flavor. I think I used extra poultry seasoning. I don’t measure. Everyone in the house loved it!!!! Would definitely make again!
This soup is wonderful! Finally a soup that doesn’t take 2 hours to make, love it!
I completely agree! Simple + Good are my favorite ingredients! 🙂