This Vegan Chicken Noodle Soup is cozy, soothing, and everything you want in a classic comfort bowl just made plant-based. With tender noodles, hearty veggies, and savory vegan “chicken,” it’s gentle, nourishing, and perfect for chilly nights or anytime you need a little comfort.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 6 cups vegetable broth
- 1 cup vegan chicken-style strips or chunks
- 1 1/2 cups egg-free noodles (rotini or wide noodles work well)
- Salt and black pepper, to taste
- Optional: fresh parsley or dill for finishing
Easy swap: Use chickpeas or white beans if you don’t have vegan chicken.
Steps
- Sauté the veggies. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened and fragrant.
- Add garlic and herbs. Stir in garlic, thyme, and sage. Cook 30 seconds just enough to bloom the flavors.
- Pour in the broth. Add vegetable broth and bring to a gentle simmer.
- Add vegan chicken. Stir it in and let simmer for 5 minutes so it absorbs the savory broth.
- Cook the noodles. Add noodles and simmer until just tender. Don’t worry if the soup looks light it thickens slightly as it rests.
- Season and finish. Taste and adjust with salt and pepper. Sprinkle in fresh herbs if using.
- Serve warm. Ladle into bowls and enjoy while cozy and comforting.
Chef’s Tips
- Don’t overcook the noodles: They’ll keep softening in the hot soup.
- Layer the seasoning: Taste at the end broth brands vary.
- Extra richness: Add a splash of plant-based cream or a pat of vegan butter.
Variations
- Lemon chicken-style soup: Add a squeeze of fresh lemon juice before serving.
- Protein boost: Add white beans or lentils.
- Gluten-free: Use gluten-free pasta or rice noodles.