This comforting noodle soup delivers everything people love about classic chicken noodle soup—rich broth, tender vegetables, satisfying noodles, and hearty protein—without using any animal ingredients. A combination of seasoned plant-based “chicken,” aromatic vegetables, and a flavorful broth creates a dish that’s soothing, nostalgic, and deeply satisfying.

It’s quick to make, customizable, budget-friendly, AND fully vegan.

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✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

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4.8 from 4 votes

Comforting Vegan “Chicken” Noodle Soup – Hearty, Nourishing, and Wholesomely Plant-Based

Author: club Cooking Method: Baking, Grilling, Roasting Cuisine: Asian, Chinese, Indian, Thai Courses: Appetizer, Breakfast Recipe Keys: Corn Free Soy Free Sugar Free

Ingredients

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Scale

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• For the Soup
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon turmeric (optional for color and warmth)
• 6 cups vegetable broth (low-sodium preferred)
• 1 cups ½ uncooked wide noodles or rotini (ensure vegan)
• For the Vegan “Chicken”
• Choose ONE of the following (all work well)
• 1 cups ½ shredded plant-based chicken (soy or wheat-based brand)
• or
• 1 cups ½ firm tofu, pressed & torn into chunks, lightly pan-seared
• or
• 1 cups ½ oyster mushrooms, hand-torn to mimic chicken texture
• For Brightness & Finish
• 1 tablespoon nutritional yeast (adds savory depth)
• 1 tablespoon lemon juice or apple cider vinegar
• 2 tablespoons chopped parsley
• Optional: pinch of dried thyme or rosemary

Instructions

1. How to Make It (Fully Vegan)
   
2. 1. Prepare the base
3. Heat olive oil in a large pot. Add onion and garlic and sauté for 2–3 minutes until fragrant.
4. 2. Build the flavor
5. Add carrots, celery, salt, pepper, and turmeric. Cook for another 3–4 minutes to soften the vegetables.
6. 3. Add broth & noodles
7. Pour in the vegetable broth and bring to a boil.
8. Add noodles and simmer 10–12 minutes, or until the pasta is tender.
9. 4. Add the vegan “chicken”
10. Stir in shredded plant-based chicken (or seared tofu / torn oyster mushrooms).
11. Simmer another 3–4 minutes to warm through and absorb flavor.
12. 5. Finish the soup
13. Stir in lemon juice and nutritional yeast.
14. Taste and adjust seasoning as needed.
15. 6. Serve
16. Ladle into bowls and finish with fresh parsley.
17. Pairs well with crusty bread, roasted veggies, or a simple green salad.

Nutrition Facts

Note

Why This Vegan Version Works

• The broth remains rich and savory thanks to aromatics and nutritional yeast.
• The plant-based chicken or tofu provides protein and a satisfying texture.
• Turmeric adds warmth and a golden color reminiscent of classic chicken soup.
• It remains budget-friendly and fast to prepare.

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