This vegan chicken noodle soup is a plant-based take on the classic soup recipe!
It is so easy to make and literally takes 15 minutes to make and uses wholesome ingredients that are good for the soul!
This vegan chicken noodle soup is also “good for the soul” without using the “soul” from any other critters or creatures so you can enjoy it guilt-free.
This is the perfect warming soup for any time of year, but it tastes even better during the fall and winter, and especially when you are sick.
Something about the flavors of the veggies blended in with the spices and succulent noodles and yummy broth just makes you feel better almost instantly.
To make this vegetarian chicken noodle soup, I actually just use water instead of broth.
This saves time and you can just use tap water instead of spending the time making your own broth of going to the store and buying some vegan broth.
I am a huge proponent of the fact that water is perfectly fine when making soup and this vegan chicken noodle soup is no different!
The spices that I add mixed with the sauted veggies add flavor to this broth that tastes like you have been slaving over the stove for hours.
I know this sounds weird, especially to the purists out there, but I love easy hacks that make cooking faster all around!
This is also one of the best Vegan Recipes For Kids as children love slurping the noodles and there are only a few veggies so they aren’t scared away.
I do hope you enjoy this vegetarian chicken noodle soup as much as I do. Don’t just eat it when you have a cold or when it is chilly out, it deserves to be made all year!
What “Chicken” To Use For The Vegan Chicken Noodle Soup
So! For this recipe, I am giving you the choice!
Not everyone likes faux meat. Not everyone likes tofu. As a result, I am NOT making it mandatory to add any of these to this vegan chicken noodle soup recipe!
You can make this recipe with just the broth and veggies and noodles and it comes out so amazing and delicious!
If you want to add faux chicken, I recommend Gardein chicken from the freezer section, or Tofurky chicken from the fridge section of your grocery store.
If you want to add tofu “chicken” I recommend cutting your tofu into small squares and adding it this way, kind of like when you make miso soup! Make sure to saute the tofu cubes in the bottom of the pan first before adding the broth.
Again, there is no need to add “chicken” bits at all to this vegan chicken noodle soup recipe if you don’t want to. The flavor will remain the same due to all the spices used!
What Type Of Noodles To Use
No lie, you can use WHATEVER noodles you want.
I asked my Boyfriend who eats meat what kind of noodles he has when his Mom would make chicken noodle soup and he said it varied every time!
I love making this vegan chicken noodle soup recipe with long pasta noodles, springs, bow ties, large shells and more!
Basically whatever pasta you want to make goes wonderfully with this recipe.
Just make sure that you make enough pasta so that there is enough to eat with the yummy veggies and broth! You can always have a little left over.
How To Make Vegan Chicken Noodle Soup
My vegan chicken noodle soup is sinfully easy and takes no more than 15 minutes!
In another pot, boil your pasta noodles and season well with salt after the water is at a rolling boil.
Next, you are going to heat a little oil over high heat and saute your onions, carrots, and celery until soft.
This takes about 5 minutes if you are sauting on high heat.
If you are using tofu or faux chicken pieces, you will also want to saute them at this time in the bottom of your stock pot.
Now, you are going to want to add the spices before you add the water.
Add all of your spices as well as salt and pepper to the sauted veggies in the bottom of the stock pot and stir until well combined.
Of course, you can add your own seasoning to taste.
Add your water and bay leaf and simmer on medium-high heat for about 5 minutes to give the flavors time to blend together.
If you want to simmer for up to 10 minutes, you can, but the flavors come together pretty well and easily due to the fact that you seasoned the veggies during the saute stage.
Once your vegan chicken noodle soup is done, you will serve by scooping pasta noodles into a bowl and then scooping the soup/broth over on top of that.
This way, the pasta noodles are cooked perfectly every time and you don’t have to worry about them being soggy.
I also like cooking the pasta noodles in their own pot so that each person can serve the exact pasta to vegan chicken noodle soup ratio that they preer in their bowl.
Serve with crackers for dipping if desired!
How To Store The Vegetarian Chicken Noodle Soup
Storing the vegetarian chicken noodle soup recipe have never been easier!
I like to store the soup separately from the noodles so the noodles don’t soak up all of the broth!
You can store the vegan chicken noodle soup in an air-tight container in the fridge for up to 1 week.
But this recipe really shines when you freeze it!
You can freeze it for 2-3 months either in sealed plastic baggies or mason jars or some other form of freezer-safe container.
This makes the vegan chicken noodle soup the perfect recipe for meal-prep, new babies, or just when you don’t want to cook!
To thaw, move the soup to the fridge the night before or run it under hot water until the soup releases. Then warm in a pot on the stove and combine with the pasta noodles to serve!
Did You Try This Recipe?
If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!
15-Minute Vegan Chicken Noodle Soup
This vegan chicken noodle soup recipe comes together in just 15 minutes and is a plant-based take on the classic! It is comforting and warm and perfect for any time of year, but especially when you are sick or the weather is chilly outside!
The vegan chicken noodle soup recipe allows you to customize your "vegan chicken" and use either tofu, faux chicken, or nothing at all!
- 8 ounces pasta [shape of your choice and more to taste]
- 2 large carrots, chopped
- 1 stalk of celery, chopped
- 1 small onion, chopped
- 1/2 cup of peas [frozen is fine]
- 4 cups water
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon seasoning salt [optional]
- 1 bay leaf
- 1 cup vegan chicken pieces OR tofu cubes [optional]
- Cook your pasta according to the instructions in another pot. Make sure to add at least 1 TBS of salt to your pasta water once it reaches a boil.
- In another large pot over medium heat, saute your onion, carrot, and celery until the veggies are soft. If you are using vegan chicken or tofu cubes, you will also saute them in the bottom of the stock pot. If not, leave off.
- Once the veggies are soft, add the frozen peas and all of the spices. Stir until well combined.
- Add your water and your bay leaf and cover and let simmer for 5-10 minutes.
- To serve, scoop cooked pasta noodles into a bowl and then top with veggies and lots of broth! Serve plain or with crackers or crusty bread for dipping!
Amount Per Serving Calories 200Total Fat 4gSaturated Fat 2gTrans Fat 0gCholesterol 66mgSodium 730mgCarbohydrates 25gFiber 4gSugar 3gProtein 22g