This vegan chicken noodle soup tastes like the real deal! I’ve made it for countless people who are not vegan and they loved it too. It’s the perfect soup for when you’re sick or when you just want delicious vegan comfort food! Filled with healthy veggies, turmeric, protein, and a delicious broth, this soup is sure to warm your heart.
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.
Soy curls have a great flavor and texture, but they’re also great because they’re shelf-stable. I love to have them in my pantry to add protein to soups or stirfries as needed.
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. (Sautéing the onion very slowly to gives 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 one 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!
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 Buffalo chicken sandwiches, vegan pulled pork sandwiches, or vegan green chile stew.
What can I use to replace chicken in noodle soup?
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.
More delicious vegan soup recipes to try:
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- 1 tbsp 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 tbsp poultry seasoning
- 1 tbsp 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 the bullion cubes and increase heat to medium.
Simmer for about 20 minutes until veggies are just barely cooked.
Add the 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 carrots and celery.
- You may substitute a can of drained and rinsed chickpeas if you do not want to use a chicken replacement.