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Vegan Chicken Noodle Soup: served
Lucy

Best Easy Vegan Chicken Noodle Soup

  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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 -6 servings
Ingredients Method Notes

Ingredients
  

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)

Method
 

Step 1: Prepare the Vegan "Chicken" Substitute
  1. 1️⃣ If using soy curls, soak them in warm water for 10 minutes, then drain and squeeze out excess moisture.
  2. 2️⃣ If using jackfruit, shred slightly before adding to soup.
  3. 3️⃣ If using tofu, cube or crumble into bite-sized pieces.
  4. 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
  1. 5️⃣ Heat olive oil in a large pot over medium heat.
  2. 6️⃣ Add onions, carrots, and celery, cooking for 5 minutes until softened.
  3. 7️⃣ Stir in garlic and cook for 1 minute until fragrant.
Step 3: Build the Broth
  1. 8️⃣ Pour in vegetable broth and bring to a simmer.
  2. 9️⃣ Stir in nutritional yeast, poultry seasoning, turmeric, garlic powder, onion powder, salt, and pepper.
  3. 🔟 Let simmer for 10-15 minutes to allow the flavors to develop.
Step 4: Add the Vegan "Chicken" & Noodles
  1. 1️⃣1️⃣ Add the prepared soy curls, jackfruit, or tofu into the soup and let simmer for 5 minutes.
  2. 1️⃣2️⃣ Meanwhile, cook noodles separately according to package instructions.
  3. 💡 Pro Tip: Cooking noodles separately prevents them from soaking up too much broth and getting mushy.
  4. 1️⃣3️⃣ Add cooked noodles to the soup just before serving.
  5. 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.