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Vegan chicken noodle soup in a bowl.
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5 from 8 votes

Vegan Chicken Noodle Soup

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 393kcal
Author: Alison Andrews

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:

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

  1. 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.
  2. 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.
  3. Vegan chicken - you can use any vegan chicken either chopped up small or shredded. We used vegan chicken strips that we chopped up small. 
  4. Noodles - you can use any noodles like rice noodles or pasta noodles. We used Chinese stir fry noodles.
  5. Coconut cream - we used canned, unsweetened coconut cream. You can also use canned, unsweetened coconut milk. Or you can omit it entirely.
  6. 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.

Nutrition

Serving: 1Serve | Calories: 393kcal | Carbohydrates: 45g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 371mg | Potassium: 801mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3093IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 8mg