The BEST Vegan Chicken(less) Noodle Soup

Raise your hand if you’ve already come down with your first Fall cold!

Yea, us too. 🙁

And I don’t know about you, but when I get sick (like, REALLY sick) all I want to do is lie under a blanket on my couch and consume LARGE amounts of this chicken(less) noodle soup with an endless supply of tea and Saltine crackers (and complain, A LOT).  It’s a habit and cravings that definitely go back to childhood.  There was always something super healing and comforting about a large bowl of chicken noodle soup – with those thick broth-infused noodles and perfect blend of herbs and spices…mmmm, I’m feeling better already!

There are some great canned vegan chik’n noodle soups out there (Amy’s is a favorite!), but we decided to make our own version and oooooooooh my goodness, I am SO glad we did.

This soup rocks.  It is EVERYTHING you’ve ever dreamed of.  Seriously.

If you start to feel yourself getting sick, make this.  Pronto.  It will set you up for the rest and relaxation your body deserves!

Wanna watch us make this recipe LIVE?  Check out the replay on our Facebook page, and feel free to ask alllll your questions. 🙂

Click to see the LIVE video!

The BEST Vegan Chicken(less) Noodle Soup
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    For the Bouillon Powder:
  • 2 cups nutritional yeast
  • 1/4 cup sea salt
  • 2 Tbsp onion powder
  • 1 Tbsp turmeric
  • 2 tsp dried dill
  • 1 tsp celery salt
  • 1 tsp dried thyme
  • 1 Tbsp Italian seasoning
  • For the soup:
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 Tbsp olive or coconut oil
  • 1/4 cup whole wheat flour
  • 2 cups vegetable broth
  • 6 cups water
  • 7 Tbsp vegetable bouillon powder
  • 1 package whole wheat spaghetti noodles, dry
  • 1 - 2 cups dehydrated soy curls (you can also use homemade seitan, Gardein, or Beyond Meat chik'n)


  1. For the bouillon powder, throw all the ingredients together in a small blender or food processor and pulse until ingredients are nice and powder-y.
  2. Add a Tbsp of oil to a large pot. Add your carrots, celery, and onion. Saute for 2 - 3 minutes.
  3. Add flour and stir to coat.
  4. Pour in 4 cups water and 2 cups veg broth (or more water) and bring to a boil. Add the bouillon powder and stir.
  5. Add your pasta and cook 7 - 10 minutes, covered.
  6. Add 2 more cups hot water with your soy curls and allow it to simmer 2 more minutes. Taste and adjust seasonings. Enjoy! 🙂
159 cal
5 g
18 g
13 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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