Vegan Chicken Noodle Soup

This soup, made with vegetable broth, pasta, chopped vegetables, and vegan chicken, is the kind of soup you want to eat when you have a cold or the flu.

This vegan chicken noodle soup is a real lifesaver, trust me. It’s made with veggie broth, pasta, veggies, and vegan chicken, so it’s the perfect food to wolf down when you’re feeling under the weather with a cold or the flu.

Two bowls of vegan noodle soup with lemon.

About this recipe

I find this vegan chicken noodle soup to be incredibly comforting and delicious. It reminds me of the authentic chicken noodle soup I used to eat growing up. My recipe differs significantly – it is much more flavorful than the original and vegan-friendly.

I also add miso as a secret ingredient to boost the soup’s umami flavor and nutritional benefits. Miso is a fermented paste commonly used in Japanese cuisine known for its unique flavor and numerous health benefits. Miso is rich in beneficial bacteria, known as probiotics, and it is packed with essential nutrients, including vitamins (such as B vitamins), minerals (like manganese, copper, and zinc), and antioxidants. It also contains all nine essential amino acids, making it a complete protein source for vegetarians and vegans.

A bowl of vegan noodle soup with carrots, onions, and other ingredients.

Ingredients needed

  • Vegan butter, feel free to substitute with olive or other vegetable oil.
  • Carrots peeled and diced, about one cup
  • Celery stalks, diced
  • Garlic and onion
  • Herbs: bay leaf, thyme and dill
  • Vegetable broth and water. If you wish, you could use vegan chicken or vegetable bouillon.
  • Pasta noodles such as Cappellini or orzo are best for a satisfying bite. If you need to use gluten-free pasta, I recommend cooking the pasta ahead of time and adding it to the soup just before serving, or you could serve it with brown rice.
  • Vegan chicken: I like Daring vegan chicken, but you could use chickpeas or other beans if preferred.

How to make chicken noodle soup

  1. Start with the Base: In a large pot, heat the vegan butter over medium heat. Add chopped carrots, celery, minced garlic, and diced onion. Add the miso.
  2. Cook Until Golden: Stir the vegetables occasionally, cooking until the onion becomes translucent and the edges start to brown slightly.
  3. Add Broth: Pour in the vegetable broth and water—season with salt and pepper.
  4. Simmer the Soup: Add your pasta choice into the mix and add your fresh herbs. Reduce the heat to low, and let everything simmer for about 10 minutes or until the pasta is cooked through.
  5. Add the chicken, vegan chicken, or beans.
  6. Serve Hot: Enjoy your hearty, nourishing vegan noodle chicken soup bowl with lemon slices (yes, thinly sliced lemons) and more fresh herbs!
Two bowls of chicken noodle soup with lemon.

How to Store Vegan Chicken Noodle Soup

If you find yourself with leftovers (which is highly likely because it’s so delicious), here’s how to store them:

  • Allow the soup to cool to room temperature.
  • Transfer it to an airtight container.
  • Refrigerate for up to 3-4 days.
  • Reheat on the stovetop or microwave when ready for another comforting bowl. Taste before serving and adjust the seasoning if needed.

One Pot Vegan “Chicken” Noodle Soup

What makes our Chickpea Noodle Vegan Soup even better is that it’s a one-pot wonder. After indulging in this culinary masterpiece, you won’t have a sink full of dishes to tackle. Plus, this soup’s combination of flavors and textures is so good.

Other vegan soups you will love

Two bowls of vegan noodle soup with lemon.

Vegan Chicken Noodle Soup

Alejandra Graf
This soup, made with vegetable broth, pasta, chopped vegetables, and vegan chicken, is the kind of soup you want to eat when you have a cold or the flu.
5 de 1 voto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 215 kcal

Equipment

  • 1 5-qt soup pot

Ingredients
  

  • 1 tablespoon vegan butter
  • ½ white onion or yellow onion chopped
  • 2 celery stalks chopped
  • 2 medium carrots peeled and chopped about one cup
  • 2 garlic cloves minced
  • 1 tablespoon miso
  • 2 cups vegetable broth
  • 6 cups water
  • 1 bay leaf
  • 1 teaspoon thyme
  • ¼ cup dill
  • ¼ cup parsely
  • 1 cup pasta orzo, noodles or capellini
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup shredded vegan chicken or 1 ½ cup chickpeas

For serving

  • lemon slices

Instructions
 

  • Start with the Base: In a large pot, heat the vegan butter over medium heat. Add chopped carrots, celery, minced garlic, and diced onion. Add the miso.
  • Cook Until Golden: Stir the vegetables occasionally, cooking until the onion becomes translucent and the edges start to brown slightly.
  • Add Broth: Pour in the vegetable broth and water—season with salt and pepper.
  • Simmer the Soup: Bring your choice of pasta into the mix add your fresh herbs. Reduce the heat to low, and let everything simmer for about 10 minutes, or until the pasta is cooked through.
  • Add the chicken, vegan chicken, or beans.
  • Serve Hot: Enjoy your hearty, nourishing vegan noodle chicken soup bowl with lemon slices (yes, thinly sliced lemons) and more fresh herbs!

Nutrition

Serving: 1servingCalories: 215kcalCarbohydrates: 19gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 1mgSodium: 1439mgPotassium: 217mgFiber: 4gSugar: 3gVitamin A: 4095IUVitamin C: 8mgCalcium: 53mgIron: 2mg
Keyword soup, vegan soup, vegetable soup

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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