Vegan Chicken Soup
The smell and taste of this vegan chicken soup will transport you back to your cosiest childhood memory and keep you full for hours. It’s packed with good-for-you vegetables and plant-based protein for an extra kick of energy.
Why You’ll Love This Vegan Soup
Vegan chicken noodle soup is the ultimate comfort food that will warm you up any time of the year, but is especially good to have at hand during cold and flu season.
This version is packed with vegetables and plant protein, just like the real thing, and can easily be stored in the fridge for up to two days, making it perfect for meal prepping. You can even freeze the broth for 3-4 months, microwave it and add the noodles and protein when the craving strikes.
You can customise the source of protein in different ways. Try making your own vegan chicken, use store-bought, or simply toss in some dehydrated soy curls if you’re strapped for time.
Ingredients You’ll Need to Make Vegan Chicken Soup
Carrots, celery and onion – veggies most commonly used to start any good soup recipe, including this no-chicken soup.
Red potatoes – perfect for soups and stews, as they keep their shape better than starchy potatoes when cooked.
Bouillon cubes – either use vegan bouillon cubes, vegetable broth or vegan chicken broth.
Nutritional yeast – adds a subtle cheesy flavour and is packed with vitamins. This is optional but highly recommended.
Salt and pepper – to enhance and balance the flavours in the dish.
Soup noodles – you can use any noodles, such as rice noodles, ramen or vegan pasta noodles (make sure they’re egg free).
Plant-based protein – make your own vegan chicken, use a store-bought version or use dehydrated soy chunks if you’re in a hurry.
How to Make a No-Chicken Noodle Soup (That Tastes Just Like the Real Thing)
Step One – Prepare the broth
Bring water to a boil, add the bouillon cubes, salt and nutritional yeast, and whisk to dissolve. Immediately add all of the veggies, stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer around 10 minutes.
If you’re planning to freeze the broth, let it cool to room temperature and freeze it without the noodles and protein. If you’re serving the soup right away, continue with Step Two.
Step Two – Add the pasta
Add the pasta and bring back to a boil over medium-high heat. Once boiling, leave the lid off and cook for about 10 minutes, or until the pasta is tender, but still firm.
Step Three – Add plant protein
If you’re using a vegan chicken recipe, simply add the chunks of “meat” to the soup. If you’re using dehydrated soy chunks, add them to the soup without soaking them first, and let them soak up the broth before serving the soup.
Vegan Chicken Soup FAQs
How many servings does this make?
The recipe makes approximately 8 cups of soup.
Can I make this soup ahead of time?
Storing: You can keep the soup in the fridge for up to 2 days, but the noodles tend to get soggy the longer you let the soup sit. To avoid this, you can cook the noodles and broth separately and store the soup and pasta separately in the refrigerator for 3-4 days.
Freezing: Store cooked and cooled broth without the noodles and protein in a freezer-safe container for up to 4 months. When ready to serve, thaw the soup in the refrigerator overnight. Reheat in a pot over medium heat or in the microwave in single servings and add cooked pasta noodles.
Serving Suggestions
Enjoy this noodle soup as a lunch or dinner. I like to serve it with a slice of crusty bread, or naan bread slathered in vegan butter.
More Vegan Soup Recipes
If you love a warm bowl of soup, don’t miss out on these recipes!
- Vegan Split Pea Soup
- Creamy Vegan Pea Soup
- Vegan Mushroom Soup
- Vegan Tomato Soup
- Creamy Vegan Cauliflower Soup
- Vegan Butternut Squash Soup
- Vegan Broccoli Soup
Vegan Chicken Soup
Ingredients
- 1 ½ cups (170g) carrots, sliced, (~ 4 large carrots)
- 1 ½ cups (200g) celery stalks, (~ 4 large stalks)
- 1 cup (160g) yellow onion, diced
- 3 cloves garlic, minced
- 2 ½ cups (370g) red potatoes, cut into ½ inch cubes, (~ 3 small potatoes)
- 6-7 cups water
- 2 vegan bouillon cubes
- 1 teaspoon sea salt, (or to taste)
- ½ teaspoon freshly ground black pepper, (or to taste)
- 3 tablespoons nutritional yeast, (optional)
- 2 cups (170g) noodles, (rice vermicelli or ramen noodles work well)
- 4 oz (120g) plant-based protein: vegan chicken (homemade or store bought) or dehydrated soy chunks
Instructions
- Prepare all of your veggies, spices and set aside.
- Add 6 cups of water to a large pot and bring to a boil, add the bouillon cubes, salt, pepper and nutritional yeast, and whisk to dissolve. Alternatively, you can use 6 cups of vegetable stock instead of bouillon cubes.
- Immediately add all of the veggies (carrots, celery, onion, garlic and potatoes). You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer around 10 minutes until the carrots and potatoes are becoming tender, but not fully.
- Add the pasta and bring back to a boil over medium-high heat. Once boiling, leave the lid off and cook for about 10 minutes, or until the pasta is tender, but still firm. Taste and add any more salt, if needed.
- Add plant protein. If you’re using a vegan chicken recipe, simply add the chunks of “meat” to the soup after they’ve been steamed (but without the marinade). If you’re using dehydrated soy chunks, add them to the soup without soaking them first, and let them soak up the broth before serving the soup.
- Garnish with freshly chopped parsley and a fresh squeeze of lemon juice right before serving.
