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.
Thank you for the recipe! It the best vegan chicken noodle soup I’ve ever tried! It’s very delicious and easy
Hi Joshua! So glad you liked this recipe. It’s one of our favorites too. It’s so easy and comforting to eat too. 🙂
Really good. Just put a pinch of Kosher Salt.
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!!
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…
Marly, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Thanks, Olga! I’m so glad you like this vegetarian chicken noodle soup! It disappears quickly for us too! 🙂
Can I make this work/o the chick pea Masa?
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.
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.
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
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.
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!