This vegan chicken noodle soup is my spin on the classic chicken noodle soup recipe we all know and love. Packed with veggies and a plant-based chicken substitute, this recipe is comfort and coziness in bowl.
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When it comes to cooking, certain recipes like freshly baked bread and chicken noodle soup elicit a kind of comforting childhood nostalgia. If cozy had a smell, it would be chicken noodle soup. That's why I decided to create a vegan version of this classic comfort recipe to rival the original we all knew and loved.
Even the smell of this vegan chicken noodle soup bubbling away on the stove reminds me of cozy winter snow days when school was closed. Onions, carrots and celery mingle with earthy thyme and bay. The soup is lifted by a good dose of immune boosting garlic and healthy dash of black pepper.
If you're able to find "no chicken" bouillon, you'll get that classic chicken flavor. Be sure to use a quality vegetable stock for optimal results.
Top Tip: If you like comforting soups and stews, you might also like my Ultimate Vegan Stew With Dumplings.
💚Reasons You'll Love This Recipe
💚There's nothing more comforting and "feel good" than a steaming bowl of vegan chicken noodle soup, or my favorite traditional Spanish soup, ajo blanco.
💚You can make this recipe in under 30 minutes.
💚You can make this recipe on the stove-top or in your Instant Pot.
💚You can use this recipe as a template, and make your own version of vegan chicken noodles soup.
🛒Ingredients
- Onions, Celery And Carrots: You may have noticed that most great soup recipes begin with a combination of onions, celery and carrots. That's because the flavor combination is tried and tested. It just works. The French culinary term is mirepoix.
- Thyme,Bay Leaves And Garlic: I haven't strayed too far from the original flavor of a classic chicken noodle soup. Thyme and bay leaves add that earthy quality that absolutely belongs in this soup, and garlic stretches all the other flavors while giving the soup a bit of oomph.
- Vegan Chicken: Go ahead and use your favorite brand of vegan chicken. You can cut it into strips or cubes. Vegan chicken substitutes are so good these days. See how I've used them in this vegan chicken pot pie.
- Vegetable Broth: This soup relies on a quality vegetable broth. It will honestly be so much better if you use a real liquid broth, homemade or store bought. You can also add a teaspoon of vegan no chicken bouillon if you'd like to enhance the chicken flavor.
- Pasta: I used fusilli because it's not as difficult to navigate in a soup as a long noodle like a tagliatelle. However, the choice is up to you!
👨🍳How To Make Vegan Chicken Noodle Soup
- Heat 2 tablespoons of olive oil in a Dutch oven over medium low heat. Add the onions, celery and carrots and saute for 5-6 minutes, or until everything begins to soften and the onions are translucent.
- Add your thyme, bay leaves and vegan chicken to the pan along with a splash of water to prevent anything from sticking. Saute for 3 more minutes.
- Next, add your garlic and saute for a further 30 seconds, being careful not to let the garlic burn.
- Pour in your vegetable broth and bring the soup to a gentle simmer. Add the vegan chicken pieces, cover the pot, turn the heat to low and simmer for about 6 minutes, or until the pasta is al dente and the soup is heated through.
👨🍳How To Make Vegan Chicken Noodle Soup In An Instant Pot
- Set the Instant Pot to "saute" mode and heat the olive oil. Add the onion, carrots, and celery and saute until softened, about 5 minutes.
- Add the thyme, bay leaves, garlic and vegan chicken and saute for a further 3 minutes.
- Pour in the vegetable broth, and add the pasta. Stir to combine.
- Season with salt and pepper to taste.
- Close and seal the Instant Pot, and set it to "soup" mode or high pressure for 5 minutes.
- Once the cooking time is up, do a quick release of pressure.
- Remove the bay leaf and discard it.
- Enjoy your vegan chicken noodle soup!
❄️Storage Instructions
To store in the refrigerator: Allow the soup to cool completely before transferring it to an airtight container. Properly stored, the soup will last for 3-4 days in the refrigerator.
To freeze vegan chicken noodle soup: Allow it to cool completely and then transfer it to a freezer-safe container. Be sure to leave some headspace at the top of the container as the soup will expand as it freezes.
When ready to serve, thaw the soup in the refrigerator overnight. Reheat the soup on the stovetop or in the microwave, adding more chicken broth or water as necessary to adjust the consistency.
Also, if you are adding noodles, you could freeze the soup without them and cook them separately before adding them to the soup before serving.
You should consume the vegan chicken noodle soup within 3-4 months.
🙋Frequently Asked Questions
You can substitute any type of pasta for egg noodles in chicken noodle soup. Some popular options include spaghetti, fettuccine, or linguine. You can also use other types of noodles such as rice noodles or udon. Some people prefer to use whole wheat or gluten-free pasta, depending on their dietary preferences. You can also use zucchini noodles or kelp noodles to make it low-carb.
Yes, there are several vegan substitutes for chicken broth that can be used in soups and other recipes. Some popular options include:
Vegetable broth: This is a common substitute for chicken broth and can be made by simmering vegetables such as carrots, celery, and onions in water.
Vegan "chicken" broth:
There are a number of plant-based broth that are made to mimic the taste of chicken broth, such as "No Chicken
Yes, you can freeze chicken noodle soup. However, it's important to note that some ingredients may change texture or consistency when thawed and reheated. Noodles, in particular, can become mushy if frozen and then reheated. I recommend freezing the soup without the noodles, and adding them later. Chicken noodle soup can be frozen for 3-4 months.
Craving More Easy Vegan Soup Recipes?
Vegan Noodle Soup With Crunchy Tofu
Vegan Bok Choy Soup With Mushrooms
Celery Soup - Vegan and Gluten Free
Fasolada - Easy Greek Bean Soup
Lithuanian Pink Soup With Rye Croutons
📖 Recipe
Vegan chicken noodle soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 celery stalks chopped
- 3 medium carrots chopped
- 4 garlic cloves minced
- 3 sprigs of fresh thyme
- 2 bay leaves
- 2 vegan chicken fillets sliced or cubed
- 8 cups vegetable broth
- 8 ounces pasta * I used fusilli
- salt to taste
- ¼ teaspoon black pepper
Instructions
- Heat 2 tablespoons of olive oil in a Dutch oven over medium low heat. Add the onions, celery and carrots and saute for 5-6 minutes, or until everything begins to soften and the onions are translucent.
- Add the thyme, bay leaves and vegan chicken to the pan along with a splash of water to prevent anything from sticking. Saute for 3 more minutes.
- Add the garlic and saute for a further 30 seconds, being careful not to let the garlic burn.
- Pour in the vegetable broth and bring the soup to a gentle simmer. Add the pasta, cover the pot, turn the heat to low and simmer for about 6 minutes, or until the pasta is al dente and the soup is heated through.
Notes
- To freeze vegan chicken noodle soup, allow it to cool completely and then transfer it to a freezer-safe container. Be sure to leave some headspace at the top of the container as the soup will expand as it freezes.
When ready to serve, thaw the soup in the refrigerator overnight. Reheat the soup on the stovetop or in the microwave, adding more chicken broth or water as necessary to adjust the consistency.
Also, if you are adding noodles, you could freeze the soup without them and cook them separately before adding them to the soup before serving.
It's recommended to consume the soup within 3-4 months for best results.
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