1. What to substitute for chicken in chicken noodle soup?

There are several plant-based substitutes for chicken that provide a similar texture and protein content: ✔ Soy Curls – When rehydrated, they have a chewy, shredded texture like chicken. ✔ Jackfruit – Works well for a pulled chicken effect but needs seasoning. ✔ Tofu (Extra-Firm or Super-Firm) – Cubed or crumbled, it absorbs the soup’s flavors beautifully. ✔ Chickpeas – Not a direct chicken substitute but adds protein and heartiness to the soup.

2. Is chicken broth ok for vegans?

No, traditional chicken broth is not vegan because it is made from boiling animal bones and meat. Instead, you can use: ✔ Vegetable broth – A simple, plant-based alternative. ✔ Mushroom broth – Adds rich umami flavor to your soup. ✔ Homemade vegan chicken broth – Made with nutritional yeast, garlic, onion, and poultry seasoning for a chicken-like taste .

3. Can vegans eat chicken soup?

Traditional chicken soup contains animal products, but a vegan version can be made using plant-based broth and chicken alternatives. A well-seasoned vegan chicken noodle soup provides the same comforting warmth and nourishment without any animal ingredients. 👉 Want more comforting soup ideas? Check out Marry Me Chicken Soup , a creamy and flavorful dish that’s perfect for cozy nights.

4. Why does grandma’s chicken soup work when you are sick?

Chicken soup is often considered a healing food because it: ✔ Keeps you hydrated – The warm broth helps soothe sore throats and relieves congestion. ✔ Contains anti-inflammatory ingredients – Garlic, onions, and herbs can support the immune system. ✔ Provides essential nutrients – The vegetables, broth, and seasonings help boost energy and recovery. The good news? A well-made vegan chicken noodle soup can provide the same benefits! With the right spices, broth, and fresh vegetables, a plant-based version offers just as much comfort and nourishment when you’re feeling under the weather.

Vegan Chicken Noodle Soup – A Cozy, Plant-Based Classic

Name: Best Easy Vegan Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 cups vegetable broth (or homemade vegan chicken broth – see notes); 1 tbsp nutritional yeast (adds a rich, umami flavor); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp poultry seasoning (sage, thyme, marjoram, rosemary blend); ½ tsp turmeric (for color – optional); Salt & pepper to taste; 1 tbsp olive oil (or vegan butter for richness); 1 small onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 cup soy curls, rehydrated (or shredded jackfruit, cubed tofu, or chickpeas); ½ tsp smoked paprika (for depth of flavor – optional); 1 tbsp soy sauce or tamari (adds umami flavor to plant-based chicken substitutes); 2 cups cooked noodles (egg-free or gluten-free pasta of choice); 1 tbsp fresh parsley, chopped (for garnish – optional)

Description

This vegan chicken noodle soup brings all the comforting flavors of the classic dish—without any animal products! With a rich, homemade broth, hearty plant-based chicken substitutes, and warming herbs, this soup is perfect for cozy nights, sick days, or meal prepping. It’s easy to make, packed with nutrients, and totally cruelty-free.

Ingredients

Scale

For the Vegan “Chicken” Broth:

6 cups vegetable broth (or homemade vegan chicken broth – see notes)
1 tbsp nutritional yeast (adds a rich, umami flavor)
1 tsp garlic powder
1 tsp onion powder
1 tsp poultry seasoning (sage, thyme, marjoram, rosemary blend)
½ tsp turmeric (for color – optional)
Salt & pepper to taste

For the Soup Base:

1 tbsp olive oil (or vegan butter for richness)
1 small onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced

For the Plant-Based Chicken Substitute:

1 cup soy curls, rehydrated (or shredded jackfruit, cubed tofu, or chickpeas)
½ tsp smoked paprika (for depth of flavor – optional)
1 tbsp soy sauce or tamari (adds umami flavor to plant-based chicken substitutes)

For the Noodles:

2 cups cooked noodles (egg-free or gluten-free pasta of choice)
1 tbsp fresh parsley, chopped (for garnish – optional)

Instructions

Step 1: Prepare the Vegan “Chicken” Substitute

1️⃣ If using soy curls, soak them in warm water for 10 minutes, then drain and squeeze out excess moisture.
2️⃣ If using jackfruit, shred slightly before adding to soup.
3️⃣ If using tofu, cube or crumble into bite-sized pieces.
4️⃣ In a small pan, sauté soy curls, jackfruit, or tofu with smoked paprika and soy sauce for 3-5 minutes. Set aside.

Step 2: Sauté the Vegetables

5️⃣ Heat olive oil in a large pot over medium heat.
6️⃣ Add onions, carrots, and celery, cooking for 5 minutes until softened.
7️⃣ Stir in garlic and cook for 1 minute until fragrant.

Step 3: Build the Broth

8️⃣ Pour in vegetable broth and bring to a simmer.
9️⃣ Stir in nutritional yeast, poultry seasoning, turmeric, garlic powder, onion powder, salt, and pepper.
🔟 Let simmer for 10-15 minutes to allow the flavors to develop.

Step 4: Add the Vegan “Chicken” & Noodles

1️⃣1️⃣ Add the prepared soy curls, jackfruit, or tofu into the soup and let simmer for 5 minutes.
1️⃣2️⃣ Meanwhile, cook noodles separately according to package instructions.

💡 Pro Tip: Cooking noodles separately prevents them from soaking up too much broth and getting mushy.

1️⃣3️⃣ Add cooked noodles to the soup just before serving.
1️⃣4️⃣ Stir in fresh parsley for extra flavor.

Notes

✔ Make It Gluten-Free: Use rice noodles, chickpea pasta, or quinoa pasta.
✔ Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
✔ Freezing: Freeze for up to 3 months, but leave out the noodles and add fresh ones when reheating.
✔ Boost the Nutrition: Add spinach, kale, or mushrooms for extra nutrients and flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1 bowl (~1.5 cups)