Warm and comforting Vegan Chicken Noodle Soup that tastes just like when we were kids! Easily make this recipe on the stovetop, in an Instant Pot, or in a slow cooker.
Sometimes, as vegans, we daydream about those special foods we ate as kids (like mac and cheese, chicken nuggets, or creamy pasta salad). Thankfully, recipes like my Vegan Chicken Noodle Soup exist to make those dreams a reality!
Enjoy a bowl of this comforting veggie soup is made with tender vegetables, the perfect seasonings, and of course, noodles and vegan chicken. We’re using soy curls to replace the chicken because their texture and flavor is so close to the real thing, not to mention they’re a GMO-free alternative.
As if it could get any better, this recipe is also very flexible! Use gluten free or rice noodles to turn it into a gluten free noodle soup instead, or substitute the soy curls for your favorite store bought vegan chicken or even cooked chickpeas.
This healthy soup recipe is perfect for meal prepping, to warm you up on chilly nights, or to enjoy on a sick day. Easily make it ahead of time or freeze it for later!
Can vegans eat chicken noodle soup?
It’s easy to turn normal chicken noodle soup into a vegan-friendly version. All you need are the right substitutions. Instead of using animal products, replace the chicken with a plant-based alternative (like soy curls), use egg-free pasta or rice noodles, and replace the chicken broth with vegetable broth (like Better than Bullion vegan chicken base).
What’s in vegan chicken noodle soup?
This easy vegan chicken soup has all of the comforting ingredients to imitate your favorite childhood version. These are the ingredients you need:
- Vegan chicken: I like using Butler’s brand soy curls as the “chicken” in this vegan noodle soup. Soy curls are inexpensive and very flexible – use them for plant-based chicken or beef recipes! If you can’t find soy curls, use chickpeas or storebought vegan chicken strips instead.
- Noodles: Make this soup using regular eggless small pasta noodles. Rice or gluten free noodles will also work well.
- Fresh veggies: Like celery, carrots, and onion. You can even add in more of your favorites if you want. Zucchini would be delicious, or even frozen edamame.
- Vegetable broth: I used both Better than Bullion no chicken base and regular vegetable broth to really pump up the flavor in the soup and the soy curls.
- Seasonings: Garlic powder, Italian seasoning, and salt will season the vegetables to help this recipe taste just like the kind you had as a kid.
Top each bowl with fresh parsley, crumbled crackers, or fresh cracked pepper.
How to make this vegan chicken noodle soup recipe
You can make this vegetarian chicken noodle soup on the stovetop, in an Instant Pot, or in a slow cooker. Here’s how to do it:
Rehydrate the soy curls in a large bowl with boiling water and the Better than Bullion no chicken base. After 10 minutes, take them out of the bowl and cut into bite-size pieces. Reserve the liquid.
Saute the onion in a large soup pot, then add in the celery, carrots, garlic powder, salt, Italian seasoning, vegetable broth, and the liquid from the soy curls. Cook until the veggies are tender. While you wait, cook the noodles in a separate pot.
Stir the soy curls into the soup. Place half a cup of noodles into each bowl, then pour some soup overtop. Serve with parsley and enjoy!
Instant Pot version
Again, rehydrate the soy curls first. Then use Saute mode on the Instant Pot to cook the onion for 5 minutes. Turn Saute mode off and add in the celery, carrots, garlic powder, salt, Italian seasoning, vegetable broth, and the liquid from the soy curls.
Secure the lid and cook at high pressure for 5 minutes. Prepare the noodles while it cooks. When the soup is done, let the pressure release, and then stir in the cooked noodles and soy curls.
Slow Cooker version
Add the onion, celery, carrots, garlic powder, salt, Italian seasoning, vegetable broth to the bowl of a crockpot and cook for 2 hours on high.
When it’s almost done, cook the noodles and rehydrate the soy curls. Stir them both into the soup (including the liquid from the soy curls) and cook for another 5 or 10 minutes.
Storing and freezing tips
Store the noodles and soup in separate containers to prevent the noodles from soaking up all of the liquid. They’ll keep well in the fridge for up to 4 days.
You can also freeze the soup without the noodles by adding it to an airtight container. Let it thaw in the fridge overnight and reheat in a pot on the stove or in the microwave before stirring in or serving over the cooked noodles.
Any small, bite-sized pasta noodles will work in vegetable soup. You can even use a gluten free version if you wish! Make sure they’re egg-free noodles to keep this recipe vegan.
By cooking the noodles separately from the soup. I like to add the noodles into individual bowls for serving first, and then pouring a ladle full of soup over top. This way, I can easily store both separately and the noodles stay firm.
Butler Foods soy curls are certified non-GMO and are also grown without chemical pesticides. They don’t contain any chemicals, additives, or preservatives.
That said, soy curls are more of a processed product (unlike tempeh or even tofu). As a nutritionist, I try to have most of my diet filled with unrefined foods like veggies, fruits, whole grains, and legumes but I don’t obsess over being perfect. It’s okay to have some fun meat alternatives sometimes too.
More vegan soup recipes
Try these flexible, comforting, and healthy soup recipes to warm you up:
- White Bean Tomato Soup – makes a healthy weeknight meal that’s ready in about 30 minutes
- Instant Pot Vegetable Soup – when you need a hands-off creamy veggie-filled meal
- Roasted Tomato Chickpea Soup – an easy and absolutely tasty soup to warm you
- Vegan Corn Chowder – simple and delicious
Vegan Chicken Noodle Soup
- 1 cup Butler’s Soy Curls
- 2 cups water
- 2 TB Better than Bullion No Chicken Base
- 1 TB extra virgin olive oil
- 1/2 onion chopped
- 3 stalks celery chopped
- 2 large carrots sliced/chopped
- 1/2 tsp garlic powder
- 1/2 tsp Italian sesoning
- 6 cups vegetable broth
- 2 cups uncooked noodles (use gluten free if needed)
- 4 TB fresh parsely chopped
- Add soy curls, 2 cups of boiling water, and the Better than Bullion no chicken base to a large bowl until soy curls are rehydrated (about 10 minutes). When soy curls are rehydrated, take them out of the bowl (be sure to keep all the liquid!) and cut into bite-size pieces. Set soy curls and liquid aside.*
- Add onion and olive oil to a large pot and cook for 3-5 minutes. Add celery, carrots, garlic powder, salt, Italian seasoning, vegetable broth, and the liquid from the soy curls to the pot and cook until vegetables are tender (about 15 minutes).
- Meanwhile, cook your noodles in a separate pot and drain.
- Add chopped soy curls to the soup and heat through.
- Add ½ cup of noodles to each bowl and add the rest of the soup.
- Top with fresh parsley, if desired, and enjoy
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.