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Vegan Chicken Noodle Soup Recipe

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This comforting Vegan Chicken Noodle Soup is a wholesome, hearty, and flavorful plant-based twist on the classic favorite. Featuring tender vegan chicken pieces, fresh vegetables, and perfectly cooked noodles simmered in a savory vegan chicken broth, it’s a nourishing and satisfying meal ideal for cozy days or anytime you crave a warm bowl of soup.

Ingredients

Vegetables and Aromatics

  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 3 Cloves Garlic (Crushed)
  • 2 Large Carrots (Sliced)
  • 3 Stalks Celery (Sliced)

Spices and Herbs

  • 1 teaspoon Vegan Chicken Spice (or Vegan Poultry Seasoning)
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Thyme
  • 1 Bay Leaf
  • Sea Salt and Ground Black Pepper (To Taste)
  • Fresh Parsley (Chopped, for garnish)
  • Ground Black Pepper (for garnish)

Liquids and Main Ingredients

  • 1 Tablespoon Olive Oil
  • 8 cups Vegan Chicken Stock (1920ml) or Vegan Chicken Broth
  • 2 cups Vegan Chicken (Chopped small or shredded)
  • 8 ounces Noodles (226g) or Pasta
  • 1/2 cup Canned Coconut Cream (120ml, Optional)

Instructions

  1. Sauté Onions: Heat olive oil in a large pot over medium-high heat. Add the chopped onions and sauté until they soften and become translucent, about 3-5 minutes.
  2. Add Garlic: Stir in the crushed garlic and sauté for an additional 1 minute until fragrant, being careful not to burn the garlic.
  3. Add Vegetables and Spices: Add the sliced carrots and celery along with the vegan chicken spice, dried basil, and dried thyme. Continue to sauté for around 5 minutes until the vegetables begin to soften.
  4. Add Broth and Vegan Chicken: Pour in the vegan chicken stock and add the chopped or shredded vegan chicken along with the bay leaf. Stir to combine all ingredients evenly.
  5. Simmer: Bring the mixture to a gentle simmer, then reduce the heat to medium-low to maintain a soft simmer.
  6. Cook Noodles: Add the noodles or pasta and simmer uncovered for approximately 5-7 minutes, or until the noodles are al dente. For this recipe, 5 minutes was sufficient.
  7. Incorporate Coconut Cream: If using, stir in the canned coconut cream now to add richness and creaminess to the soup.
  8. Remove Bay Leaf: Take out the bay leaf from the soup before serving.
  9. Season to Taste: Taste the soup and add sea salt and freshly ground black pepper as needed to balance the flavors.
  10. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley and a sprinkle of ground black pepper for added freshness and visual appeal.

Notes

  • The vegan chicken spice blend adds authentic poultry-like flavor; if unavailable, poultry seasoning or a mix of sage, rosemary, and thyme can be used.
  • Coconut cream is optional but gives a nice creamy texture without dairy; omit for a lighter broth.
  • You can substitute any pasta you like, but smaller shapes like egg noodles or elbow macaroni work best in soups.
  • To make this soup gluten-free, choose gluten-free noodles and ensure the vegan chicken stock is gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop to avoid overcooking the noodles.

Find it online: https://bitezly.com/vegan-chicken-noodle-soup-recipe/