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Thisvegan chicken noodle souptastes just like the classic comfort food from your childhood! It's made with plant-based "chicken" pieces and a tasty veggie-based broth for the ultimate bowl of coziness.
No matter how long ago you became vegan, there are days when you may crave some childhood comfort foods.
Chicken noodle soup is something most people have been brought up on, and it's one of those dishes that simply made everything better when you were feeling under the weather.
The good news is that it's quite easy to replicate the taste of childhood in a cruelty-free way.
With so many plant-based alternatives to chicken out there, making a hearty and delicious "chicken" soup is a breeze.
Why you'll love this vegan chicken noodle soup
- It tastes just like the staple soup of your childhood, but it's 100% plant-based.
- It's ready in 30 minutes using just one pot.
- You can easily make it your own by adding extra veggies or plant protein such as chickpeas.
Ingredients and substitutions
Olive oil— Sauteeing the veggies in a bit of extra virgin olive oil sets up an excellent flavor base for this "chicken" veg noodle soup. If you don't cook with oil, you can saute them into a bit of veggie broth instead.
Onion, carrot and celery— The base of any delicious soup, onion, carrot and celery are essential for a flavorful plant-based chicken noodle soup. You can also add some parsnip or celeriac here.
Aromatics— Freshly chopped or minced garlic and fresh thyme are a wonderful combination in this soup.
Alternatives include a tablespoon of Italian herbs mix, bay leaves or a mix of dried oregano, dried basil and dried thyme.
Plant-based "chicken" pieces— I used the "This Isn't Chicken" pieces in this soup. They have a texture that's pretty much similar to the real thing, and the taste is quite frankly amazing.
You can use your favorite plant-based chicken substitute or canned chickpeas if you're not a fan of fake-meat alternatives.
Potatoes— These are optional, but I like to add them because they bulk up the soup and make it heartier.
Vegetable stock— Shop-bought vegetable stock or plant-based "chicken" bouillon cubes both work well in this soup.
Noodles— Fussili or rotini are perfect in this soup, but you can use any other type of noodles you want.
Fresh parsley— No chicken noodle soup is complete without lots of freshly chopped parsley, and this plant-based version is no different!
How to make plant-based chicken noodle soup
Heat the olive oil in a large stock pot or Dutch oven and add the onion, carrot and celery. Cook for 4-5 minutes over medium heat until the veggies soften a bit.
Stir in the garlic and thyme and cook for another minute.
Next, add the plant-based "chicken" pieces, potatoes and vegetable stock. Bring to a boil, then lower the heat and simmer for 10 minutes, covered with a lid.
Stir in the noodles and continue to cook for 10 minutes or until the noodles are al dente.
Stir in the fresh parsley, season to taste and serve immediately, with some extra fresh parsley on top if you like.
Leftovers and storage
- Store this vegan chicken noodle soup in an airtight container in the fridge for up to 5 days.
- It's best to reheat it gently on the stovetop so you can add some extra vegetable stock. That's because the noodles will soak up some of the liquid.
- If you want to freeze this soup, do so without the noodles. The soup freezes well for up to 3 months.
Recipe notes and tips
- You don't have to cook the noodles separately for this soup. Make sure you only cook them al dente because they will continue to expand in the soup, and you don't want them too mushy.
- The soup is perfect on its own, but you can serve it with your favorite crusty bread if you like.
- Tofu, tempeh, seitan and even chickpeas are all good alternatives to the plant-based "chicken" pieces.
If you liked this vegan chicken noodle soup, you might also like some of my other easy vegan soup recipes:
- Vegan Lasagna Soup
- Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
- Creamy Oyster Mushroom Soup
- Easy Vegan Potato Soup
- Easy Three Bean Soup
Don't miss out on any new recipes! Follow Vegan Cocotte onInstagram,FacebookandPinterest.
Yield: 4
Vegan Chicken Noodle Soup
Thisvegan chicken noodle souptastes just like the classic comfort food from your childhood! It's made with plant-based "chicken" pieces and a tasty veggie-based broth for the ultimate bowl of coziness.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, minced
- 1 tablespoon fresh thyme, finely chopped
- 7 oz (200 g) plant-based “chicken” pieces
- ½ lb (250 g) potatoes, peeled and cut into 1-inch cubes
- 6 cups (1.5 liters) vegetable stock
- 1 cup (100 g) noodles of choice
- ¼ cup fresh parsley chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven and add the onion, carrot and celery. Cook for 4-5 minutes over medium heat until the veggies soften a bit.
- Stir in the garlic and thyme and cook for another minute.
- Next, add the plant-based “chicken” pieces, potatoes and vegetable stock. Bring to a boil, then lower the heat and simmer for 10 minutes, covered with a lid.
- Stir in the noodles and continue to cook for 10 minutes or until the noodles are al dente.
- Stir in the fresh parsley, season to taste and serve immediately, with some extra fresh parsley on top if you like.
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 271Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 659mgCarbohydrates: 30gFiber: 3gSugar: 5gProtein: 18g
Nutritional information is an estimate provided by an online nutrition calculator.
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