Dinner

Vegan Chicken Noodle Soup Recipe

Name: Vegan Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 1 medium carrot, diced; 2-3 celery stalks, diced; 2 large garlic cloves, minced; 1 tablespoon fresh thyme, finely chopped; 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper to taste; 7 oz (200 g) plant-based “chicken” pieces; 1/2 lb (250 g) potatoes, peeled and cut into 1-inch cubes; 6 cups (1.5 liters) vegetable stock; 1 cup (100 g) noodles of choice

ByHarper Ellington November 10, 2025November 10, 2025

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Introduction

This comforting vegan chicken noodle soup is perfect for chilly days or when you need a nourishing meal. Packed with plant-based protein, hearty vegetables, and tender noodles, it’s a flavorful twist on a classic favorite that everyone will love.

A bowl filled with chicken noodle soup showing several thick layers: large chunks of cooked light-colored chicken on the top, bright orange carrot pieces, creamy yellow spiral pasta, and light yellow potato cubes in a golden broth scattered with fresh green herbs and tiny red pepper flakes. The bowl has a black edge and sits on a white marbled surface with a folded blue and white cloth partly visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2 large garlic cloves, minced
1 tablespoon fresh thyme, finely chopped
7 oz (200 g) plant-based “chicken” pieces
1/2 lb (250 g) potatoes, peeled and cut into 1-inch cubes
6 cups (1.5 liters) vegetable stock
1 cup (100 g) noodles of choice
1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper to taste

Instructions

Step 1: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and cook for 4-5 minutes until the vegetables soften slightly.
Step 2: Stir in the minced garlic and fresh thyme. Cook for another minute to release the aromas.
Step 3: Add the plant-based “chicken” pieces, cubed potatoes, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 10 minutes.
Step 4: Stir in your choice of noodles and cook for an additional 10 minutes, or until the noodles are cooked to al dente.
Step 5: Mix in the chopped fresh parsley, season the soup with salt and freshly ground black pepper to taste, and serve immediately. Garnish with extra parsley if desired.

Tips & Variations

Use any short noodles or pasta you prefer, such as egg-free spaghetti broken into smaller pieces, to keep it vegan.
Add a squeeze of fresh lemon juice before serving for a bright, fresh flavor.
Substitute sweet potatoes for regular potatoes for a slightly sweeter taste and extra nutrients.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through. For longer storage, freeze the soup for up to 2 months and thaw overnight before reheating.

How to Serve

The image shows two top views of a black cooking pot with red handles sitting on a white marbled surface. The pot contains a light brown soup with visible chunks of orange carrots, light yellow potatoes, and some small green herbs. In the first view, uncooked spiral pasta is placed on top of the soup in the center. In the second view, the soup surface is fully covered with chopped fresh green parsley, making the dish look fresh and vibrant. The soup has a slightly thick texture with herbs scattered throughout. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade vegetable stock for this recipe?

Absolutely! Homemade vegetable stock adds great depth of flavor and works perfectly in this soup.

What plant-based “chicken” options work best?

Any firm, shredded or chunked plant-based chicken alternatives work well. Brands vary, so choose one that holds up well in soup without becoming mushy.