Growing up, my mom’s Vegan Chicken Noodle Soup was the ultimate comfort food. Whenever I was feeling under the weather or just needed a hug in a bowl, she’d whip up a big batch and the aroma would fill the entire house. The savory broth, tender veggies, and chewy noodles always made me feel better, no matter what. To this day, that nostalgic flavor transports me right back to my childhood kitchen.
Now that I’m all grown up, I find myself craving that classic Vegan Chicken Noodle Soup more than ever. But of course, I’ve put my own spin on Mom’s recipe to make it even more delicious and plant-based. This version is not only insanely cozy and satisfying, but it’s also surprisingly easy to make at home. It’s become my go-to whenever I need a big bowl of nourishment and love.
Why This Vegan Chicken Noodle Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Vegan Chicken Noodle Soup
The secret to this Vegan Chicken Noodle Soup is all in the broth. Rather than relying on store-bought veggie broth, I make my own flavorful base using a unique combination of ingredients. The addition of sautéed mushrooms, garlic, and herbs creates a rich, savory broth that tastes just like the real thing. Plus, a touch of soy sauce and nutritional yeast gives it that umami chicken-y flavor we all crave.
But the real kicker is the shredded “chicken” – made from simmered, seasoned soy curls. These meaty, protein-packed nuggets perfectly mimic the texture of traditional chicken, taking this soup to the next level of comfort and satisfaction. Trust me, one spoonful and you’ll be hooked!
Essential Ingredients You’ll Need
– Soy curls: The secret “chicken” in this Vegan Chicken Noodle Soup
– Vegetable broth: The flavorful base that brings it all together
– Mushrooms: Add an earthy, umami-packed depth of flavor to the broth
– Garlic: Pungent and aromatic, elevating the overall taste
– Onion: Provides a sweet, savory foundation
– Carrots: Offer a touch of sweetness and lovely color
– Celery: Lends that classic chicken noodle soup flavor
– Thyme and bay leaves: Warm, herbal notes that are a must
– Soy sauce and nutritional yeast: For that rich, chicken-y taste
– Egg noodles: The perfect pairing for this cozy, comforting soup
Step-by-Step Vegan Chicken Noodle Soup Instructions
Preparing Your Vegan Chicken Noodle Soup
This Vegan Chicken Noodle Soup comes together in just about an hour, making it the perfect easy and nourishing meal. You’ll start by simmering the broth, then add in the “chicken” and veggies, and finish with the noodles for a hearty, satisfying soup. It’s the ultimate cold-weather comfort food that’s sure to warm you up from the inside out.
1- In a large pot, sauté the mushrooms, onions, and garlic until fragrant and softened. This builds the base of flavor for the broth.
2- Add the vegetable broth, soy sauce, thyme, bay leaves, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes to allow the flavors to meld.
3- While the broth is simmering, prepare the “chicken” by simmering the soy curls in water for about 10 minutes until tender. Drain and shred the soy curls, then add them to the broth.
4- Toss in the carrots and celery and let the soup continue to simmer for another 10-15 minutes, until the veggies are tender but still have a bit of bite.
5- Finally, add the egg noodles and cook for 5-7 minutes more, until the noodles are al dente.
6- Ladle the steaming Vegan Chicken Noodle Soup into bowls and garnish with fresh thyme or parsley, if desired. Serve hot and enjoy!
Pro Tips for Success
– Be sure to sauté the mushrooms, onions, and garlic thoroughly to build that rich, savory broth flavor.
– Simmering the soy curls in water before adding them to the soup helps them become nice and tender.
– Don’t overcook the veggies – you want them to still have a bit of texture and crunch.
– Taste and adjust the seasoning as needed, adding more soy sauce, salt, or pepper to suit your taste.
Serving and Storing Your Vegan Chicken Noodle Soup
Perfect Pairings for Vegan Chicken Noodle Soup
This Vegan Chicken Noodle Soup is truly a meal on its own, but a few simple sides can really take it to the next level. A crisp green salad or some crusty bread are always lovely accompaniments. For a heartier meal, serve it alongside a grilled cheese sandwich or some roasted potatoes. And don’t forget a refreshing beverage – a glass of iced tea or a mug of warm apple cider would be perfect.
Storage and Make-Ahead Tips
Leftover Vegan Chicken Noodle Soup will keep in an airtight container in the fridge for up to 4 days. When reheating, you may need to add a splash of broth or water to thin it out, as the noodles will continue to absorb liquid as it sits.
For make-ahead convenience, you can prepare the broth and “chicken” components in advance. Simply store them separately and then combine with the veggies and noodles when you’re ready to serve. This soup also freezes beautifully – just be sure to use freezer-safe containers and thaw in the fridge before reheating.
Variations and Dietary Adaptations for Vegan Chicken Noodle Soup
Creative Vegan Chicken Noodle Soup Variations
While this classic Vegan Chicken Noodle Soup is tough to beat, there are plenty of ways to mix it up. For a heartier version, stir in some diced potatoes or wild rice. You could also add a handful of fresh spinach or kale for an extra nutrient boost. And in the summertime, try swapping out the egg noodles for zucchini noodles or even chickpea pasta.
Making Vegan Chicken Noodle Soup Diet-Friendly
To make this Vegan Chicken Noodle Soup gluten-free, simply use your favorite gluten-free noodles or even spiralized veggie noodles. For a low-carb option, skip the noodles altogether and serve it over cauliflower rice or zucchini noodles. And if you’re following a keto diet, you can omit the carrots and use only celery, onions, and mushrooms in the broth.
Frequently Asked Questions
Q: Can I use a different type of “chicken” in this recipe?
A: Absolutely! While soy curls are my personal favorite, you can also use shredded seitan, chopped up vegan chicken nuggets, or even crumbled tofu in this soup.
Q: How long does the Vegan Chicken Noodle Soup take to make?
A: From start to finish, this soup comes together in about an hour. The majority of that time is hands-off simmering, so it’s a relatively easy and quick recipe.
Q: Can I make Vegan Chicken Noodle Soup ahead of time?
A: Yes, this soup is perfect for meal prepping! The broth and “chicken” can be made up to 4 days in advance. Then, simply reheat and add the veggies and noodles when you’re ready to serve.
Q: How many servings does this Vegan Chicken Noodle Soup recipe make?
A: This recipe yields 6-8 servings, depending on how hungry you are! It’s a very hearty and satisfying soup, so a bowl or two is usually enough to fill you up.
Q: What if my Vegan Chicken Noodle Soup comes out too thin or too thick?
A: If the soup is too thin, simply let it simmer a bit longer to allow the broth to reduce and thicken up. If it’s too thick, stir in a splash of vegetable broth or water to thin it out to your desired consistency.
Vegan Chicken Noodle Soup
- Total Time: 30
- Yield: 4
- Diet: Vegan
Description
Discover the secret to making a delicious and nutritious Vegan Chicken Noodle Soup in just 30 minutes. This comforting classic is packed with plant-based protein and nourishing vegetables, perfect for chilly days.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 6 cups vegetable broth
– 8 ounces plant-based chicken, shredded
– 8 ounces egg-free noodles
– Salt and pepper to taste
Instructions
1. – In a large pot, heat the olive oil over medium heat.
2. – Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
3. – Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute, until fragrant.
4. – Pour in the vegetable broth and bring the mixture to a boil.
5. – Add the shredded plant-based chicken and the egg-free noodles. Reduce heat and simmer for 10-12 minutes, or until the noodles are tender.
6. – Season with salt and pepper to taste.
7. – Serve hot and enjoy!
Notes
For a heartier meal, you can add extra plant-based chicken or your favorite veggies. The soup can also be stored in the refrigerator for up to 4 days or frozen for longer-term storage.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Conclusion
There’s nothing quite like a big, steaming bowl of Vegan Chicken Noodle Soup to warm the soul. This comforting, plant-based version captures all the nostalgia and flavor of the classic, with a few unique twists that make it even more delicious. From the rich, umami-packed broth to the tender “chicken” and noodles, every spoonful is pure cozy bliss.
I hope this recipe becomes a new go-to in your kitchen, just like it has in mine. Whether you’re under the weather, craving some comfort food, or just looking for an easy, nutritious meal, this Vegan Chicken Noodle Soup is sure to hit the spot. Go ahead and give it a try – I can’t wait to hear what you think!
