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!

Two bowls of vegan chicken noodle soup sit one in front of the other with baby carrots beside the back bowl.
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If you’re into hearty vegan soups, you’ll love my Vegan Beef Stew or my Vegan Taco Soup.

Why You’ll Love 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 11 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


  • 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


  • 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.


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

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

Updated by Marly · Permalink