This vegan chicken noodle soup is the perfect comfort food! It’s creamy, cozy and delicious and tastes just like the classic comfort soup you know and love.
This vegan chicken noodle soup is classic comfort food bliss.
It has all the delicious hearty flavors you know and love in a super simple, 1-pot soup. Perfect for an easy and delicious meal.
For more delicious and comforting soups try our vegan corn chowder, vegan zuppa toscana and vegan clam chowder.
Ingredients You’ll Need:
Ingredient Notes
- Noodles – you can use any noodles like rice noodles or pasta noodles. We used Chinese stir fry noodles.
- Vegan chicken – you can use any vegan chicken either chopped up small or shredded. We used vegan chicken strips that we chopped up small. You could even make your own homemade vegan chicken.
- Vegan chicken spice – or vegan poultry seasoning. Many brands of chicken spice or poultry seasoning are already vegan by ingredient, so just check the label.
- Coconut cream – we used canned, unsweetened coconut cream. You can also use canned, unsweetened coconut milk. Or you can omit it entirely.
- Vegan chicken stock – or vegan chicken broth such as Better than Bouillon ‘no-chicken’ broth is perfect to use here. Alternatively you can use vegetable stock or vegetable broth.
How To Make Vegan Chicken Noodle Soup
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a large pot over medium high heat. Add chopped onions and sauté until softened.
- Add crushed garlic and sauté for 1 minute until fragrant.
- Add sliced carrots, celery, vegan chicken spice, dried basil and dried thyme and sauté for around 5 minutes until slightly softened.
- Add vegan chicken stock, vegan chicken and a bay leaf and stir to combine.
- Bring to a simmer and then reduce heat to medium low.
- Add noodles and simmer uncovered for around 5-7 minutes until the noodles are al dente (ours were ready in 5 minutes).
- Add coconut cream (if using) and stir it in.
- Remove the bay leaf.
- Taste test and add salt and pepper as needed.
Serving Suggestions
This vegan chicken noodle soup is a meal in itself when served topped with a sprinkle of fresh chopped parsley and ground black pepper, with some delicious crusty bread on the side for dipping.
If you’re in the mood to make some fresh homemade bread then try our vegan focaccia or whole wheat bread.
A side salad would also be a great addition and our vegan Greek salad or vegan chickpea salad would fit the bill perfectly.
Storing and Freezing
Keep leftovers stored in a covered container in the fridge and enjoy within 3-4 days. It can be reheated in the microwave or on the stovetop.
If you know you want to freeze this soup then it’s best not to add the noodles. The broth can be frozen for 3-4 months. Thaw it overnight in the fridge, reheat on the stove and add the noodles.
More Vegan Soup Recipes
- Vegan Celery Soup
- Vegan Cabbage Soup
- Vegan Broccoli Soup
- Vegan Butternut Squash Soup
- Vegan Lentil Soup
- Vegan Potato Leek Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chicken Noodle Soup
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 3 Cloves Garlic Crushed
- 2 Large Carrots Sliced
- 3 Stalks Celery Sliced
- 1 teaspoon Vegan Chicken Spice or Vegan Poultry Seasoning
- 1 teaspoon Dried Basil
- ½ teaspoon Dried Thyme
- 8 cups Vegan Chicken Stock (1920ml) or Vegan Chicken Broth
- 2 cups Vegan Chicken Chopped small or shredded
- 1 Bay Leaf
- 8 ounces Noodles (226g) or Pasta
- ½ cup Canned Coconut Cream (120ml) Optional
- Sea Salt and Ground Black Pepper To Taste
Serving:
- Fresh Parsley Chopped
- Ground Black Pepper
Instructions
- Add olive oil to a large pot over medium high heat. Add chopped onions and sauté until softened.
- Add crushed garlic and sauté for 1 minute until fragrant.
- Add sliced carrots, celery, vegan chicken spice, dried basil and dried thyme and sauté for around 5 minutes until slightly softened.
- Add vegan chicken stock, vegan chicken and a bay leaf and stir to combine.
- Bring to a simmer and then reduce heat to medium low.
- Add noodles and simmer uncovered for around 5-7 minutes until the noodles are al dente (ours were ready in 5 minutes).
- Add coconut cream (if using) and stir it in.
- Remove the bay leaf.
- Taste test and add salt and pepper as needed.
- Serve topped with fresh chopped parsley and a sprinkle of ground black pepper.
Notes
- Vegan chicken spice – or vegan poultry seasoning. Many brands of chicken spice or poultry seasoning are already vegan by ingredient, so just check the label.
- Vegan chicken stock – or vegan chicken broth such as Better than Bouillon ‘no-chicken’ broth is perfect to use here. Alternatively you can use vegetable stock or vegetable broth.
- Vegan chicken – you can use any vegan chicken either chopped up small or shredded. We used vegan chicken strips that we chopped up small.
- Noodles – you can use any noodles like rice noodles or pasta noodles. We used Chinese stir fry noodles.
- Coconut cream – we used canned, unsweetened coconut cream. You can also use canned, unsweetened coconut milk. Or you can omit it entirely.
- Storing and freezing: Keep leftovers stored in a covered container in the fridge and enjoy within 3-4 days. It can be reheated in the microwave or on the stovetop. If you know you want to freeze this soup then it’s best not to add the noodles. The broth can be frozen for 3-4 months. Thaw it overnight in the fridge, reheat on the stove and add the noodles.
This soup is so good. I added chickpeas instead of the faux chicken. I could have eaten the entire pot in one sitting! I have made other recipes from this site and all have been great.
Awesome! Thanks so much Dena!
Delicious soup. I used chickpeas instead of vegan chicken. Your recipes never fail. Thank you for sharing. 🌺
Thanks Irina!
This was so easy to make and so delicious! Will definitely be making it again!!! Thank you!!!!
Awesome thank you so much!
It’s so tasty and having the rice noodles, this is the perfect gluten free dish for the cooler weather..
This soup is going into my weekly lunch rotation. It’s perfect! I substituted jackfruit as my “chicken” but that’s my only change. The recipe is fantastic, thank you! My husband loved it. He said it tastes like Whole Foods smells. That’s a high compliment because who doesn’t love the smell of Whole Foods?
That’s awesome Joanne! So happy to hear that. Thanks so much!