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.
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.
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.
More Vegan Soups to Try
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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
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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.
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!
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!
Why for the nutritional facts is there 6 for cholesterol?
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!
Could you add nutritional yeast?
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!
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!
I used diced potatoes! it turned out amazing 🙂
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.
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!
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!
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!
Thanks. Made this today. Super easy & tasty.
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!
Beyond meat uses pea protien 🙂
We love pea protein. Add it to our smoothies all the time. Hope you enjoy!
I absolutely love this soup! It is so easy to make, and so easy to adapt to your own needs. As vegans, we use “it’s not chicken“ cubes instead of broth and it is so fantastic. I also will chop in a couple of pieces of the frozen “chicken tenders” and that adds a nice, flavorful addition!
Thanks, Mary! I’m so glad to see you like this soup! Those bouillon cubes are great! They used to have them in our store, but I haven’t seen them lately.
Forgot to mention that I just use spaghetti noodles instead of wide noodles because finding the vegan version is difficult. I just break them into four pieces and the size is perfect!
Great idea! I’ll add that to the list of egg noodle replacements. Thanks, Mary!