Classic Vegan Chicken Noodle Soup

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!

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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

★★★★★ 5 from 9 reviews

• Author: Verna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6-8 servings 1x
• Category: Soups, Gluten free, 30 Minute Vegan Recipes, Instant Pot,
• Method: stovetop
• Cuisine: American, Canadian,
• Diet: Vegan

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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!

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Scale 1x2x3x

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 1/2 tsp fresh rosemary, finely chopped, don’t skimp
• 1 and 1/2 tsp dried thyme, not powder
• 1/2 tsp celery salt
• 3 and 1/2 tbsp “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:

• 1/2 teaspoon poultry seasoning

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Instructions

1. Prep all the veggies first and set aside.
2. 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.
3. 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.
4. While soup is simmering cook pasta according to package instructions, drain and set aside, don’t over cook the noodles!
5. 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.
6. 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!

Keywords: vegan chicken noodle soup, classic, gluten free, vegan noodle soup, best, easy, homemade,