by Monica - 53 Comments
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This vegan chicken noodle soup tastes like the real deal! I've made it for countless people who are not vegan and they loved it too. It's the perfect soup for when you're sick or when you just want delicious vegan comfort food! Filled with healthy veggies, turmeric, protein, and a delicious broth, this soup is sure to warm your heart.
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Jump to:
- ❤️ Why you'll love this recipe
- 🐔 How to substitute chicken in soup?
- 🧾 Ingredients and substitutions
- 🥄 How to make vegan chicken noodle soup
- 👩🏻🍳 Pro Tips
- 🍞 What gluten-free noodles to use for soup?
- ❔ Where can I find Butler Soy Curls?
- ❓What to serve with vegan chicken noodle soup?
- 🥡 Can you freeze vegan chicken noodle soup?
- 🥣 More vegan soups
- 📋 Vegan chicken noodle soup recipe
❤️ Why you'll love this recipe
- It tastes like real chicken noodle soup!
- It hits the spot on those winter days when fighting acold or the flu!
- Chicken noodle soup just like your mom would have made for you when you were sick, but withno animal ingredients!
- A savory broth withherbs and turmericand hearty bites of “chicken” and noodles.
- You can make itgluten-free and/or soy-free tooto fit your dietary needs.
- It's simply deliciousvegan comfort food at its best!
🐔 How to substitute chicken in soup?
You have a few choices when making vegan chicken noodle soup. Seitan, Butler Soy Curls, store-bought chicken strips, or chickpeas.
Seitan - You can buy chicken-style seitan in most major grocery stores, or you can easily make it yourself with my vegan chicken shreds, vegan chicken breasts recipe, or my quick and easy seitan recipe. This is also known as wheat meat. It's made from gluten and obviously not gluten-free.
*If you are using my homemade vegan chicken recipe, you can toss in the raw seitan dough and cook it with the soup. Just be sure that it simmers for 25 minutes before adding the noodles. (Raw seitan needs to simmer for at least 30 minutes to fully cook.)
Butler Soy Curls - My favorite vegan chicken replacement to use in this soup isButler Soy Curls!(They are dehydrated soy protein that has a taste and texture that is unbelievably close to chicken when they are re-hydrated in the broth).
Soy Curls are super easy and gluten-free. Soy curls have a great flavor and texture, but they're also great because they're shelf-stable. I love to have them in my pantry to add protein to soups or stir-fries as needed. If using soy curls, note that they are dehydrated and when added to the soup, they will absorb about 1 cup of broth.
Beyond Meat Chicken Strips - If you are looking for a gluten-free and soy-free vegan chicken alternative, Beyond Meat Chicken Strips is a great option.
Chickpeas - if you want a whole food more natural alternative to chicken, you can simply use a can of drained and rinsed chickpeas instead of chicken.
🧾 Ingredients and substitutions
- Olive Oil - to saute the veggies in.
- Onion - optional, but recommended.
- Salt - for flavor. Feel free to adjust the amount to suit your taste.
- Carrots - optional, but recommended.
- Celery - optional, but recommended.
- Garlic - cloves give the best flavor, but you can use garlic powder instead.
- Poultry Seasoning - for an authentic flavor.
- Parsley - for flavor
- Turmeric - for color and flavor.
- Black Pepper - optional for flavor.
- Broth - I highly recommend that you use a vegan chicken-style broth like Not Chick'n Broth or Better than Bouillon No Chicken.
- Vegan Chicken - use any of the vegan chicken substitutes mentioned above. See all of my ideas forvegan chicken substitutes.
- Noodles - any shape or type of pasta that you wish.
- Fresh Parsley - optional for a great fresh flavor.
🥄 How to make vegan chicken noodle soup
Step 1 - Start by sauteing a diced onion in olive oil on very low heat and sprinkle with some salt. (Sautéing the onion very slowly to give a slight sweetness to the broth.)
Step 2 - While the onion is slowly cooking, chop up the celery and carrots. Then toss them in after the onion has become slightly translucent.
Step 3 - Give it a stir and add the herbs and spices.
Step 4 - Add the water andNot Chick’n broth cubesand let it simmer for about 20 minutes. You can use any vegan chicken-flavored broth, but this one is my favorite. (Soy curls soak up the broth so reduce the water by 1 cup if you are not using soy curls).
Step 5 - Once the veggies are soft, add the butler soy curls or other vegan chicken products, stir, and simmer for 5 more minutes.
Step 6 - Finally, dump in 2 cups of dry noodles of your choice. Allow the soup to simmer for about 8-10 more minutes until the noodles are just barely cooked, then turn off the heat. (Gluten-free noodles will start to fall apart if they are cooked too long).
Step 7 - If you like the taste of fresh parsley, chop up a handful and toss it in at the end to give it an added boost of nutrients and fresh flavor!
👩🏻🍳 Pro Tips
- Saute the onions slowly to bring out their sweetness and help flavor the broth.
- Make sure to simmer the veggies for about 20 minutes before adding the noodles to ensure the vegetables are cooked and you won't overcook the noodles.
- Turn off the heat as soon as the noodles are al dente to make sure that they don't get soggy and fall apart.
🍞 What gluten-free noodles to use for soup?
I have tried nearly every brand of gluten-free noodles that they make. Different brands are good for different things. In soups,the Schär brandis my favorite. It holds together better than any other gluten-free brand that I have tried.
You can also use any brand with corn or quinoa in it, they also stay firmer in soups. I would not recommend using brown rice pasta. They get very mushy and fall apart.
❔ Where can I find Butler Soy Curls?
I used to get mine at a localnatural foods store or order them on Amazon.Now, I order them directly fromButler Foods.My family loves soy curls and we go through a lot, so I just buy a huge 12-pound box. This way we have plenty on hand to makevegan soy jerky,vegan Buffalo chicken sandwiches,vegan pulled pork sandwiches,orvegan green chile stew.
❓What to serve with vegan chicken noodle soup?
We love to make vegan cornbread, Socca, vegan Red Lobster biscuits,orvegan focaccia breadto eat with this soup to make it a full meal. It's also delicious with avegan Caesar salad or this vegan kale salad.
🥡 Can you freeze vegan chicken noodle soup?
Yes, this chicken noodle soup freezes well. The recipe makes a lot, but I do this on purpose to have leftovers for lunches or so I can freeze half of it for dinner another night when I don't have time to cook.
Simply put it in an airtight bag or container in the freezer for up to 3 months. You can also freeze individual servings of the soup insouper cubes. (Let the soup thaw overnight in the fridge before reheating.)
This vegan chicken noodle soup will keep well in the fridge for up to 5 days in an airtight container.
🥣 More vegan soups
- Vegan Minestrone
- Vegan Chicken and Dumplings
- Coconut Curry Soup
- Creamy Vegan Bean Soup
- Classic Vegan Cream of Mushroom
- Vegan Cream of Chicken
- Creamy Vegetable Soup
📌 Be sure tofollow me on Pinterestfor new vegan recipes!
📋 Vegan chicken noodle soup recipe
4.93 from 13 votes
Print Recipe
Vegan Chicken Noodle Soup
This vegan chicken noodle soup tastes like the real deal, except that it’s vegan and can be made gluten-free!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: American, vegan
Keyword: gluten free vegan chicken noodle soup, soy curl recipe, soy curl soup, vegan chicken noodle soup
Servings: 12
Calories: 99kcal
Author: Monica Davis
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 teaspoon salt
- 3 medium carrots peeled and chopped into pieces
- 3 stalks celery washed and chopped
- 2 cloves of garlic peeled and minced
- 1 tablespoon poultry seasoning
- 1 tablespoon dried parsley
- ½ teaspoon turmeric
- ¼ teaspoon ground pepper
- 11 cups of water (use 10 cups if not using soy curls)
- 2 Not Chick’n bullion cubes or equivalent that makes 4 cups of vegan chicken-flavored broth
- 1 ½ cup dry Butler soy curls or 3 cups of your favorite vegan chicken substitute
- 2 cups pasta noodles of choice
- ¼ cup fresh chopped parsley optional
- more salt and pepper to taste
US Customary - Metric
Instructions
Peel and chop one medium onion and sauté it in 1 tbsp olive oil on low heat. Sprinkle with 1 tsp salt.
While the onion is cooking slowly, peel and chop 3 carrots, 3 stalks of celery, and 2 cloves of garlic.
Add the chopped carrots, celery, and minced garlic to the pot and give a stir.
Add all of the spices to the veggies (1 tbsp poultry seasoning, 1 tbsp dried parsley, 1/2 tsp turmeric, 1/4 tsp ground pepper) Sauté on low for another 3 minutes.
Put in 11 cups of water (10 if not using soy curls) and 2 bullion cubes, increase heat to medium.
Simmer for about 15- 20 minutes until veggies are just barely cooked.
Add 1 1/2 cups soy curls or vegan “chicken” substitute of choice (reduce water by 1 cup if not using soy curls).
Continue to simmer for 5 more minutes, then add 2 cups of dry pasta.
Cook for about 8-10 more minutes until the pasta is al dente and then turn off heat. (Pasta will continue to cook slightly while sitting in the hot soup).
Toss in some fresh chopped parsley and add more salt and pepper to taste.
Notes
- If using soy curls, note that they are dehydrated and when added to the soup, they will absorb about 1 cup of broth.
- Saute the onions slowly to bring out their sweetness and help flavor the broth.
- Make sure to simmer the veggies for about 20 minutes before adding the noodles to ensure the vegetables are cooked and you won't overcook the noodles.
- Turn off the heat as soon as the noodles are al dente to make sure that they don't get soggy and fall apart.
Using homemade chicken seitan
- If you are using my homemade vegan chicken recipe, you can toss in the raw seitan dough and cook it with the soup. Just be sure that it simmers for 25 minutes before adding the noodles. (Raw seitan needs to simmer for at least 30 minutes to fully cook.)
Nutrition
Serving: 1cup | Calories: 99kcal | Carbohydrates: 13g | Protein: 7g | Fat: 1g | Sodium: 345mg | Potassium: 98mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2710IU | Vitamin C: 3.9mg | Calcium: 63mg | Iron: 1.7mg
This recipe was originally published on January 19, 2018. It was updated on 9-10-2022 to include new images and more detailed instructions.
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Reader Interactions
Comments
Gina saysI made this last night, and it was so delicious and comforting! I forgot to add the dried parsley to the recipe (although I did add the fresh parsley at the end), and it was still delicious. Since we are going through it pretty quickly and I have enough ingredients on hand, I'm going to make another batch tomorrow, and this time I'll include the dried parsley. Thanks for sharing this wonderful recipe!
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- Monica says
I'm so happy that you liked the recipe. It's one of our favorites!
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- Katerina says
Hey! If I want to use the vegan chicken, but I have already steamed it and froze it, at what stage of the recipe can I add it to the soup?
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- Raena says
Delicious soup! Thank you for this recipe. I have been wanting to make a soy curl noodle soup for a long time. I only had one issue - I used Better Than Bouillon vegetable base and found that I had to at least quadruple the recommendation for 2 bouillon cubes for it to be flavorful enough. Just a tip for anyone else who might use this instead. 😊
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- Monica says
I'm glad that you enjoyed the recipe, Raena. 🙂
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- SANDY says
This soup was so tasty! I skipped the oil, but water sautéed the veggies. I cooked the pasta separately and also used both soy curls and canned chickpeas. I’ll definitely be making this again. Thanks for sharing a great recipe.
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- Monica says
I'm so happy that you liked the recipe, Sandy!
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- Helen says
Can this soup be prepared ahead of time and frozen? I am preparing for surgery and would like to have it ready for me during my recovery. Thanks
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- Monica says
Yes, this soup freezes well and will stay good in the freezer for about 3 months. Good luck with your surgery, I hope that you recover quickly!
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- Diane K says
Superb.... I did add 1 bay leaf, also cooked and added the soy curls and noddles separate. Every bit as good and the chicken soup I ate before going vegetarian. Have to share the little laugh I had at my own expense, I first read through the recipe and wondered why I had to peel and chop the carrots slowly, then read it again with the comma....lol.
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- Vicki says
Delicious! Just the comfort food I needed. It has quickly become a family favorite. Thank you for the recipe!
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- Monica says
You are very welcome! It's my go-to soup every time I'm feeling run down. I'm so happy that you liked it! 🙂
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- Katharine Burge says
Monica, I have loved every recipe of yours that I have tried, but I think I did something wrong with the chicken noodle soup. The soup tasted delicious, but the soy curls were spongy. I used soy curls to make your pulled pork and it was soooooo good. Can you help with the texture of the curls in the soup.
Thanks so much for your recipes and your help.
KatharineReply
- Monica says
Hi Katharine, I'm so happy that you like my recipes! The soy curls will soak up a lot of broth. In the other recipes that you mention, there isn't as much broth and then the soy curls are cooked to dry them out a little more. You could do the same with the soup and just add a little to the bowl before you eat it or add the soy curls as the end of cooking so they don't have as much time to get soft. Enjoy!
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- D says
So good and warming. Have no gf chicken replacement in stock during these times. Added chickpeas instead and highly recommend! Added avocado slices on the side to eat with the soup and garlic toast.
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- Monica says
I'm so happy that you liked it! 🙂
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- Michelle says
Nice soup! Added 1tsp of dried basil, 2 bay leaves, and 1 can of chickpeas (in addition to the soy curls). Hit the spot!
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- Monica says
I'm so happy that you liked it! 🙂
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- Amy says
Wow! I made this on Saturday and finished the whole pot Monday morning for breakfast. I pretty much ate it all weekend until it was gone. This was my first time using the Butler Soy Curls and this was the perfect recipe. I think the poultry seasoning and tumeric add so much flavor and nutrition. I did add a bay leaf, but other than that followed the recipe to a T. Thank you so much for sharing.
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- Monica says
You're very welcome Amy! I'm so happy that you liked it! It is my go-to soup every time anyone is sick or when I just want brothy comfort food. Butler Soy Curls are pretty awesome! I hope you check out my other recipes with them too. I use them all the time! 🙂
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- Amy says
Hi Monica - Since I first discovered your recipe a week and a half ago, I made my third pot today. I wanted to share though that with my last pot, I accidentally dumped too many curls and chickpea rotini pasta in the pot and I was a afraid that it would soak up all the broth, so I separated the broth from the curls and noodles and just combined them when I was ready to eat a bowl. When all the broth was gone, I still had some of the solid ingredients so I steamed some broccoli and and made a chicken, pasta and broccoli dish, it was so good.
Chicken noodle soup was one of the hardest things for me to give up when I quit eating meat and I am so grateful I found your recipe. I do add fresh parsley and I think this is better than my old chicken noodle soup recipe.
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- Susie says
Do you reconstitute the soy curls first?
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- Monica says
Hi Susie, No, I just throw the soy curls in with the soup and let them soak up the broth. Just made this again last night for my little one who is home with the flu! It just hits the spot! I hope that you enjoy it! 🙂
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- Sandy says
Oh wow... this soup is so good!! I just bought the Butler Soy Curls and coincidentally I have 2 sickies in the family today, so I searched for a no-chicken chicken noodle soup and found your recipe. I adapted it for the instant pot, but otherwise followed your recipe exactly and it came out amazing. Thank you so much for sharing!!
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- Monica says
I'm so happy that you liked it! Great idea to make it in your Instant pot! It's my go to soup whenever anyone is sick in my house! Hope your sickies get better soon! 🙂
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- Jessica Work says
How did you adapt this for the instant pot? I'm new to IP cooking, but love the simplicity of it! Thanks 🙂
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- Crystal E says
That's what I'd like to know too!!!
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- Monica says
Sorry, somehow I missed Jessica's question before. To make it in the instant pot, set the pot to saute, and cook the veggies in oil for about 5 minutes. Then the remaining ingredients (except for the pasta) and set the IP to pressure for 5 minutes. Allow the pressure to come down so you can take off the lid and then set the IP to saute again. When the soup begins to boil add the pasta and let it boil for about 7-8 more minutes until the pasta is al dente. Add fresh chopped parsley and serve. I hope that helps. 🙂
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- thehiddenveggies@gmail.com says
.
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- Megan says
Love how loaded this is! I am in love with hearty soups!
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- thehiddenveggies@gmail.com says
It is pretty loaded! The perfect winter meal!
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- Jereann Zann says
Wow, this soup looks so comforting and flavorful! Yummm!
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- Alicia says
Love soup... So nourishing for the gut and soul
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- Kaila (The Wanderlust Celiac) says
I haven't made a noodle soup since my celiac diagnosis, it's good to know that Schar pasta can hold up for the task. Looks perfect for a sick day or just as a comfort meal!
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- thehiddenveggies@gmail.com says
I've tried nearly every type of GF pasta in soups and Schar is one of the few that hold together.
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- Alisa Fleming says
Oh wow, this really is a full substitute for chicken noodle soup! I've never tried soy curls, but they sound intriguing.
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- thehiddenveggies@gmail.com says
It is amazingly similar to the real thing. I've fooled my kids' friend with it a few times. They had no idea that it was vegan or gluten free!
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- Dreena Burton says
Soy curls are magical! Your soup looks wonderful - I bet better than the original!
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- thehiddenveggies@gmail.com says
I love soy curls too! So many ways to use them, but this is definitely one of my favorites!
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- Leslie says
The soup looks so satisfying....and I really want that bowl!
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- thehiddenveggies@gmail.com says
Thanks Leslie!
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- Amanda says
This is an amazingly hearty soup. I love all the noodles!
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- thehiddenveggies@gmail.com says
Thanks Amanda!
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- Kristina says
I was planning to make a noodle soup today for a friend who is sick... perfect timing!
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- thehiddenveggies@gmail.com says
I hope that you made it and that your friend is feeling better! Our family favorite when anyone is sick!
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I love this idea! I never think to buy poultry spice for my soup! such a great idea!
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- thehiddenveggies@gmail.com says
Thanks! I love poultry seasoning! It really gives the soup a chicken broth flavor!
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- Nicole Dawson says
I've never used soy curls in recipes but you've got me tempted now.
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- thehiddenveggies@gmail.com says
You will have to give them a try, they're delicious!
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- Kortney says
I have a pot of soup boiling away as I type! Nothing like a homemade soup to cure a cold.
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- thehiddenveggies@gmail.com says
Hope you feel better!
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- Nicole | What She Ate says
This looks incredible! I kind of want to get sick so I can get my boyfriend to make this for me. Actually I should just get him to make it anyway so I can have a break. Haha. Love how you used soy curls as a chicken substitute!
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- thehiddenveggies@gmail.com says
I hope that your boyfriend makes it for you! My favorite every time I'm under the weather!
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