One Pot Vegan Chicken Noodle Soup

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Vegan Chicken Noodle Soup is the ultimate comfort food! A vegan version that is hearty, healthy, easy to prepare and so reminiscent of the nostalgic classic. Gluten-free and oil-free option.

This Vegan Chicken Noodle Soup is the best of all time. It’s made in one pot in just 35 minutes and is packed with good-for-you ingredients and plant-based protein. No one will see this soup without chicken!

Contents
  1. The Ultimate Perfect Comfort Food
  2. Ingredients for Vegan Chicken Noodle Soup
  3. Presentation suggestions
  4. How to Store Vegan Chicken Noodle Soup
  5. Substitutions and variations
  6. One Pot Vegan “Chicken” Noodle Soup Recipe

The Ultimate Perfect Comfort Food

A cozy bowl of healthy chicken noodle soup is the perfect recipe to make when you’re under the weather, boosting your immune system for the flu, or simply craving warm, comforting soups during the winter months.

Not only this vegan version of the classic soup recipe incredibly satisfying and delicious, but it’s also ridiculously easy to make! With just a few plant-based swaps, you’ll turn this childhood favorite into a meal everyone can enjoy (and maybe even prefer over the real thing!)! Furthermore, this cozy vegan soup is made with only 1 pot + 30Yeah minutes, making it perfect for busy weeknights during the colder months and sick days at home.

Ingredients for Vegan Chicken Noodle Soup

This classic recipe can be recreated using just a handful of simple, budget-friendly ingredients:

ingredients for potted chicken noodle soup arranged on a marble kitchen counter
  • Rotini pasta: Egg noodles are traditionally used in chicken noodle soup. Since they are not vegan, I like to use rotini – they are the most similar shape. I used chickpea-based pasta, but any gluten-free or wheat-based variety will work!
  • Soy Curls: It serves as “chicken” and makes an incredibly convincing chicken substitute! Soy curls are a one-of-a-kind product made by a PNW company called Butler Foods. If you’ve never tried soy curls, you’re in for a treat: they have a nice, chewy texture and are an excellent source of plant-based protein!
  • Aromatics: The basis for so much delicious soups: celery, carrot, onion and garlic are full of mouth-watering flavors!
  • Golden potatoes: Potatoes aren’t always included in chicken noodle soup, but in my opinion, they bring a whole new element of comfort and warmth.
  • Vegan chicken broth: The chicken flavored broth is key for the classic “chicken” flavor here. The dry soy curls will absorb it as it simmers in the soup, infusing it with a (fake) meaty flavor. I use Better than broth without chicken basebut stock cubes would work great too.
  • Spices: Thyme, parsley, and black pepper are traditionally used in chicken noodle soup, but I also like to add a touch of smoked paprika for added depth of flavor. Plus, it adds a nice golden color to the broth.
  • Extra virgin olive oil: Used to sauté our vegetables, but if you prefer an oil-free option, it can be replaced with a little more broth or water.

How to Make Vegan Chicken Noodle Soup

  1. In a large pot,blow onions, carrot, celery and spices until translucent and golden.
  2. Add potatoes, dried pasta and soy curls, followed by “chicken” broth and water. Mix well, then bring to a boil.
  3. Simmer until pasta is al dente and potatoes are fork tender. Turn off the heat, then stir in fresh parsley.
  4. Season with salt and black pepper to taste, then appreciate immediately hot.

Caitlin’s Cooking Tips

  • Use fresh herbs. Fresh sprigs of thyme and parsley add vibrant flavors, aroma, and freshness that take this vegan chicken soup to the next level!
  • Carefully measure the soy curls. Please note that this recipe uses 2 ounces of soy curls (about 1/4 bag). Adding additional soy shavings to the soup will make it exceptionally thick and unbalanced. Reserve the remaining soy curls for some of my favorite soy curl recipes, like this Vegan “Chicken” in Sesame Sauce or this Vegan “Beef” and Broccoli!

Presentation suggestions

Vegan Chicken Noodle Soup is the perfect cozy main dish for relaxing on cold fall and winter days.

It’s hearty enough to enjoy on its own, but it pairs perfectly with a crusty slice of bread or a nutritious side salad like this Winter Kale Salad , this Everyday Kale Salad , or this Salad Vegan Waldorf Kale with an Easy Cashew Dressing.

If you’re looking for other feel-good vegan soup recipes, you’ll also love this Sweet Potato Lentil Soup, Creamy Parsnip Soup, and Feel-Good Red Lentil Soup!

How to Store Vegan Chicken Noodle Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Before covering and storing, let the soup cool completely to room temperature.

close-up photo of a bowl of vegan chicken noodle soup topped with freshly ground black pepper

Substitutions and variations

  • Vegan Chicken Substitutes: Replace the soy curls with a 14- to 16-ounce block of diced extra firm tofu or a can of chickpeas.
  • Substitution “Chicken broth”: Use a regular high-sodium vegetable broth (not vegetable stock), but note that this will affect the final flavor.
  • Add the spices: Depending on the broth used, you may need to enhance the flavor of the “chicken” broth. Besides adding a pinch of salt or soy sauce for umami flavor, you can also add additional spices and herbs such as bay leaves, poultry seasoning (it’s naturally vegan!), seasoning Italian or nutritional yeast.
  • Oil-free option: Omit the oil for sautéing and instead use 1/4 cup water or additional vegetable broth, adding more as needed if things start to stick.
  • Gluten-free option: Use your favorite gluten-free pasta.
bowl of vegan chicken noodle soup alongside toast and butter, with a larger plate of bread slices on the side

Recipe FAQs

Can I make this Vegan Chicken Noodle Soup recipe in the Instant Pot?

I have not personally tested an Instant Pot version of this vegan soup. If you’re looking for similar Instant Pot soup recipes, try my Vegan Minestrone Soup or my Potato Spinach Soup.

Are egg noodles vegan?

Traditional egg noodles are not considered vegan because they contain eggs as one of their main ingredients.

Appreciate! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love for you to leave a comment below with a recipe rating! Thanks for the support 😊

two bowls of vegan chicken noodle soup along with a plate of toast with butter and sprigs of fresh thyme on a marble counter



  • 2 soup spoons extra virgin olive oil for an oil-free sub 1/4 cup additional broth
  • 1 small yellow onion finely diced
  • 2 celery ribs cut into slices
  • 2-3 carrots cut into slices
  • 2 cloves garlic chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper and more to taste
  • 1 large sprig of fresh thyme or 1/2 teaspoon dried
  • 3-4 small golden potatoes diced
  • 4 ounces dry rotini gluten free or regular
  • 2 ounces dry soy curls*
  • 5 cups vegan broth (imitation) with chicken flavor
  • 4 cups water
  • 2 soup spoons chopped parsley
  • salt to taste

  • Aromatics: Heat a large Dutch oven or saucepan over medium-high heat and add the oil. Once hot, add the diced onion with a pinch of salt and sauté for 3 minutes, until translucent and lightly browned. Add the celery and carrot and sauté for another 2 minutes. Add garlic, paprika, black pepper and thyme and sauté for 1 minute.

  • To boil: Add the potatoes, dried pasta and soy shavings to the pot, followed by the chicken broth and water. Mix well, then cover and bring to a boil over high heat.

  • Simmer: Uncover and simmer for 8 to 10 minutes over medium heat, stirring occasionally. The soup is finished once the pasta is completely cooked and the potatoes are fork tender. Turn off the heat, then stir in the parsley. Season with additional salt and black pepper to taste, if necessary.

  • Serve: Serve hot. Leftovers will keep in the refrigerator for up to 5 days.

  • Soy Curls: Soy curls can be found in some health food stores or online. I love their hearty meat-like texture, but you can also swap them for 1 14-16 ounce block of diced extra firm tofu, or 1 can of chickpeas (rinsed and drained first!)
  • “Chicken broth: This is my favorite faux chicken broth, but these cubes are a great option too! You can substitute vegetable broth for the chicken broth, but this will affect the final flavor.
  • Without oil: Use 1/4 cup water to saute the aromatics in step 1, adding as needed if things start to stick.

Calories: 1480kilocaloriesCarbohydrates: 235gProtein: 48gFat: 43gSaturated fat: 6gPolyunsaturated fats: 11gMonounsaturated fat: 23gSodium: 4894mgPotassium: 4509mgFiber: 27gSugar: 32gVitamin A: 24220UIVitamin C: 130mgCalcium: 332mgIron: 11mg

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