Vegan Chicken Noodle Soup loaded with vegetables and noodles simmered in the best vegetarian broth made from scratch! Easy, hearty, healthy and tastes incredible!
You'll love my Homemade Vegan Chicken Noodle Soup Recipe it's delicious and not hard to make! It'll take you back to childhood. So if you are missing chicken noodle soup look no further!
There's no vegan chicken pieces, tofu, soy curls, seitan, gardein chicken strips or jackfruit. I've replaced the chicken with chickpeas so it's a no fuss, fast delicious vegetarian noodle soup full of whole food ingredients and with all the classic flavours that you'll love.
Yup it's chickenless my friends! It's No Chicken Noodle soup! No need to open a can or use a packet folks! This is so much better and healthier too!
It's the perfect comforting soup for lunch or dinner on a cold day or if you're fighting the cold or flu! and it's ready in 35 Minutes!
This will become one of your family favourites, it's definitely ours. Enjoy!
My Grandkids love this vegan chicken soup! It takes no coaxing at all for them to devour their soup - veggies and all. and that's saying something! We all know how picky kids can be, right? I guess the flavour, texture and slurp factor must be bang on, lol!
OK FOLKS LETS TALK NOODLES! SHOULD I COOK NOODLES BEFORE ADDING TO SOUP?
My answer is - YES! you should cook the noodles separately ( and al dente). I think it makes for a far better soup. It's so easy to over cook a noodle, so by cooking separately you will have the perfect "noodle bite" every time.
SHOULD I ADD NOODLES TO SOUP BEFORE FREEZING?
No! - If freezing left over soup do not add noodles. Once defrosted and reheated the noodles will be overcooked and mushy.
WHAT KIND OF NOODLES DO I USE FOR "VEGAN CHICKEN NOODLE SOUP"?
I like broad eggless noodles ( egg free), rotini noodles or broken spaghetti noodles for my veggie soup. There are so many choices, pick your favorite, gluten free, veggie, brown rice, buckwheat, etc... skies the limit folks?
SHOULD I USE BOUILLON PASTE, BROTH, OR CUBES FOR MY VEGAN SOUP?
It's totally up to you, I almost always use "Vegetarian Better than Bouillon" brand for my soups and stews. I think the flavour is outstanding, much more complex than broth or cubes. There are three vegan varieties, "Vegetarian No chicken Soup Base", "Vegetarian No Beef Soup Base" or " Seasoned Vegetable Base"
HOW DO YOU MAKE VEGAN CHICKEN NOODLE SOUP?
Prep all the veggies first and set aside.
Add the diced onions, oil, pinch of salt and pepper to your soup pot ( at least 5 qt pot). If avoiding oil saute in broth or water. Cook onions for 5 minutes or so over medium heat, then add your garlic and veggies except chickpeas. Cook for 3-4 minutes or so until vegetables soften a bit.
Now add the chickpeas, herbs, nutritional yeast, Braggs or Tamari and bouillon paste, give it a stir, add the water. Cover and bring to a boil , reduce to a simmer and cook covered, 20 minutes or so, until veggies are tender. Remove from heat.
While soup is simmering cook pasta according to package instructions, drain and set aside, don't over cook the noodles!
Now at this point you can add cooked noodles to soup or add to individual soup bowls to serve. Personally I keep the noodles separate unless I know I'm not freezing any left over soup in which case I will add cooked noodles to pot to serve.
For full recipe ingredients and instructions see recipe card below.
Ok go open that cupboard and find some noodles! It's soup time.
I know you'll love this Vegan Chicken Noodle Soup, it's:
Delicious
Hearty
Filling
comfort in a bowl
perfect for cold and flu season
Better than chicken noodle
Healthy
Slurpalicious
Easily gluten free
Kid friendly
Enjoy you Guys! Happy Day?
Feel free to leave comment below. Your feedback is greatly appreciated!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️
Want some more tasty Vegan Soup Recipes? Check these out:
- Indian Mulligatawny Soup (Vegan)
- Vegan hamburger soup - Hearty & Delicious!
- Vegan Ramen Soup (Sweet, Sour & Spicy)
- Sopa De Fideo (AKA Noodle Soup)
- Mexican Bean Soup (Slow Cooker Option)
- Best Vegan Split Pea Soup (Slow Cooker Option
Classic Vegan Chicken Noodle Soup
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- Diet: Vegan
Description
Vegan Chicken Noodle Soup loaded with vegetables and noodles simmered in the best vegetarian broth made from scratch! Easy, hearty, healthy and tastes incredible!
Ingredients
- 8 oz or so uncooked broad eggless noodles or noodles of choice ( reg or gluten free) see notes*
- 1 can chickpeas, rinsed and drained
- 1 tbsp olive oil or grapeseed oil (optional)
- 1 medium yellow onion, diced
- 2 cups diced celery ( 4-5 stalks)
- 2 cups diced carrots ( 4 -5 carrots)
- 1 cup diced zuccini
- 1 cup chopped mushrooms
- 3-4 cloves chopped garlic
- 2 bay leaves
- 1 and ½ teaspoon fresh rosemary, finely chopped, don't skimp
- 1 and ½ teaspoon dried thyme, not powder
- ½ tsp celery salt
- 3 and ½ tablespoon "Better Than Bouillon No Chicken Soup Base" (see notes*)
- 3 tbsp Braggs or regular or Lite Tamari
- 2 tbsp nutritional yeast
- 10 cups water
- salt & pepper
Optional add ins:
- ½ teaspoon poultry seasoning
Instructions
- Prep all the veggies first and set aside.
- Add the diced onions, oil, pinch of salt and pepper to your soup pot ( at least 5 qt pot). If avoiding oil saute in broth or water. Cook onions for 5 minutes or so over medium heat, then add your garlic and veggies (except chickpeas) Cook for 3-4 minutes or so until vegetables soften a bit.
- Now add the chickpeas, herbs, nutritional yeast, Braggs or Tamari and bouillon paste, give it a stir, add the water. Cover and bring to a boil , reduce to a simmer and cook covered, 20 minutes or so, until veggies are tender. Remove from heat.
- While soup is simmering cook pasta according to package instructions, drain and set aside, don't over cook the noodles!
- Now at this point you can add cooked noodles to soup or add to individual soup bowls to serve. Personally I keep the noodles separate unless I know I'm not freezing any left over soup in which case I will add cooked noodles to pot to serve.
- Season with salt and pepper and Enjoy!! Lovely served with my No Knead Artisan Bread, French bread or crackers!
Notes
- For Instant pot option: Set instant pot to sauté, add the oil, onion, garlic and veggies (not chickpeas) cook for 3-5 minutes. Add the rest of ingredients except noodles. give everything a stir. Put on the lid, lock, set valve to seal and cook at high pressure for 6 minutes. Release the pressure valve quickly and carefully. Now at this point you can add cooked noodles to soup or add to individual soup bowls to serve. Personally I keep the noodles separate unless I know I'm not freezing any left over soup in which case I will add cooked noodles to pot to serve.
- For gluten free: use gluten free pasta
- If you choose to use veggie broth or cubes rather than Better than Bouillon vegetarian no chicken soup base" your outcome will not be the same. You might have to add extra flavour, like more soy, nutritional yeast, salt, maybe granulated garlic and or onion powder.
- There are so many noodle choices regular or gluten free. My favourites are, broad noodles, rotini noodles or broken spaghetti noodles.
- Vegan meatless options: If you like you can replace the chickpeas with your favourite vegan chicken pieces, seitan, soy curls, crispy baked tofu or try my vegan turkey recipe! yum!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups, Gluten free, 30 Minute Vegan Recipes, Instant Pot,
- Method: stovetop
- Cuisine: American, Canadian,
Ashley Oliver says
This is such a flavorful soup! It is my go-to comfort soup when someone in our home is under the weather.
Winter says
Loved it! Made it for lunch today and it was just so wholesome and delicious. Thank you for your lovely recipes, I'm really enjoying making them.
Verna says
I'm so glad you're enjoying them and thank you for your wonderful feedback!
Michelle says
Fantastic recipe! Since I stopped eating meat, I’ve missed the flavour of good old chicken noodle soup. I’ve tried other vegetarian or vegan chicken noodle soup recipes before and they just didn’t give me the savoury flavour I was looking for. This recipe blows all the others away.
Verna says
Thank you so much Michelle!! You just made my day. Super thrilled you enjoyed it!
Teegan says
Made your vegan noodle soup and used tofu in place of chicken. Had chickpeas but this was a nice change. It was So GOOD! Thank you.
Verna says
thank you so much!
Amber says
I made this recipe with gluten free noodles. Since the bouillon paste couldn’t guarantee gf, I used half vegetable stock and half mushroom broth (with your recommendation of adding more flavors). I also used the pressure cooker for 1 hour to get the flavor brewing. It was fantastic. Thank you!
Verna says
Glad you enjoyed the soup Amber! Your substitutions sound great. Thanks so much for your comment!
Jocelyn says
Hi! I am looking forward to making this, but I cannot find vegan egg noodles anywhere! Can you please share the brand that you use? Thanks!
Verna says
Hi Jocelyn, I use western family brand but I am in Canada. The brands in the States could be different. The one I use is vegan and does not contain egg whites as a lot of brands do. Use rotini or other medium pasta in a pinch if you have to. enjoy!
Hillary says
Excellent vegan chicken noodle soup! I love the addition of chickpeas! It’s Absolutely perfect. All the veggies are great too! Family fav!
Verna says
Thanks so much Hillary. thrilled your family is enjoying the soup!
Kirsten says
Still working my way through your recipes... 😉
This is the best version of a vegan “chicken” noodle soup that I’ve tried, hands down. The nutritional yeast and braggs really add an umami complexity that is always lacking in soups like this (I think anyway).
I paired it with a vegan used version of Angie Quaale’s cheesy beer quick bread for one of the best suppers I’ve had in a long time. And tons of leftovers!
Huge thanks as always for the delicious recipes!
Kirsten says
Oops. Veganized.
Cheers.
Verna says
Thank you so much Kirsten! Thrilled you love the soup! Happy day to you! and thanks for your kind words.
Cheryl says
We have all been under the weather in my house this past week. I came across your vegan chicken noodle soup recipe and made it yesterday. My kids can’t get enough of it! So good and comforting. The best one we have tried. Thank you Verna
Verna says
Oh wow thank you Cheryl! so glad your kids are loving the soup. Thank you so much for commenting!
Ella says
How many calories are in your vegan chicken noodle soup?
Verna says
Hi Ella, it is actually posted on the recipe card. 329 calories per serving. Have a great day!
Gail says
I made this recipe using jackfruit and it was awesome, I love the spices you use to make this soup! Thanks 😊
Verna says
I love addition of jackfruit! that sounds delicious Gail, thanks so much for commenting!
Beth Leahy says
Can you translate 340 grams of noodles for those of us stuck in pounds and ounces mindsets? THANKS!
The Cheeky Chickpea says
Hi Beth, ok so I used 1 pkg of broad noodles ( 340 grams) so that would be about 3/4 of a lb of pasta. 454 grams equals 1 lb. Hope that helps.?
Beth Leahy says
Thank you!!
The Cheeky Chickpea says
??? your very welcome!
Javaar says
This soup was delicious I have beEN enjoying all the recipes you have been putting out please keep it up being a vegan is hard work but with recipes like these makes eating much more exciting.
The Cheeky Chickpea says
Oh wow, thank you that is so nice. I really enjoy making them. Have a great day Javaar, thanks for your kind words.?
Julie says
love your recipes!
The Cheeky Chickpea says
Thank you so much Julie?
Angie says
definitely making this ! looks so good.
The Cheeky Chickpea says
It is very good soup. Let me know if you do. Thx for your comment Angie?
Lynn says
Super good
The Cheeky Chickpea says
So glad you loved the soup Lynn! Thx so much for your comment? Have a great day