Vegan chicken noodle soup

5 from 5 votes

It doesn't get cozier than vegan chicken noodle soup! It's loaded with veggies, noodles, and satiating vegan chicken. This one-pot meal is a great antidote to cold weather or if the sniffles have got you down.

Serves 4 as a meal, 8 as a side.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American, Vegan

Keyword: cold weather food, comfort food

Servings: people

Calories: 398kcal

Author: Cadry Nelson

Ingredients

1 teaspoon avocado oil or your preferred oil
1 cup chopped onions white or yellow
¾ cup sliced celery
1 cup sliced carrots
3 cloves garlic minced
Pinch of salt
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried basil
Generous dash of pepper
7 cups water
1 ½ Tablespoons Better Than Bouillon, no chicken base
2 bay leaves
8 ounces vegan chicken about 1.5 cups, chopped small
3 cups small shaped pasta about 6 ounces
Handful of fresh parsley chopped, optional garnish

Instructions

Bring a large soup pot to a medium heat with oil. Add chopped onions, celery, carrots, garlic, and a pinch of salt. Sauté for a few minutes, until onions are translucent and fragrant.
Add dried parsley, dried thyme, dried basil, and a generous dash of pepper. Fully combine with the veggies.
Add water, Better Than Bouillon no chicken base, and bay leaves. Stir and bring to a boil.
Once the water is boiling, add small shaped pasta and vegan chicken. Boil until the pasta is al dente. (That's usually about a minute short of what's listed on the package instructions. If using Great Value egg-free ribbons, boil for about 5 minutes.)
Once the noodles are al dente, lower the heat and cook for a couple minutes more. You want time to allow the flavors to meld & the soup to come to a reasonable eating temperature.
Remove the bay leaves. Taste for salt & pepper, and add more if needed. Then serve. Garnish with a handful of chopped fresh parsley, if you like.

Notes

Vegan chicken noodle soup is usually made with egg noodles. Walmart sells egg-free noodles from Great Value that work well here. Or you can use any small-shaped pasta you enjoy like farfalle or fusilli.

For vegan chicken, Tofurky lightly seasoned chick'n works well here. Look for it in the refrigerated section. Or you can use store-bought or homemade vegan seitan chicken. One other option is that you can replace vegan chicken with 1.5 cups of chickpeas, Great Northern beans, or cannellini beans.

Storage instructions

Store leftover soup in an airtight container in the refrigerator. It will keep for 3 or 4 days.

Be aware that the noodles will continue to soften in the broth & soak up liquid. If you are concerned about them becoming too soft, you can remove the noodles & store them separately.

Reheat in a pot on the stove or in the microwave until warm.

You can freeze the soup without the noodles in a freezer bag or freezer-proof container. Once you're ready to enjoy the soup, move it to the refrigerator to thaw. Then reheat in a pot on the stove or microwave. Cook noodles separately & add them.

Nutrition