There’s something undeniably comforting about a steaming bowl of chicken noodle soup—except this one swaps the chicken for a plant-based twist that’s just as satisfying. Inspired by global plant-based traditions, this vegan version keeps the essence of the classic while embracing modern culinary techniques.
With a rich, aromatic broth, tender vegetables, and perfectly cooked noodles, it’s a bowl of pure nostalgia with a fresh perspective. This soup pairs beautifully with bold, flavorful sides like Vietnamese Rice Bowls or nutty Wild Rice Pilaf, making it a versatile addition to any meal.
The deep umami notes from miso and soy mirror the slow-simmered depth of traditional broths, offering a layered, complex flavor. Whether you’re craving something light yet hearty or looking for a complement to a globally inspired spread, this soup delivers.
By using techniques from French-style mirepoix to the layered seasoning of Asian broths, this recipe balances simplicity with culinary depth. It’s a fantastic way to explore plant-based eating without sacrificing the warmth and nostalgia of the original. So grab your favorite bowl, ladle in some goodness, and experience the kind of comfort that transcends ingredients.
Why You’ll Be Hooked?
- It brings back childhood memories, minus the meat. The deep, savory broth and soft noodles feel just like the classic—but with a fresh, plant-based update.
- It’s an easy, one-pot wonder. No complicated steps, just simple, wholesome ingredients coming together in under an hour.
- The flavors get even better the next day. A night in the fridge allows the spices and aromatics to meld, making leftovers a next-level treat.
- It plays well with other dishes. Pair it with Vietnamese Rice Bowls or Wild Rice Pilaf for a full meal with layered flavors and textures.
- It fits into any lifestyle. Whether you’re plant-based full-time or just looking for a cozy, meatless option, this soup is a keeper.
Vegan Chicken Noodle Soup Recipe
Equipment
- Large pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
- Strainer
Ingredients
- crackers or french bread, for serving
- 12 oz small shaped pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- fresh chopped parsley, for serving
- 1 tsp dried basil
- salt plus pepper, to taste
- 8 cups vegan "chicken" broth or vegetable broth
- 1 large onion, chopped
- 3 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- ½ tsp dried thyme
- 2 cups vegan "chicken" pieces, chopped small
Instructions
- Heat olive oil in a large pot over medium-high heat, then sauté onion, garlic, and celery for five minutes until softened and translucent.
- Stir in carrots, broth, chopped vegan chicken, basil, and thyme, then bring everything to a boil and let it simmer for ten minutes.
- As the soup cooks, prepare the pasta in a separate pot, cooking it one minute less than directed to prevent overcooking.
- Drain and set it aside.
- Taste the soup and adjust the seasoning with more herbs, salt, or pepper if needed.
- To serve, ladle the soup into bowls, add a handful of noodles to each, and garnish with fresh parsley.
- Enjoy with crackers or warm bread.
Notes
- Use low-sodium broth to better control the salt level and adjust seasoning as needed.
- Opt for sturdy pasta like rotini or fusilli, which holds up well in soup without getting mushy.
| Nutrition | Value |
| Calories | 208kcal |
| Carbohydrates | 33g |
| Fibre | 2g |
| Fat | 4g |
| Protein | 11g |
Tips To Ease Your Job!
- Prep Ahead – Chop all the veggies and measure out the seasonings before you start cooking to streamline the process.
- One-Pot Option – If you prefer fewer dishes, cook the pasta directly in the soup, but add extra broth to compensate for absorption.
- Batch Cooking – Make a double batch and freeze extra portions without the noodles; add fresh-cooked pasta when reheating.
- Quick Cooking – Use pre-cooked or frozen vegan chicken to cut down on prep time.
- Layered Seasoning – Add herbs in stages, tasting as you go, for the best depth of flavor.
