• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » 30 Minutes or Less

    Vegan Chicken Noodle Soup

    Published: Apr 14, 2021 · by Nicole · Updated: May 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This vegan chicken noodle soup is a delicious plant based alternative to the classic recipe, featuring lots of vegetables like carrots and cabbage. It makes an amazing lunch or dinner that's made with simple ingredients, and ready in 25 minutes.

    Vegan chicken noodle soup recipe

    Chicken noodle soup is one of the few popular classic recipes that took me a long time to veganise. And now, I realise just how much I've been missing out! Despite how straightforward it is and the simplicity of the ingredients, the flavors are amazingly savory and comforting. It shows that you can make anything vegan, even if one of the main ingredients is chicken!

    Even non-vegans that frequently eat chicken noodle soup will love this recipe. Make a huge batch for family or friends and save the rest to enjoy for lunch throughout the week - if there's any left! I always end up going back for seconds when I make this soup. A thick slice of bread on the side is very much recommended!

    Bowl of vegan soup with pasta and spinach

    Vegan chicken noodle soup ingredients

    • Olive oil. This will be used for cooking the vegetables and the vegan chicken.
    • Onion and garlic. Sauté them right at the start for a lot of flavor.
    • Vegan chicken alternative. I used homemade vegan chicken, but you can check below for other alternatives.
    • Spices: paprika, cumin and garlic powder. Adjust the amounts depending on your personal preferences.
    • Vegetables: I used carrots, celery, zucchini and cabbage, however feel free to add other vegetables of your choice.
    • Vegetable stock.
    • Pasta or noodles of your choice.
    • Nutritional yeast. This is great for adding an amazing cheesy flavor.
    • Coconut milk. Canned coconut milk is great for making the soup more creamy. You can use any plant based milk of your choice instead.
    • Spinach, or another leafy green of your choice.
    • Salt and pepper for seasoning to taste.
    Vegan chicken and pasta soup

    Vegan chicken alternatives

    For this recipe, as for my vegan chicken sandwiches, I used my homemade vegan chicken. Made using seitan, it has a great texture and flavor, making it perfect for using in vegan chicken noodle soup. You can, however, use any store-bought vegan chicken alternative, whether chicken chunks or pulled chick'n.

    Bowl of vegan soup with plant based chicken and vegetables

    Jackfruit is another great alternative - just cook it for a little bit longer before adding the vegetables and the broth to make it more flavorful. You can also use beans of your choice, such as chickpeas, lentils, crumbled tofu, or soy curls.

    Bowl of vegan soup with plant based chicken and pasta

    How to make vegan chicken noodle soup

    Start by heating the olive oil in a large pan over a medium-high heat. Now add the onion and garlic, sautéing for 3-4 minutes, until fragrant.

    • Onion and garlic in a saucepan
    • Vegan chicken and spices in a saucepan

    Next, add the vegan chicken, paprika, cumin and garlic powder. Cook for 3-4 minutes more, until lightly browned.

    Add the carrots, celery, zucchini, and cabbage and/or any other vegetables you're using. Cook for 5 minutes, until the vegetables soften.

    • Vegan chicken and vegetables in a pan
    • Vegan chicken noodle soup in a frying pan

    Add the vegetable stock, pasta/noodles, nutritional yeast, and coconut milk. Simmer over a medium heat for 10-12 minutes, or until the pasta is fully cooked through. Add more vegetable broth if necessary.

    Vegan chicken and pasta soup with vegetables

    Stir in the spinach right at the end and season to taste with salt and pepper. Serve when the spinach wilts.

    Frequently-asked questions

    Can I make this recipe ahead of time?

    You can keep this vegan chicken noodle soup in the fridge in an airtight container for up to 3-4 days. You can reheat on the stove by stirring until fully warmed through, or in the microwave.

    Can this recipe be made gluten-free?

    The homemade vegan chicken I used is made using vital wheat gluten, meaning that it's not gluten-free. However, you can make this recipe gluten-free by using a gluten-free vegan chicken alternative and pasta.

    Vegan soup with plant based chicken and pasta

    Other delicious vegan soup recipes

    • My vegan lasagna soup is another super comforting and easy meal!
    • A noodle soup with roasted chickpeas makes a great cosy dinner.
    • You can't go wrong with a bowl of vegan lentil soup!
    • If you love sweet potatoes, you will love sweet potato soup!
    Vegan chicken noodle soup recipe

    If you give this recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating!

    Recipe

    Vegan Chicken Noodle Soup

    This vegan chicken noodle soup is a great plant based alternative of the classic recipe. Ready in under 25 minutes using simple ingredients and lots of vegetables, it's flavorful and ideal for a weeknight.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 0 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 25 minutes minutes
    Course: Main Course, Soup
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: cabbage, carrots, celery, coconut milk, earth of maria, nutritional yeast, Spinach, vegan chicken, zucchini
    Servings: 4
    Calories: 364kcal
    Author: Oh My Veggies

    Equipment

    • Saucepan

    Ingredients

    • 1 tbsp olive oil
    • 1 large red onion diced
    • 2 cloves garlic minced
    • 3 cups vegan chicken
    • 1 tsp paprika
    • 1 tsp cumin
    • 1 tsp garlic granules
    • 1 cup zucchini chopped
    • 1 large carrot peeled and chopped
    • ½ cup cabbage chopped
    • 3 cups vegetable stock
    • 3 cups pasta
    • ¼ cup nutritional yeast
    • 1 cup plant based milk
    • 2 cups spinach
    • salt and pepper to taste
    US Customary - Metric

    Instructions

    • Heat the olive oil in a large pan over a medium-high heat. Next, the onion and garlic, sautéing for 3-4 minutes, until fragrant and translucent.
    • Add the vegan chicken, paprika, cumin and garlic granules. Cook for 3-4 minutes more, until lightly browned.
    • Add the carrots, celery, zucchini, and cabbage and/or any other vegetables you're using. Cook for 5 minutes, until the vegetables soften.
    • Add the vegetable stock, pasta/noodles, nutritional yeast, and coconut milk. Simmer over a medium heat for 10-12 minutes, or until the pasta is fully cooked through. Add more vegetable broth if necessary.
    • Stir in the spinach right at the end and season to taste with salt and pepper. Serve when the spinach wilts.

    Notes

    You can keep this soup in the fridge in an airtight container for up to 3-4 days. Reheat on the stove by stirring until fully warmed through, or in the microwave.

    Nutrition

    Calories: 364kcalCarbohydrates: 41gProtein: 39gFat: 5gSaturated Fat: 1gSodium: 1786mgPotassium: 976mgFiber: 17gSugar: 21gVitamin A: 5909IUVitamin C: 29mgCalcium: 367mgIron: 11mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    Pin this for later
    Vegan chicken noodle soup
    « Creamy Vegan Pasta With Broccoli
    Vegan Gnocchi Soup With Kale »

    30 Minutes or Less, Earth of Maria, Soy Free Vegan Recipes, Vegan Dinner Recipes, Vegan Pasta Recipes, Vegan Recipes, Vegan Soups & Stews, Vegetarian & Vegan Pasta Recipes, Vegetarian Recipes, Vegetarian Soups & Stews cabbage, carrots, Celery, coconut milk, nutritional yeast, pasta, spinach, vegan chicken, zucchini

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.