There’s something undeniably comforting about a warm bowl of chicken noodle soup, but when I transitioned to a plant-based diet, I thought I had to say goodbye to this classic.
That is until I discovered the magic of vegan chicken noodle soup. This recipe captures all the nostalgic flavors and hearty goodness of the original, without the chicken. Instead, we’re using tender chunks of tofu or jackfruit, which soak up the savory broth beautifully, creating a satisfying and flavorful bite.
What makes this soup truly special is the blend of aromatic herbs, like thyme and bay leaf, simmering alongside the vegetables and noodles. The broth is rich and golden, infused with garlic and onion, bringing warmth and depth to every spoonful. The noodles are perfectly tender, offering just the right amount of chewiness to complement the softness of the vegetables.
This is the kind of soup you crave on a chilly day, one that warms you from the inside out.
Vegan Chicken Noodle Soup
Equipment
- Large pot
- Ladle
- Measuring Cups
- Wooden spoon
- Chef's knife
- Cutting Board
- Microwave Safe Bowl
Ingredients
- 4 cups vegetable broth*
- ½ tsp dried Italian seasoning
- ½ cup chopped celery
- ½ cup chopped onion
- 1½ cups egg-free wide noodles***
- 1 bay leaf
- 1 cup frozen vegan chicken pieces chopped**
- 1 tbsp olive oil
- 1 cup sliced carrots
Instructions
- In a microwave-safe bowl, place the sliced carrots and add a splash of water.
- Cover and microwave for 2 to 3 minutes until softened, then let them cool.
- Meanwhile, in a large pot over medium heat, heat the olive oil and sauté the chopped onion and celery until they begin to soften.
- Pour in the vegetable broth, followed by the vegan chicken pieces and noodles.
- Once the carrots have cooled, add them along with their cooking liquid to the pot.
- Sprinkle with Italian seasoning and drop in the bay leaf.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 15 minutes.
Notes
- Look for gluten-free vegan chicken pieces like Gardein. Thaw and chop them before adding to the soup.
- If you avoid microwaves, cook the chopped carrots with the celery until they start to soften. It might take a bit longer, but it works perfectly.
- Egg-free wide noodles are available at most grocery stores and Walmart.
| Nutrition | Value |
|---|---|
| Calories | 100 kcal |
| Carbohydrates | 15 g |
| Protein | 3 g |
| Vitamin A | 3600 IU |
| Vitamin C | 2.5 mg |
| Iron | 0.6 mg |
| Sugar | 2 g |
| Calcium | 19 mg |
Some Other Vegan Recipes You Must Try
Tips Which May Help
Tip 1: If you don’t have vegan chicken on hand, use chickpeas, tofu, or tempeh for a hearty alternative. Simply adjust the cooking time based on your substitute.
Tip 2: To make the Vegan Chicken Noodle Soup in the slow cooker, sauté the onions and celery first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the noodles in the last 30 minutes.
