Easy Vegan Chicken Noodle Soup

I was kind of a picky eater as a child — didn’t like tomatoes, didn’t like beets, didn’t like broccoli. Should I go on? No? Ok. Well, 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 the other day to make this 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.

Two bowls of vegan chicken noodle soup sit one in front of the other with baby carrots beside the back bowl.

The Best Vegan Chicken Noodle Soup

It was pretty easy just pouring the soup from a can, adding a little water, and then heating to serve. I mean, if we’re using the word “easy” here, that’s tough to compete with. But this vegan chicken noodle soup recipe is pretty darn close.

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! All you have to do is prepare the broth, cook the carrots and then add the noodles and the vegan chicken pieces. A few minutes later and you’re ready to sit down to a wholesome bowl of goodness!

And tis the season to be enjoying a nice bowl of soup. I don’t know what it is, but soup is probably the healthiest comfort food there is. We eat it for dinner and lunch. I haven’t tried it yet for breakfast, but I could totally see that working!

Egg Free Noodles

Some people have asked so I thought I would share with you how I find egg-free noodles. Our local grocery store carries a brand called Always Save and they have a wide noodle that is egg-free. In addition, Walmart’s brand of wide noodles Good Value, is also egg-free.

Of course, these things can change. Brands change their recipes from time-to-time, so I always recommend double checking by reading labels. If I were in a pinch, I could also see cooking up some egg-free lasagna pieces, and cutting those into pieces and using in this soup. I’m from a very small town so I’m used to improvising!

A bowl of soup has a blue napkin beside it and sliced bread in the background.
The best vegan chicken noodle soup ever!

Note: For the vegan chicken pieces, I like using Gardein. For example, you can use the Chick’n Scallopini, cut into bite-size pieces. I have sometimes used the Chick’n Teriyaki and reserved the sauce packet for a different meal.

Playing with Your Food

I love to encourage people to play with their food, aka adapt a recipe. I do it all the time. In fact, here are some ideas I’d love to try to change this vegetarian chicken noodle soup recipe a little:

  • Add some cooked brown rice in place of the noodles to make this gluten-free
  • How about adding some chopped cooked potatoes to the pot?
  • Serve with warm vegan naan bread
  • Sprinkle some vegan parmesan nut cheese over the top

Go on. Have some fun! Play with your food and adapt this recipe. Be sure to serve this vegan chicken noodle soup with crackers, vegan dinner rolls, or even some yummy Vegan Cornbread. It’s all so good on a winter’s night!

Looking down on a white pot full of vegan chicken noodle soup.

We hope you love this recipe for Easy Vegan Chicken Noodle Soup as much as we do. If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram or SnapChat (I’m @NamelyMarly). We LOVE seeing your photos!

Vegan Chicken Noodle Soup, made with minimal ingredients and lots of flavor!

Vegan Chicken Noodle Soup

Vegan Chicken Noodle Soup, made with minimal ingredients and lots of flavor!
5 from 15 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Vegan Chicken Noodle Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 100kcal
Author: Namely Marly

Ingredients

  • 1 cup sliced carrots
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 4 – 5 cups vegetable broth*
  • 1 cup frozen vegan chicken pieces chopped**
  • 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 – 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 simmer, about 10 – 15 minutes.

Notes

*My favorite is the no-chicken bouillon if you can find it, but any vegetable broth will work fine here.
** There are a couple of varieties of vegan chicken pieces (such as Gardein), some of which are gluten-free. Thaw them out and then chop into pieces before adding to the soup.
*** I can buy egg-free wide noodles at my local grocery store and Walmart
If you prefer not to use a microwave, simply add the chopped carrots with the chopped celery and cook until they just begin to get tender. It may take a little longer for this step, but it will work.
Nutrition Facts
Vegan Chicken Noodle Soup
Amount Per Serving
Calories 100 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 94mg4%
Potassium 143mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 3600IU72%
Vitamin C 2.5mg3%
Calcium 19mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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.

If you’re into vegetarian or vegan noodle soup recipes, check these recipes out:

Whatever vegan soup bowl you’re slurping from, enjoy!

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53 Responses to Easy Vegan Chicken Noodle Soup

  1. I found this brand of broth you mention for the cheapest at Walmart.com. It turns out it’s soy and “natural flavoring” free so I can actually try it. I’ll leave out your “chicken” pieces as I’m betting they are soy and I never cared for the meat in the soup anyhow. Thanks!

  2. My son has the flu, and this has really comforted him the last couple of days. It’s super fast, easy and delicious. I had Gardein breaded crispy tenders in the freezer, and they worked perfectly. I didn’t use oil to sauté the veggies, I used a little water. The crispy tenders added some oil to the soup. I added some poultry seasoning and black pepper. I didn’t have a bay leaf, and I also left out the Italian seasoning. Best “chicken” noodle soup I’ve ever had! Thank you for sharing!

    • Oh, Tabitha! I’m so excited to hear that this vegan chicken soup recipe was helpful in a time of need. Hope your son is better now. And look at all those recipe adaptations! I LOVE it!

    • I’ve made this delicious soup many times! Sometimes I use vegan ‘crispy chicken’ – sometimes without it. Great either way!

    • Thanks, Mary! So glad you are enjoying this recipe. I have never tried the crispy vegan chicken with this soup. I bet that it is good!

  3. We are Vegetarians and I remember especially when I was sick that chicken noodle soup always tasted good and was something I could keep down. My husband had been going through those nasty chemo treatments for lymphoma and this soup is something that he can eat. This vegan soup is wonderful and we both like it very much. I use the “Loma Linda brand Diced Chick” and it works great. This is a great and simple to make soup..

    • Hi Paula. First, thanks for sharing about your husband. I hope for an expert medical team and a complete road to recovery! My favorite scientist is Rhonda Patrick and she has episodes on recovery from cancer. Here’s a link to some of her posts on this topic: https://www.foundmyfitness.com/news/t/cancer

      I hope you find this helpful. Also, looking forward to trying that brand of “diced chick”. I haven’t tried it yet. So glad you like this vegan noodle soup recipe!

  4. Thanks for posting this, surprisingly not many vegan chicken noodle soup recipes out there! This is a winner!
    I tried it slightly altered – cooked the carrots with the onion and celery, along with diced potato, and with no Italian seasoning I improvised and used 1/8 tsp of each dried basil, oregano, thyme, rosemary (that was fresh), and red pepper flakes. Instead of egg noodles I used fettuccine cut into fourths, and used (cooked) Gardein chicken strips (they are breaded but took off half the bread), cut up into small pieces. My sick daughter is on her third bowl! So thanks for the recipe!

  5. The only no-yolk noodles I can find are not vegan as they contain egg white. So where did you find the vegan wide noodles? Thank you.

    • Hi Geneva. Yes, I’ve seen that No-Yolk Noodle. If you read the post I talked about where I found the egg-free egg noodles. We have a store-brand available in the midwest called Always Save and their egg noodles are egg free and Walmart has Great Value wide noodles that are free of eggs. Hope that helps!

    • Hi Claudi! What a great idea to use diced potatoes! I’m going to add this to the notes of the recipe card in case others want to try this too.

    • Absolutely, Stephanie! It takes willpower for me not to add nooch to everything! But for this recipe I wanted a super clear, broth-like soup and that’s why I chose to leave it out. However, feel free to add a tablespoon or two. It will add great flavor!

    • Great question Noel! Thanks for pointing that out. The nutrition calculator must have used noodles that had eggs in them. I went in and switched it for eggless noodles and that seems to have fixed it!

  6. Thank you for the recipe! I made this for my boyfriend because he was feeling sick and he liked it so much he asked me to make a second batch 🙂 I just used an entire bag of the Gardein Chick’n Strips (and saved the sauce they came in to use for something else in the future) and it turned out perfectly. I also had no problem finding eggless noodles at my local grocery store.

    • Thanks, Jennifer! So glad you and your boyfriend liked this recipe! Hope he’s feeling better now. Love the idea of using the Gardein strips! Their stuff is SO good! And saving that sauce is perfect too – take home at home! Glad to know you found some eggless noodles. I like having those on hand for easy dinners. Why are noodles so comforting!! Hugs to you!

  7. This is such a great soup! For the past couple days I’ve been craving chicken noodle soup, but, of course with me being vegan, that wasn’t an option. But this recipe is fantastic, I’m glad I found it. It’s easy to make, takes no time at all, it’s great for the cold weather. Plus my meat-eating dad loved it!

  8. This was delicious! Only thing I added was nooch. By the time I had finished my 1st serving, my husband had already finished his second. Thank you for an easy and great recipe!

  9. We don’t do meat substitutes, so we simply omitted the vegan chicken pieces. But this recipe was delicious! My meat-eating husband added his own chicken, but I’m making it again tonight and he asked me not to bother getting him any chicken…he thinks it’s amazing without!

    • Hi Rebecca! So glad you liked this vegan chicken noodle soup. If you wanted a little protein in the soup, you could add cubed tofu or tempeh. I’ve never tried that with this recipe, but I think it would work.

  10. I’ve had the flu for weeks and haven’t been sick since becoming vegan but I actually did and I wanted soup that had no chicken. This is the best recipe I’ve tried. So simple but delicious and it feels nice with a sore throat because it’s just salty enough, great for when you’re sick

  11. can you freeze this soup for a day when not feeling good. I cannot stand the vegan unchickin version in the can they really need to rework. Thanks for this recipe there are no good vegan version in the stores.

    • Hi Nina. So sorry you’re not feeling well. Yes, you can freeze this soup. I’ve done so many times! I have a tendency to use Gardein veggie chicken strips with the teriyaki, and just reserve the sauce packet for the next time we make some Asian tofu stir fry.

    • Hi Kaytee. I’m going to assume you mean the vegan chicken pieces called for in this recipe. You don’t have to use the vegan chicken pieces and this will still be a tasty soup. You could sub it with some tofu or chickpeas, or make it without if that’s your preference.

    • Thanks, Olga! I’m so glad you like this vegetarian chicken noodle soup! It disappears quickly for us too! 🙂

  12. This looks SO good! I’m getting so tired of our normal rotation of spaghetti, fried rice and black bean enchiladas. This is going on the menu this week! I think I’m going to use some of the frozen Reame’s noodles I have in the freezer…

  13. I’m making this right now! I have a stomach bug and usually chicken noodle is my go to….I don’t eat chicken anymore so I’m trying this out for size! I ran out of Italian seasoning so I’m subbing thyme like I used in my former chicken noodle soup! I’ll let you know how it turns out!!

    • Hi Joshua! So glad you liked this recipe. It’s one of our favorites too. It’s so easy and comforting to eat too. 🙂

  14. 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!

    • 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!

  15. 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!

  16. 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.

  17. 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.

  18. 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

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