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5.0 from 3 votes

Vegan Chicken Noodle Soup

This Vegan Chicken Noodle Soup recipe is a heartwarming classic with a plant-based twist. In just 30 minutes, you can enjoy a bowl of this comforting soup, packed with delicate pasta noodles, vegan chicken pieces, and a broth that's bursting with flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5
Calories: 250 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 tablespoon olive oil
  • 1 yellow onion
  • 3 carrots
  • 2 stalks celery
  • 2 garlic cloves
  • 2 cups vegan chicken pieces
  • ½ cup parsley chopped
  • 6 cups of vegetable broth
  • 3,5 oz pasta noodles
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot, then add the onion, garlic, and celery and cook for a few minutes until the vegetables soften.
  2. Add the carrots and broth and bring it to a boil. Once it starts to boil, lower the heat to medium-low and cook for 6 to 7 minutes.
  3. Next add the chopped vegan chicken pieces and cook for another 6 to 7 minutes.
  4. Season with salt and pepper.
  5. While the soup simmer, cook the pasta according to package instructions but 1 or 2 minutes less than called for.
  6. Add cooked noodles to the pot with the soup, stir, and remove from the heat. Adjust the seasoning if necessary.
  7. Serve the soup in bowls with some fresh parsley.

Notes

  • Vegan chicken. You can use other protein-rich vegan ingredients like tofu, chickpeas, or white beans if you don't have vegan chicken pieces. These substitutions will still give your vegan chicken noodle soup a hearty texture and taste.
  • Gluten-Free: Swap out the pasta noodles for a gluten-free variety, such as brown rice noodles.
  • Don't Overcook the Noodles: Cook the pasta according to package instructions but for 1 or 2 minutes less. This will prevent the noodles from becoming too soft when added to the soup.
  • Use Quality Broth: A good vegetable broth or vegan chicken stock is key to a flavorful soup. Consider making your own or choosing a high-quality store-bought one.
  • Refrigerate: Transfer the cooled soup into an airtight, sealed container, which will keep well for up to 5 days.
  • Reheating instructions: Reheat the soup on medium heat in a large pot, stirring occasionally, until it's hot. You can add a bit of vegetable broth if it has thickened too much.
  • Freeze: Unfortunately, this recipe doesn't freeze well due to the noodles. When thawed, the noodles tend to become mushy and lose their texture. However, if you plan to freeze the soup, it's best to do so before adding the noodles. You can then add freshly cooked noodles when you're reheating the soup.
  • Thawing Instructions: If you've frozen the soup without the noodles, let it thaw overnight in the refrigerator. Then, reheat on medium heat, adding the cooked noodles towards the end.

Nutrition Information

Calories 250kcal (13%) Carbohydrates 27g (9%) Protein 15g (30%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Sodium 1643mg (68%) Potassium 238mg (7%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 7229IU (145%) Vitamin C 12mg (13%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 250

% Daily Value*

Calories 250kcal 13%
Carbohydrates 27g 9%
Protein 15g 30%
Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Sodium 1643mg 68%
Potassium 238mg 5%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 7229IU 145%
Vitamin C 12mg 13%
Calcium 34mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.