There are some recipes that I just need to have my own version of and Vegan Chicken Noodle Soup is one of them. It’s one of the most classic and nostalgic soups for a lot of us, so I had to perfect a recipe and share it on my blog!
This recipe is modeled after the soup of your childhood. Herby broth, noodles of choice, and (vegan) chicken shreds come together for the perfect bowl of soup (especially if you’re under the weather).
Table of Contents
Why This Recipe Works
- It tastes like the real thing. Plant-based chicken, chick’n-style bouillon, and a classic herb blend come together for a broth that’s nostalgic and cozy.
- It’s the ultimate sick day soup. There’s a reason chicken noodle soup is what everyone wants when they’re under the weather. This version delivers all of that comfort!
- Easy enough for a weeknight. The whole thing comes together in 45 minutes with one pot and simple ingredients. It’s the kind of recipe you’ll keep coming back to.
Ingredients for Vegan Chicken Noodle Soup
Vegan chicken: My preferred brands are Daring and Just. I use one 8-ounce bag of either. Daring sells a pre-shredded version I like. Otherwise, thaw it out ahead of time and chop/shred into pieces.
Chicken bouillon: Zoup! makes my favorite vegan chicken bouillon paste. (I get mine at Sprouts.) Better Than Bouillon also makes one — but they make non-vegan chicken bouillon too, so make sure to double-check you’re getting the right one! Edward & Sons also makes pantry-friendly chick’n bouillon cubes.
Nutritional yeast: Two tablespoons. If you’re new to it, nutritional yeast is a flaky, savory ingredient that adds depth and a subtle cheesiness to vegan dishes. It sounds strange, but it will instantly boost the umami factor in any recipe.
Fusili: My preferred pasta here — it just feels like the right shape for this soup. Any pasta will work though!
Lemon: Half a lemon at the end, to taste. Adds brightness, freshness, and balance.
Dried herbs: Bay leaves, thyme, and parsley give this soup that classic homestyle flavor profile.
Fresh herbs (optional): A handful of fresh parsley or a few sprigs of dill scattered over the top before serving is a nice touch if you have them around.
How to Make It
1. Sauté the aromatics: Add the onion, carrots, and celery to a large pot with a generous glug of olive oil over medium heat. Season with salt and cook, stirring occasionally, until softened and sweet — about 5 to 7 minutes.
2. Cook the chicken. Add in the vegan chicken pieces and stir to incorporate everything.
3. Make the broth: Pour in the broth and add the bay leaves, dried thyme, and dried parsley. Bring to a gentle boil.
4. Cook the pasta: Add the pasta and cook until just shy of al dente. Cut the heat — the residual heat will cook it to perfection in time to serve.
5. Final touches: Remove from heat. Squeeze in the lemon, taste, and adjust salt and pepper. Serve immediately.
Make It Your Own
Swap the chick’n. Feel free to swap in beans or soy curls for this soup. Chickpeas, navy beans, white beans — all great choices. For soy curls, just rehydrate and wring them out before adding to the soup.
Add some greens. Stir in a couple of handfuls of baby spinach or chopped kale right at the end to wilt slightly. It’ll add color and a little extra nutrition without changing the character of the soup.
Make it spicy. Add a pinch of red pepper flakes or Calabrian chili paste (my personal favorite) if you like a little heat.
Swap the noodle. Fusili is my preference but any pasta works — shells, ditalini, or elbow macaroni are all good substitutes. Traditional chicken noodle soup uses egg noodles, but regular pasta is vegan and just as good. If you’re gluten-free, a certified GF small pasta works perfectly here, just watch the cook time since GF pasta can go soft quickly.
Finish with fresh dill. If you have it, fresh dill as your garnish instead of parsley gives the soup a completely different but equally delicious character. Very classic, very cozy.
Tips and FAQs
This soup is best eaten the day it’s made. The fusili will continue absorbing broth as it sits, so leftovers will be thicker (more like a stew than a soup). When reheating, you can add a splash of vegetable broth to bring it back to life. If you know you’re making it ahead, you can cook the pasta separately and add to the bowl just before enjoying.
Absolutely! Shells, ditalini, or elbow macaroni all work well. Just keep an eye on cook time since it varies by shape.
It can be, if you use a certified gluten-free pasta. (I love the brown rice pasta from Jovial.)
Yes, but freeze the soup without the pasta for the best results. The pasta will turn mushy after freezing and thawing. Cook fresh pasta and add it when you reheat.
You can leave it out, but it does add real depth to the broth. It’s one of those pantry staples that is worth picking up!
Any good quality vegetable broth works here. If you want an extra savory, more classic flavor, a vegan chick’n style bouillon is a great option. Zoup! and Better Than Bouillon are two brands I love.
I’d say so! This recipe is high in both fiber and plant-based protein, which makes this soup a lot more filling and nutritious than a standard noodle soup.
What to Serve with Chick’n Noodle Soup
This soup is a complete, wholesome meal on its own, but if you want to round it out, a thick slice of crusty sourdough for dunking is the obvious move. A simple green salad on the side works well too if you want something fresh to balance the coziness. And if you’re serving a crowd, some warm focaccia alongside never hurts.
Storage & Reheating
This vegan chicken noodle soup can be kept in the fridge in an airtight container for about 5 days. Note that the pasta will continue to absorb liquid in the fridge and will have a slightly more mushy texture as leftovers. The soup will also thicken quite a bit in the fridge, so you can always add in a little extra water or veggie broth when reheating to restore the soupy texture.
The soup can be frozen for up to 3 months, but freezing/defrosting will definitely impact the texture of the fusili even more. Pasta especially will start to break apart. The soup will still be tasty but this is something to note if you’re particular about textures.
More Vegan Soup Recipes
- Marry Me Chickpea Soup
- Lemon Chickpea Orzo Soup
- Vegan Italian Wedding Soup
- Vegan Loaded Baked Potato Soup
Vegan Chicken Noodle Soup
Video
Ingredients
- 3 tablespoons olive oil or vegan butter
- 1 small onion diced
- 2 medium carrots peeled and sliced into rounds
- 2-3 ribs celery diced
- 3-4 cloves garlic minced
- 8 ounces plant-based chicken chopped or shredded; see notes
- 2 tablespoons nutritional yeast
- black pepper to taste
- 8 cups vegan chicken broth see notes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 6 ounces dry pasta of choice I use fusilli
- 1/2 lemon juiced
- salt to taste
- 1/4 cup fresh parsley or dill optional, to garnish
Instructions
- Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. When oil shimmers, add in diced onion, sliced carrots, and diced celery. Add a generous pinch of salt and sauté for 5-7 minutes, or until onions are translucent. Add in minced garlic and cook for about 1 minute, until fragrant.
- Build the soup: Stir in the plant-based chicken pieces. Pour in 8 cups chicken-style veggie broth. Add in dried thyme, dried parsley, bay leaves, and nutritional yeast. Stir to combine and bring to a gentle boil.
- Cook pasta: Add the pasta of choice and cook, stirring occasionally, until just shy of al dente. Remove the pot from the heat. (The pasta will finish cooking with the residual heat.)
- Finish and serve: Stir in the juice of half a lemon. Taste and adjust salt, pepper and lemon to preference. Serve right away, optionally garnished with fresh parsley or dill.
