I remember staying home sick from school and my grandma (Ganga) giving me a nice big bowl of chicken soup with saltine crackers while I watched The Price is Right (The Bob Barker years!). That was pure comfort to me.
A warm bowl of noodle soup can make any day feel calmer and brighter. This vegan chicken noodle soup brings that same comfort without the meat or dairy. It’s rich, savory, and filled with familiar flavors—thanks to clever plant-based swaps and a few pantry spices.
Whether you’re under the weather, cooking for family, or just craving something soothing, this soup delivers. It’s simple to make, budget-friendly, and great for meal prep.
Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor. Learn More.
What Makes This Vegan Chicken Noodle Recipe Special
This isn’t just another vegetable noodle soup. It captures that classic “chicken soup” taste with plant-based ingredients that bring depth and heartiness.
- Bold, savory flavor A mix of garlic, onions, celery, carrots, and herbs builds a classic base. Soy sauce or tamari plus nutritional yeast adds umami.
- Real “chicken” texture Use shredded jackfruit, seasoned tofu, soy curls, or your favorite vegan chicken pieces for a satisfying bite. We like the chicken from Daring.
- Weeknight-friendly One pot, simple steps, and about 35–45 minutes start to finish.
- Customizable Swap
noodles , add greens, or use gluten-free options without losing the cozy vibe.
What You’ll Need
- olive oil or neutral oil
- yellow onion
- garlic
- carrots
- celery
- bay leaf
- dried thyme
- dried oregano
- ground turmeric
- low-sodium vegetable broth
- soy sauce or tamari
- nutritional yeast (To learn more about the benefits of nutritional yeast, check out our article, What is Nutritional Yeast?.)
- vegan “chicken” of choice:
- .shredded jackfruit
- soy curls
- firm or extra-firm tofu
- store-bought vegan chicken pieces
noodles (egg-free pasta such as rotini, fusilli, or classic widenoodles made without egg)- fresh parsley or dill
- lemon juice
- salt and black pepper
- Optional add-ins: peas, chopped kale or spinach, a pinch of smoked paprika, a dash of white pepper
How to Make Vegan Chicken Noodle Soup
Sauté the aromatics
Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook 6–8 minutes, stirring occasionally, until the onions are translucent and the vegetables soften slightly.
Add garlic and spices
Stir in garlic, thyme, oregano, bay leaf, and turmeric (if using). Cook 1 minute until frangrant.
Build the broth
Pour in the vegetable broth. Add soy sauce or tamari and nutritional yeast. Bring to a gentle boil, then reduce to a steady simmer.
Prepare the protein
If using jackfruit, shred the pieces with your fingers to mimic pulled chicken. For tofu, tear into bite-size chunks. For soy curls, rehydrate in warm water for 10 minutes, then squeeze out excess water. If using store-bought vegan chicken, keep pieces bite-sized.
Add the “chicken”
Stir your chosen protein into the pot. Simmer 10-15 minutes so the flavors meld and broth deepends.
Cook the noodles separately
In a separate pot, cook
Combine and finish
Add the cooked
Add greens (optional)
If using spinach or kale, stir in during the last 2–3 minutes until wilted. Note: Spinach tends to cook a bit faster than kale but eithr is fine.
Serve
Ladle into bowls and finish with extra herbs or cracked pepper.
Storage Instructions
- Refrigerator Keeps 3–4 days in an airtight container. For best texture, store
noodles separately from the broth and combine right before reheating. - Freezer Freeze the soup without
noodles for up to 2 months. Add freshly cookednoodles when reheating for the best bite. - Reheating Warm on the stove over medium heat until steaming. If the broth reduced during storage, add a splash of water or broth to loosen it.
Health Benefits
- Plant-powered protein Soy curls, tofu, or vegan chicken pieces provide protein without saturated animal fats.
- Veggie-forward Carrots, celery, onions, and optional greens add fiber, vitamins A and K, and antioxidants that support immune health.
- Gentle on digestion A clear, savory broth can feel soothing when you’re run-down or recovering from a cold.
- Lower in cholesterol 100% plant-based means naturally cholesterol-free, which can be supportive for heart health when included in a balanced diet.
- Hydrating and comforting Warm broth plus electrolytes from the vegetables and soy sauce help with hydration and comfort.
Pitfalls to Watch Out For
- Soggy
noodles Cookingnoodles in the soup leads to mushy leftovers. Cook separately and add just before serving. - Under-seasoned broth Vegetable broth varies. Taste and adjust as needed.
- Rubbery tofu or soy curls Don’t boil aggressively. A gentle simmer keeps textures tender and pleasant.
- Flat flavor Don’t skip aromatics and herbs. Nutritional yeast and a hint of turmeric add depth and color.
- Too salty If your broth is salty, use low-sodium soy sauce or add water to balance. Lemon juice can also brighten and cut saltiness.
Variations You Can Try
- Creamy version Stir in 1/2 to 3/4 cup unsweetened cashew cream or creamy oat milk at the end. Avoid boiling after adding.
- Gluten-free Use gluten-free
noodles and tamari instead of soy sauce. - Herb-forward Swap parsley for fresh dill and add a pinch of dried rosemary for a classic deli-style vibe.
- Lemon-pepper Add extra lemon juice and 1/4 teaspoon white pepper for a bright, zesty finish.
- Ginger-garlic immunity boost Add 1 tablespoon minced ginger with the garlic. Finish with a splash of rice vinegar.
- Hearty add-ins Stir in peas, corn, or diced potatoes.
Wrapping Up
This vegan chicken noodle soup recipe proves you don’t need meat to get the classic comfort you remember. With a solid base of aromatics, a smart
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
To up your cooking game, consider becoming a member of the Rouxbe Online Cooking School. I’ve taken two of their courses and LOVED them!
Vegan Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil or neutral oil
- 1 medium yellow onion diced
- 3-4 cloves garlic minced
- 2 medium carrots sliced
- 3 stalks celery sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground turmeric optional
- 8 cups low-sodium vegetable broth
- 1-2 tbsp soy sauce or tamari to taste
- 2 tablespoons nutritional yeast optional
- 1/4 cup fresh parsley or dill chopped
- 8 ounces egg-free wide noodles such as rotini, fusilli, or wide-cut pasta
- 1-2 tbsp lemon juice
- Salt and black pepper to taste
Vegan "Chicken" Options
- 1 can shredded jackfruit drained and rinsed
- 2 cups soy curls rehydrated and drained
- 1 block firm or extra-firm tofu pressed and torn into chunks
- 10-12 oz store-bought vegan chicken pieces
Optional Add-Ins
- 1/2 cup peas
- 1-2 cups chopped kale or spinach
- smoked paprika
- white pepper
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook 6–8 minutes, stirring occasionally, until the onions are translucent and the vegetables soften slightly.
- Stir in garlic, thyme, oregano, bay leaf, and turmeric (if using). Cook 1 minute until fragrant.
- Pour in the vegetable broth. Add soy sauce or tamari and nutritional yeast. Bring to a gentle boil, then reduce to a steady simmer.
- If using jackfruit, shred the pieces with your fingers to mimic pulled chicken. For tofu, tear into bite-size chunks. For soy curls, rehydrate in warm water for 10 minutes, then squeeze out excess water. If using store-bought vegan chicken, keep pieces bite sized.
- Stir your chosen protein into the pot. Simmer 10–15 minutes so the flavors meld and the broth deepens.
- In a separate pot, cook noodles in salted water until just shy of al dente. Drain and rinse briefly. This prevents them from soaking up too much broth and getting mushy.
- Add the cooked noodles to the soup. Stir in parsley or dill and lemon juice. Taste and adjust with more salt, pepper, or soy sauce as needed.
- If using spinach or kale, stir in during the last 2–3 minutes until wilted.
- Serve: Ladle into bowls and finish with extra herbs or a crack of pepper.
- Have the world's leading online culinary school at your fingertips with unlimited access to membership courses, all lessons, and hundreds of recipes.
- Receive chef support from renowned chef educators and hands-on assessments to practice your newly developed technique. With over 590,000 students worldwide we are teaching the world to cook – the right way!
FAQ
What’s the best vegan “chicken” for this soup?
Soy curls and shredded jackfruit give the most convincing texture. Tofu works well if you prefer a softer bite—tear it by hand for a rustic, “shredded” feel. Store-bought vegan chicken pieces are great when you want something quick and meaty.
Can I make this oil-free?
Yes. Sauté the vegetables in a splash of broth instead of oil. Add more as needed to prevent sticking. The soup will still be flavorful.
Do I have to use nutritional yeast?
No, but it adds a subtle chicken-y richness. If you skip it, consider a bit more soy sauce, a dash of poultry seasoning, or a small spoon of white miso stirred in at the end.
Which noodles work best?
Wide, sturdy
How can I make the broth taste more like chicken?
Use a vegan chicken-style bouillon or broth, add nutritional yeast, and include herbs like thyme and bay leaf. A small pinch of poultry seasoning can also help mimic the classic flavor.
Can I use an Instant Pot?
Yes. Sauté aromatics on Sauté mode, add broth, seasonings, and
Will the leftovers be good?
Absolutely, as long as you store the
