Name: Vegan Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 3 stalks celery, sliced; 3 medium carrots, peeled and sliced; 8 cups vegan “chicken” broth or vegetable broth; 2 cups vegan “chicken” pieces, chopped small; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; salt + pepper, to taste; 12 ounces small shaped pasta; fresh chopped parsley, for serving; crackers or french bread, for serving

Jump to Recipe· 4.8 from 45 reviews

If you’ve ever yearned for a cozy bowl of comfort that’s both hearty and 100% plant-based, I’ve got the perfect dish for you — this Vegan Chicken Noodle Soup Recipe. It’s one of those recipes that feels like a warm hug in a bowl, with tender vegan “chicken,” savory broth, and just the right noodles. Whether you’re feeling under the weather or just craving something soothing, this soup’s going to become your new go-to, trust me.

💚

Why This Recipe Works

Balanced Flavors: The combination of herbs like basil and thyme with garlic and onion creates a deeply savory broth that feels just right.
Texture Harmony: Tender vegan “chicken” pieces contrast beautifully with crisp veggies and perfectly al dente noodles.
Simple Ingredients: Easy-to-find staples that you might already have, making this soup a breeze to whip up whenever.
Customizable: Whether you want to swap noodles or tweak herbs, this recipe welcomes your personal touch with open arms.

Vegan Chicken Noodle Soup, vegan soup recipe, plant-based chicken noodle soup, healthy vegan soup, comforting vegan noodle soup - A white pot filled with clear yellow broth soup containing wavy egg noodles that float through the liquid. Slices of bright orange carrots and pale green celery are mixed evenly throughout the soup, along with small pieces of white chicken. The soup is topped with finely chopped fresh green herbs, adding small bursts of color. The pot is resting on a white marbled surface next to a blue striped cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Chicken Noodle Soup Recipe is thoughtfully chosen to build layers of flavor while keeping the dish nourishing and satisfying. Let me walk you through why they make magic together and how to pick the best ones.

Vegan Chicken Noodle Soup, vegan soup recipe, plant-based chicken noodle soup, healthy vegan soup, comforting vegan noodle soup - Flat lay of a small white ceramic bowl of golden olive oil, a large white ceramic bowl filled with chopped white onion, a few cloves of whole unpeeled garlic, three bright green celery stalks sliced, three peeled and sliced vibrant orange carrots, a small white ceramic bowl of dried green basil, a small white ceramic bowl of dried thyme, chopped vegan chicken pieces resembling small beige chunks, uncooked gigli pasta with its twisted funnel shape arranged neatly, a small white ceramic bowl of coarse salt crystals, a small white ceramic bowl of cracked black peppercorns, and a small bunch of fresh green parsley sprigs, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Provides a smooth base for sautéing, helping to soften veggies while adding subtle richness without overpowering.
Onion: Adds sweetness and depth as it cooks down — never skip this for a soulful broth.
Garlic: Brings warmth and an aromatic punch that wakes up the whole soup.
Celery: Offers a fresh, slightly herbal crunch that brightens the broth’s flavor profile.
Carrots: Their natural sweetness balances savory notes and contributes great texture.
Vegan “Chicken” Broth or Vegetable Broth: A rich, flavorful liquid foundation; I personally love using a vegan chicken base for that authentic savory vibe.
Vegan “Chicken” Pieces: These chunks add the protein and chew you want in classic chicken noodle soup — I usually go with Tofurky’s Plant Based Chik’n for that perfect bite.
Dried Basil and Thyme: Herbs that infuse the broth with that comforting, garden-fresh aroma.
Small Shaped Pasta: I adore fun shapes like gigli, but any small pasta works; just be sure to cook it slightly less than package directions so it stays firm once added to the soup.
Salt + Pepper: To taste — always the final key to bringing all the flavors together.
Fresh Chopped Parsley: Adds a bright, fresh finish right before serving.
Crackers or French Bread: Optional, but such a lovely companion to soak up every last drop of broth.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love keeping this Vegan Chicken Noodle Soup Recipe as my classic comfort, but the best part? Making it your own. Feel free to tweak the veggies, try different vegan proteins, or even spice it up with a little chili flake if you want some heat.

Variation: One time, I swapped the vegan chicken for chickpeas when I ran out—and honestly, it was just as comforting and even a bit nuttier on the palate. Totally worth trying!
Gluten-Free: Use gluten-free pasta to keep the soup accessible without sacrificing taste.
Seasonal Twist: In fall, I like adding in a handful of kale or spinach for extra greens and color.

Step-by-Step: How I Make Vegan Chicken Noodle Soup Recipe

Step 1: Build Your Flavor Base

Start by warming two tablespoons of olive oil in a big pot over medium-high heat. Toss in your chopped onions, minced garlic, and sliced celery. Sauté them for about 5 minutes until the onions turn translucent and everything smells just heavenly. This step is crucial — it softens the veggies and unlocks a depth of flavor you’ll immediately notice in the finished soup.

Step 2: Add Veggies, Broth & Vegan “Chicken”

Next, stir in the sliced carrots, your vegan chicken broth (or vegetable broth if that’s what you have), chopped vegan “chicken” pieces, dried basil, and thyme. Crank up the heat and bring everything to a boil, then reduce to a simmer. Let it bubble gently for about 10 minutes so those vibrant flavors really meld together. This simmering is where the magic happens — your kitchen will fill with that incredible, cozy aroma.

Step 3: Cook Noodles Separately

While your soup simmers away, get a separate pot of water boiling for the pasta. Cook your noodles according to the package instructions, but here’s my personal trick: take them off the heat one minute before they’re supposed to be done. The noodles will finish cooking later with the soup, so this helps keep them from turning mushy. Drain and set aside.

Step 4: Taste and Adjust Seasoning

Give the broth a little taste now. Does it need a pinch more salt or pepper? Maybe a touch more herbs? Don’t be shy here — it’s the difference between a good soup and a soul-satisfying one.

Step 5: Serve with Love

Ladle your soup into bowls and top each with a generous handful of the cooked noodles. Sprinkle fresh chopped parsley on top for that pop of color and brightness. Don’t forget the crackers or crusty French bread on the side — dipping them into the broth is the ultimate finishing touch.

💡

Tips from My Kitchen

Keep Noodles Separate: Always store cooked noodles separately from the broth to prevent sogginess — this little step keeps leftovers fresh.
Better Than Bouillon Boost: I swear by using Better Than Bouillon No Chicken Base in the broth to deepen the savory flavor.
Don’t Overcook Veggies: Make sure to sauté your onions and celery until just soft, not browned — it keeps the broth light but flavorful.
Simmer, Don’t Boil: Keep the heat low once it’s boiling to avoid breaking down the vegan chicken pieces and veggies too much.

How to Serve Vegan Chicken Noodle Soup Recipe

Vegan Chicken Noodle Soup, vegan soup recipe, plant-based chicken noodle soup, healthy vegan soup, comforting vegan noodle soup - A bowl of chicken noodle soup is shown with clear, yellowish broth filling the white bowl with a thin blue rim. The soup has several layers including bright orange carrot slices and pale green celery pieces scattered throughout. Soft, wavy egg noodles are curled in different shapes, mixed with small chunks of cooked chicken that are light beige with a tender texture. Small green parsley flakes are sprinkled on top, adding a fresh touch. The bowl sits on a white marbled surface with a blue cloth and shiny silver spoon nearby. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this soup with a sprinkle of fresh chopped parsley — it gives a fresh, herbaceous kick that brightens every spoonful. Sometimes, if I’m feeling fancy, a light drizzle of olive oil or a sprinkle of nutritional yeast adds a subtle richness that’s just delightful.

Side Dishes

Nothing beats pairing this soup with crusty French bread or buttery crackers to soak up all that lovely broth. For a heartier meal, I sometimes add a simple green salad dressed with lemon vinaigrette on the side—it balances the warmth of the soup perfectly.

Creative Ways to Present

For a cozy family dinner or a casual gathering, I like serving this soup in fun, rustic bowls with sprigs of parsley on top and some extra vegan “chicken” pieces on the side. Adding a small ramekin of chili flakes or hot sauce lets guests spice it up to their liking. It’s simple, comforting, and always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I keep my leftover soup in an airtight container in the fridge for 3 to 4 days. Pro tip: I always store the cooked noodles separately to stop them from soaking up all the broth and turning mushy. When I’m ready for a quick lunch, I just warm the soup and toss the noodles in when serving—fresh and tasty every time!

Freezing

Freezing this Vegan Chicken Noodle Soup Recipe works great if you leave out the noodles. Once cooled, I pour the soup into freezer-safe containers and pop them in the freezer. When I want to enjoy it again, I thaw it overnight in the fridge and heat gently on the stove. Then, freshly cooked noodles come in to save the day!

Reheating

To reheat leftovers, I use a gentle simmer on the stovetop to warm the soup, stirring occasionally so it heats evenly. Since the noodles were stored separately, I cook a fresh batch and add them right before serving. This keeps the noodles from getting gummy and the soup tasting just like the day you made it.

FAQs

Can I use other types of vegan protein instead of vegan chicken pieces?

Absolutely! Vegan “chicken” pieces add authentic texture, but you can swap in seitan, tofu, tempeh, or even chickpeas. Each will bring a slightly different flavor and texture, so feel free to experiment based on what you like or have on hand.
What’s the best way to avoid soggy noodles in my soup?

The trick is to cook your noodles separately, slightly undercooked, and add them to your portion when serving. If you mix the noodles into the soup and store it, they will soak up the broth and become mushy — not as delicious!
Can I make this soup in an Instant Pot?

Yes! Use the sauté function for the onion, garlic, and celery, then add carrots, broth, vegan “chicken,” and herbs. Seal the lid and cook on high pressure for 5 minutes. Quick release and serve with separately cooked noodles.
Is the soup gluten-free?

It can be! Just use gluten-free pasta and double-check that your vegan “chicken” and broth are gluten-free. Many brands offer gluten-free options, so it’s an easy tweak.

Final Thoughts

This Vegan Chicken Noodle Soup Recipe is truly like a warm bowl of kindness — perfect when you want something easy, nourishing, and full of flavor. I love how it comforts me after a long day or comforts friends who visit feeling off. I hope you give it a try and make it your own; trust me, you’re going to keep coming back to this one. Grab your pot, your favorite vegan chicken, and let’s get cozy with this bowl of plant-based goodness.