This vegan chicken noodle soup tastes like the real deal, except that it’s vegan and gluten free! You won’t believe how amazing it tastes!
Why you will love this recipe…
- It tastes like real chicken noodle soup!
- It hits the spot on those winter days when fighting a cold or the flu!
- Chicken noodle soup just like your mom would have made for you when you were sick, but with no animal ingredients!
- A savory broth with herbs and turmeric and hearty bites of “chicken” and noodles.
- You can make it gluten free and/or soy free too to fit your dietary needs.
- It’s simply delicious vegan comfort food at it’s best!
What do you use for the “chicken” substitute?
It’s not real chicken of course! My favorite vegan chicken replacement to use in this soup is Butler Soy Curls! (They are dehydrated soy protein that has a taste and texture that is unbelievably close to chicken when they are re-hydrated in the broth). Soy Curls are also gluten free, which is great for people who avoid gluten.
How do I make vegan chicken noodle soup?
- Start by sauteing a diced onion in olive oil on very low heat and sprinkle with some salt.
- Sauté the onion very slowly so it gives it a slight sweetness to the broth.
- While the onion is slowly cooking, chop up the celery and carrots. Then toss them in after the onion has become slightly translucent.
- Give it a stir and add the herbs and spices. (If you’re sick, you may want to double the turmeric for the anti-inflammatory effects).
- Then add the water and Not Chick’n broth cubes and let it simmer for about 20 minutes. You can use any vegan chicken flavored broth, but this is my favorite. (Soy curls soak up the broth so reduce the water by 1 cup if you are not using soy curls).
- Once the veggies are soft, add the butler soy curls, stir and simmer for 5 more minutes.
- Finally, dump in 2 cups of dry noodles of your choice. (I like to use the Schär brand noodles when I make this gluten free. I found that they hold together the best). Allow the soup to simmer for about 8-10 more minutes until the noodles are just barely cooked, then turn off the heat. (Gluten free noodles will start to fall apart if they are cooked too long).
- If you like the taste of fresh parsley, chop up a handful and toss it in at the end to give it an added boost of nutrients and a fresh flavor!
And you’re done! You have just made the best vegan chicken noodle soup ever!
Extra tips:
Where can I find Butler Soy Curls?
I used to get mine at a local natural foods store or order them on Amazon. Now, I order them directly from Butler Foods. My family loves soy curls and we go through a lot, so I just buy a huge 12 pound box. This way we have plenty on hand to make vegan soy jerky, vegan Buffulo chicken sandwiches, vegan pulled pork sandwiches, or vegan green chile stew.
If I don’t want to use soy curls, what can I use?
There are many different types of vegan “chicken” out there and most will work well in this soup. If you need it to be gluten free, but you also want soy free as well, you can use a package of Beyond Meat chicken strips. If you don’t need to be gluten free, chicken flavored seitan is delicious in this soup!
What gluten free noodles work best in the soup?
I have tried nearly every brand of gluten free noodles that they make. Different brands are good for different things. In soups, the Schär brand is my favorite. It holds together better than any other gluten free brand that I have tried. You can also use any brand with corn or quinoa in it, they also stay firmer in soups. I would not recommend using brown rice pasta. They get very mushy and fall apart.
Note: This is not a sponsored post. I am simply recommending the brands that I use and love.
Want another great soup to eat when you are sick?
Make this Easy Vegan Tom Yum extra spicy and clear out your sinuses!
Did you make this soup?I would love to hear from you! Leave a comment below!
- 1 TBS olive oil
- 1 medium onion chopped
- 1 tsp salt
- 3 carrots peeled and chopped into pieces
- 3 stalks celery washed and chopped
- 2 cloves of garlic peeled and minced
- 1 TBS poultry seasoning
- 1 TBS dried parsley
- ½ tsp turmeric
- ¼ tsp ground pepper
- 11 cups of water
- 2 Not Chick’n bullion cubes or equivalent vegan chicken flavored broth
- 1 ½ cup dry Butler soy curls or 3 cups of your favorite vegan chicken substitute
- 2 cups pasta noodles of choice
- ¼ cup fresh chopped parsley optional
- more salt and pepper to taste
- Peel and chop the onion and sauté in the olive oil on low heat and sprinkle with salt.
- While the onion is cooking slowly, peel and chop carrots, celery, and garlic.
Toss in the veggies to the pot and give a stir.
- Add all of the spices to the veggies and sauté on low for another 3 minutes.
- Put in water and bullion cubes and increase heat to medium.
- Simmer for about 20 minutes until veggies are just barely cooked.
- Add soy curls or vegan “chicken” substitute of choice (reduce water by 1 cup if not using soy curls).
Continue to simmer for 5 more minutes, then add pasta.
Cook for about 8-10 more minutes until the pasta is just barely cooked and then turn off heat. (Pasta will continue to cook slightly while sitting in the hot soup).
- Toss in some fresh chopped parsley.
- Add salt and pepper to taste.
- If using soy curls, note that they are dehydrated and when added to the soup, they will absorb about 1 cup of broth.
- If you use a frozen chicken strip product, add it at the time you are sauteing the the carrots and celery.
- You may substitute a can of drained and rinsed chick peas if you do not want to use a chicken replacement.
Oh wow… this soup is so good!! I just bought the Butler Soy Curls and coincidentally I have 2 sickies in the family today, so I searched for a no-chicken chicken noodle soup and found your recipe. I adapted it for the instant pot, but otherwise followed your recipe exactly and it came out amazing. Thank you so much for sharing!!
I’m so happy that you liked it! Great idea to make it in your Instant pot! It’s my go to soup whenever anyone is sick in my house! Hope your sickies get better soon! 🙂
How did you adapt this for the instant pot? I’m new to IP cooking, but love the simplicity of it! Thanks 🙂
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Love how loaded this is! I am in love with hearty soups!
It is pretty loaded! The perfect winter meal!
Wow, this soup looks so comforting and flavorful! Yummm!
Love soup… So nourishing for the gut and soul
I haven’t made a noodle soup since my celiac diagnosis, it’s good to know that Schar pasta can hold up for the task. Looks perfect for a sick day or just as a comfort meal!
I’ve tried nearly every type of GF pasta in soups and Schar is one of the few that hold together.
Oh wow, this really is a full substitute for chicken noodle soup! I’ve never tried soy curls, but they sound intriguing.
It is amazingly similar to the real thing. I’ve fooled my kids’ friend with it a few times. They had no idea that it was vegan or gluten free!
Soy curls are magical! Your soup looks wonderful – I bet better than the original!
I love soy curls too! So many ways to use them, but this is definitely one of my favorites!
The soup looks so satisfying….and I really want that bowl!
Thanks Leslie!
This is an amazingly hearty soup. I love all the noodles!
Thanks Amanda!
I was planning to make a noodle soup today for a friend who is sick… perfect timing!
I hope that you made it and that your friend is feeling better! Our family favorite when anyone is sick!
I love this idea! I never think to buy poultry spice for my soup! such a great idea!
Thanks! I love poultry seasoning! It really gives the soup a chicken broth flavor!
I’ve never used soy curls in recipes but you’ve got me tempted now.
You will have to give them a try, they’re delicious!
I have a pot of soup boiling away as I type! Nothing like a homemade soup to cure a cold.
Hope you feel better!
This looks incredible! I kind of want to get sick so I can get my boyfriend to make this for me. Actually I should just get him to make it anyway so I can have a break. Haha. Love how you used soy curls as a chicken substitute!
I hope that your boyfriend makes it for you! My favorite every time I’m under the weather!