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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.
🥘 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!
📖 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
Should I cook the noodles before adding to soup?
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.
What is the best pasta for 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.
How do I make noodles not soggy in soup?
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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