HealthMatters
Introducing my easy vegan chicken noodle soup – the ultimate comfort meal the whole family will love. It’s made with simple ingredients and packs a punch of savory flavor. Loaded with tender veggies and protein-rich chickpeas, this soup is ideal for anyone looking for a quick and delicious plant-based lunch, dinner, or appetizer!
I can’t get enough of classic, simple, nostalgic recipes. They totally hit the spot and bring me back to the taste of my childhood! For me, I have always loved the concept of a warm bowl of chicken noodle soup. However, as a vegetarian, I’ve always leaned towards making veggie-based soups instead.
But over time that soup craving kept growing stronger! And I knew I needed to crack the code on mastering the perfect vegan version of this soup.
I am so excited to share my plant based chicken noodle soup with you all – it has surpassed my expectations and satisfied all my cravings for a salty, filling, and nourishing soup! Who says you can’t have chicken soup without chicken?!
My family-friendly chickenless chicken noodle soup can be served with crackers for a traditional homey feel, or feel free to get creative with homemade croutons, a sprinkling of vegan parmesan cheese, or a dash of red pepper flakes.
Soups are seriously one of my absolute favorite comfort food creations ever. They’re easy to make with minimal dishes, and can be an entire meal in one bowl.
I’ve also found that it’s a great healthy way to incorporate more veggies into my family’s diet! My kids tend to love the soft, flavorful cooked vegetables over their raw form, and when I dice them small, they are even more likely to eat those veggies!
My take on the classic chicken noodle may not have any actual chicken, but it still packs plenty of protein and nutrients with only 158 calories per serving! This delicious soup is filled with the best combination of healthy and fiber-rich ingredients, and is easy to make in just 35 minutes!
It is warming, starchy, super filling, making it perfect for those busy weeknights, cold weather days, or anytime you feel a bit under the weather.
With a medley of carrots, celery, onion, garlic, chickpeas, and pasta noodles, you really can’t go wrong. All of these ingredients pair so well together and give a nice balance of texture and taste.
The beautiful thing about this vegetarian chicken soup recipe is that the flavor improves with time! I love to prep it in advance or make extra for leftovers!
🥘 Ingredients
My vegan chicken noodle soup recipe is so simple and satisfying! Here is what I use to make this soup:
Vegetables: I use a combination of onion, carrots, celery, and garlic – staples in many soups! I love the traditional flavor that these veggies bring to this comforting dish.
Veggie Broth: I use vegetable broth, rather than water, because I’ve found it gives the soup that “cooked all day” depth of flavor. Use whatever brand you prefer as they all vary a bit in their taste.
Chickpeas: Chickpeas take the place of chicken in this soup, with a decent amount of protein and a nice texture!
Pasta: My favorite noodle to use in this soup is rotini – I feel like it adds the right texture and feels substantial. You can use other shapes like macaroni, shells, or really almost anything you have on hand. Use gluten-free pasta to make this recipe gluten free.
Herbs: Using herbs is key to achieving that comforting feeling that we are going for in this soup! I use fresh parsley, fresh dill, and bay leaves to get a similar flavor in my broth to that of the traditional version. Feel free to add or swap out the herbs for dried thyme, rosemary, sage, oregano, basil, etc.
Salt & Pepper: Thanks to all the herbs and veggies in this vegan noodle soup recipe, we don’t need a lot of additional flavor. A pinch of sea salt and black pepper does the trick!
Lemon Juice: Fresh lemon juice gives my vegan chicken soup recipe the final kick, giving a subtle touch of citrus/acidity.
Olive Oil: I use some olive oil to saute all the veggies and soften them up for this soup. For an oil-free chickpea chicken noodle soup use broth to sauté!
🔪 How To Make Vegan Chicken Noodle Soup
Great news! My recipe is a quick solution to your dinner needs! Follow along with my simple steps to make the best vegan chicken noodle soup ever.
Saute Onion: First, I sauté the onion in a large pot over medium heat with oil or broth until soft, about 2-3 minutes.
Add Veggies & Herbs: Next, I add carrots, celery, garlic, parsley, dill, bay leaves, salt and pepper. I stir until the carrots begin to soften, about 5 minutes.
Add Beans & Liquid, Simmer: Now, I add chickpeas, lemon juice, and broth. I bring to a simmer and cook for about 10-15 minutes until hot.
Cook Pasta: While the soup is cooking you can cook the pasta if you want to keep it separate. If you want to cook the pasta in the soup like me, then add it about 10 minutes in and cook until soft. Serve & enjoy!
My #1 Secret Tip for this recipe is to cook the pasta directly in the soup for more flavor and easy clean up!
If you aren’t too worried about achieving the most perfectly al dente pasta noodles, I recommend cooking them directly in the soup! Instead of cooking in plain water, the noodles will absorb some of that yummy, flavorful herb-infused broth. I find that this creates an amazing “echo” of flavors with every bite, as the veggies all absorb the broth and herbs too!
The pasta will get soft and tender in the soup and you won’t have to worry about an extra pot to clean up!
Other Tips To Keep In Mind:
- Slow Cooker Method: Instead of a large soup pot, make this in the slow cooker! I simply add all of the ingredients except the pasta and cook on high for 5 hours, or low for 8. Just wait to add the pasta until 15 minutes before serving, or cook it separately and add just before serving.
- Instant Pot Method: For a speedy version, you can make this soup in an Instant Pot. When I use this method, I cook the onions, garlic and celery for 5 minutes on the saute setting. Then I add the other ingredients besides the pasta. Secure the lid and cook at high pressure for 5 minutes. Carefully release the pressure, then add in the cooked pasta noodles.
- Make Ahead: Make the soup entirely ahead of time and reheat when ready to enjoy. To avoid soggy noodles, I recommend that you keep them separate and add them right before serving.
- Double The Recipe: This soup makes 5 servings. Since I love having some leftovers for the next day, I usually double the recipe!
- Use Fresh Herbs: For the best flavor, I really like to stick to using fresh herbs. They infuse into the broth better and give a more authentic taste.
- For “Chicken” Flavor: If you find that the broth doesn’t quite match the traditional taste of chicken noodle soup, try adding some Italian seasoning and poultry seasoning which is vegan! You can also try vegan bouillon cubes. I’ve also added a splash of soy sauce before to give a subtle umami flavor.
📖 Variations
More Veggies: Add more veggies! I’ve tried this no chicken noodle soup with mushrooms, spinach, peppers, and zucchini and loved them all!
Other Grains: Swap out the traditional pasta in my vegetarian chicken noodle soup for cooked brown rice, white rice, orzo, or farro. They all work equally well!
Protein Swaps: My recipe uses chickpeas for a chicken noodle soup with no chicken, for substance and protein. If you’d prefer, you can use your favorite chicken alternative. Try:
- Store bought vegan chicken pieces
- White beans
- Tofu cubes
- Tempeh cubes
- Soy curls
- Jackfruit
🍽 Serving Suggestions
My chickenless noodle soup is hearty enough to be served as a meal on its own, especially with some deliciously crusty bread (like my buckwheat sourdough bread) for dipping! But when you’re in the mood for that classic soup & salad combo, try serving this soup alongside any of these salads:
Leafy Greens: My spinach and arugula salad is the perfect pairing for this vegan chickpea noodle soup! I also love it with my tomato avocado cucumber salad or Keto Greek salad for a bigger burst of flavors.
Grain Salads: For more of a filling salad side I like to serve this soup with my Greek vegan farro salad, but you could also opt for an orzo salad or a quinoa based salad.
🫙 Storage Instructions
Fridge: I store leftover meatless chicken noodle soup in an airtight container after it has cooled. It will keep in your refrigerator for up to 3-4 days.
Freezer: You can also freeze the soup for up to 3 months. To avoid freezer burn I suggest putting a piece of plastic wrap right up against the top of the soup before sealing the lid of a freezer-safe container.
❓Recipe FAQs
It’s completely up to you. I like the ease of cooking them directly in the soup. Less effort and less dishes? Yes please! Not to mention they absorb more of the soup flavor this way.
However, it is easier to control how much the noodles are cooked if you cook them on their own. So, if you’re particular about your pasta texture, cook them separately and add them in as you serve.
Keep in mind, gluten-free noodles tend to create more starchy water as they cook. You might like this as it gives the broth a creamier consistency. However, if you prefer the more traditional broth consistency, cook gf noodles separately and rinse them before adding to the soup.
It depends how you like your soup! If you want a super hearty and chunky soup, try rotini. Or you can use smaller noodle shapes like shells or macaroni. Fettuccine or spaghetti noodles work as well, but I suggest breaking them up into smaller pieces before cooking. A lot of chicken noodle soup recipes use egg noodles, but because they are not vegan they are not used here.
To avoid soggy noodles you want to make sure you don’t overcook them. Cook them in the soup just until they’re soft, then serve. Alternatively, you can cook them on their own and add them once the soup is finished cooking. As I mentioned above, it really depends on your preference for pasta texture.
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📋 Recipe Card
Vegan Chicken Noodle Soup
My hearty vegan chicken noodle soup is the ultimate comfort meal the whole family will love. Loaded with tender veggies and protein-rich chickpeas, this soup is ideal for anyone looking for a quick and delicious plant-based lunch, dinner, or appetizer!
Servings: 5
Calories: 158kcal
Shop Ingredients on JupiterSauté onion over medium heat with oil or broth until soft, about 2-3 minutes.
Add carrots, celery, garlic, parsley, dill, bay leaves, salt and pepper. Sauté until the carrots begin to soften, about 5 minutes.
Add chickpeas, lemon and broth. Bring to a simmer and cook about 10-15 minutes.
While the soup is cooking you can cook the pasta if you want to keep it separate.
If you want to cook the pasta in the soup, then add it about 10 minutes in and cook until soft.
- Avoid Overcooking: If you don’t like the pasta to get overly cooked, then cook it separately and add to bowls when serving.
- Slow Cooker Method: Instead of a large soup pot, make this in the slow cooker! I simply add all of the ingredients except the pasta and cook on high for 5 hours, or low for 8. Just wait to add the pasta until 15 minutes before serving, or cook it separately and add just before serving.
- For “Chicken” Flavor: If you find that the broth doesn’t quite match the traditional taste of chicken noodle soup, try adding some Italian seasoning and poultry seasoning which is vegan! You can also try vegan bouillon cubes. I’ve also added a splash of soy sauce before to give a subtle umami flavor.
- Double The Recipe: This soup makes 5 servings. Since I love having some leftovers for the next day, I usually double the recipe!
- Make Ahead: Make the soup entirely ahead of time and reheat when ready to enjoy. To avoid soggy noodles, I recommend that you keep them separate and add them right before serving.
- Instant Pot Method: For a speedy version, you can make this soup in an Instant Pot. When I use this method, I cook the onions, garlic and celery for 5 minutes on the saute setting. Then I add the other ingredients besides the pasta. Secure the lid and cook at high pressure for 5 minutes. Carefully release the pressure, then add in the cooked pasta noodles.
Calories: 158kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 824mg | Potassium: 259mg | Fiber: 4g | Sugar: 5g
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