This vegan chicken noodle soup is the stuff of our childhood sick day dreams! There’s a warm + cozy broth bursting with flavor, thick brothy noodles, meaty chicken-free chicken, and the perfect combo of sauteed veggies. It’s easy to make, super soothing, and includes both gluten-free + cold-buster options!
Raise your hand if you’ve already come down with your first winter 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 and consume LARGE amounts of this vegan chicken noodle soup and complain a lot.
It’s a craving 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…
Just thinking about it has me feeling better already!
What makes this the “BEST” vegan chicken noodle soup?
Everyone has their own idea of the “best” vegan chicken noodle soup. Here are the qualifications we had in mind when creating this recipe. If it sounds like your kinda soup, you’ve landed in the right place:
- A rich, flavorful broth. The key to this recipe is one magical concoction we like to call our Life-Changing Chicken(less) Noodle Soup Powder. It’s an easy veggie bouillon powder made with a base of nutritional yeast and other spices + herbs that has a dead-on chicken broth flavor and also acts as a mild thickener – leaving you with one luxurious and super-healing bowl that will taste just like the chicken noodle soup you grew up eating.
- Thick brothy noodles. Remember when you’d heat up a can of Campbell’s chicken noodle soup when you were little, and those noodles were so thick and full of chicken-y flavor and just downright perfect? Yea, us too. Thanks to the aforementioned bouillon powder and a little patience, these noodles can be yours once again.
- The meatiest meat-free chicken. Our favorite vegan meat to use in this recipe is soy curls. While you can use whatever kind of vegan chicken you prefer (or skip it if it’s not your thing), we have found that soy curls are hands-down the best texture, the easiest to use, and the most cost-effective option. Your non-vegan friends and family will be shocked there aren’t actually chunks of chicken lurking amidst the perfect brothy noodles of this soup. Ours always are!
Optional add-ins to up the healing factor:
I love this soup anytime I need a warm + cozy dinner, but when a cold or the flu hits (which happens pretty regularly, living with a teacher), I have a few tricks up my sleeve to help boost the healing power of this vegan chicken noodle soup:
- Fresh Garlic: Add up to 6 cloves minced garlic with the rest of your veggies. Garlic is great for when you have a cold, so I like to add this when I can!
- Crushed Red Pepper: Add up to 1 tsp crushed red pepper to add a major kick of spicy and clear those sinuses.
- Fresh Lemon Juice: For a blast of Vitamin C, I like to squeeze ½-1 full lemon into the pot just before serving. If you really dig that lemon-y flavor, you can also throw in some lemon zest while you’re at it!
No matter what you decide to add to this vegan chicken noodle soup, the methods could NOT be easier. Saute some veggies, boil some noodles, let it sit a few minutes to absorb all the flavors, and voila!
A big delicious hug in a bowl. You’ll be feeling better in no time!
More Cozy Vegan Soup Recipes:
If you start to feel yourself getting sick this season, make this vegan chicken noodle soup. Or better yet, have someone else make it for you. It’s so easy, even the most nascent of cooks could tackle it with ease. Plus, it will set you up for the rest and relaxation your body deserves!
No matter how this vegan chicken noodle soup makes its way into your life, we would love to hear alllll about your experience. You can rate the recipe + leave a comment below or tag us in your mouth-watering photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”!
And if you dig recipes like this, don’t forget to sign up for our email list so we can keep you updated on what yumminess we’re coming up with next. Cheers, friends!
Brittany Roche
Yield: 6 bowls
This vegan chicken noodle soup is the stuff of our childhood sick day dreams! There’s a warm + cozy broth bursting with flavor, thick brothy noodles, meaty chicken-free chicken, and the perfect combo of sauteed veggies. It’s easy to make, super soothing, and includes both gluten-free + cold-buster options!
20 minPrep Time:
25 minCook Time:
45 minTotal Time:
Save Recipe5 based on 1 review(s)
Ingredients
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 Tbsp olive oil
- 1/4 cup all-purpose or whole wheat flour (see notes for GF)
- 10 cups water
- ½ cup veggie bouillon powder
- 8 oz. dry spaghetti or linguine noodles
- 1.5 cups dehydrated soy curls (or vegan chik’n of choice)
Instructions
- Dice the vegetables and add the olive oil to a large pot on medium high heat. Add the veggies to the pot with and a pinch of salt. Stir and saute for 5 minutes. Then, add the flour and stir to coat. Slowly pour in the water while continuing to stir. Finally, cover the pot, turn the heat to high, and bring the water to a rolling boil.
- Once boiling, turn the heat to medium high and stir in the bouillon powder. Add your pasta and cook uncovered for 9 minutes, stirring occasionally.
- While that cooks, measure your soy curls and use your hands to break them up into bite-sized pieces. When the pasta is finished, add the soy curls to the pot, turn the heat to medium, and let the soup simmer, uncovered, for another 10 minutes.
- Next, turn off the heat, cover the pot, and let it sit for at least 5 minutes. This step is optional but highly recommended, as it lets the noodles soak up even more of that delicious chicken-y flavor.
- Taste and adjust seasonings as you wish. If it’s too thick for your taste, feel free to add 1-2 more cups of water until the broth reaches your desired consistency. Serve in a big bowl with crackers or a slice of fresh bread with vegan butter. Enjoy!
Notes
*To make this gluten-free: Sub tapioca starch for the all-purpose flour + use a gluten-free pasta. We dig Banza's chickpea pasta !
Optional add-ins: (1) Fresh garlic: Add up to 6 cloves minced garlic with the rest of your veggies. I hear garlic is good for when you have a cold, so I like to add this when I can! (2) Crushed red pepper: Add up to 1 tsp crushed red pepper to add a major kick of heat to clear those sinuses. (3) Fresh lemon juice: For a blast of Vitamin C, I like to squeeze ½-1 full lemon into the pot just before serving.
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