Vegan Chicken Noodle Soup

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.

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.

  • 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.

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

Vegan Chicken Soup

These are recommendations for the protein part of your vegan chicken 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

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

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

Vegan Chicken Noodle Soup

Vegan Chicken Noodle Soup, made with minimal ingredients and lots of flavor.
4.79 from 23 votes
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 100kcal

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**
  • 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

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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 them into pieces before adding them 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.
Calories: 100kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Sodium: 94mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3600IU | Vitamin C: 2.5mg | Calcium: 19mg | Iron: 0.6mg

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.

58 Responses to Vegan Chicken Noodle Soup

  1. Avatar thumbnail image for MarlyEthan Reply

    5 stars
    Made this soup for my wife and kids. Everyone loved it!

  2. Avatar thumbnail image for MarlyNick Reply

    5 stars
    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

  3. Avatar thumbnail image for MarlyMary Reply

    5 stars
    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.

  4. Avatar thumbnail image for MarlyCynthia brooks Reply

    5 stars
    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.

  5. Avatar thumbnail image for MarlyBrittany Reply

    I put the carrots in with the celery and it turned out really good. Great recipe! Thank you

    • Avatar thumbnail image for MarlyMarly

      Thanks, Brittany! So glad you liked this vegan chicken noodle soup recipe!

  6. Avatar thumbnail image for MarlyColleen Reply

    5 stars
    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!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Colleen! So glad you liked this veg chicken noodle soup!

  7. Avatar thumbnail image for Marlysarah Rayner Hancock Reply

    Hi, what chicken substitute did you use? Thanks.

    • Avatar thumbnail image for MarlyMarly

      Hi Sarah! Thanks for your note. I use Gardein. I added a note to the post and the recipe.

  8. Avatar thumbnail image for MarlyBrian Reply

    Hi Marly soup looks amazing how much is a serving?

    • Avatar thumbnail image for MarlyMarly

      Hi Brian. Thanks! Glad you like it. Each serving is approximately 1 cup.

    • Avatar thumbnail image for MarlyBrian

      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!!!!!

    • Avatar thumbnail image for MarlyMarly

      Hi Brian! You know what, I forgot about that oil mouth feel with Campbell’s! So glad you like this recipe!

  9. Avatar thumbnail image for MarlyMyrna Cook Reply

    5 stars
    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!

  10. Avatar thumbnail image for MarlyKelsie Reply

    5 stars
    This soup is wonderful! Finally a soup that doesn’t take 2 hours to make, love it!

    • Avatar thumbnail image for MarlyMarly

      I completely agree! Simple + Good are my favorite ingredients! 🙂

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