30-Minute Vegan Chicken Noodle Soup
This vegan chicken noodle soup is the cozy, soothing bowl you need on a chilly evening, and it comes together in just 30 minutes.
Tender soy curls soak up a rich, herby broth, while classic egg-free noodles and vegetables make every spoonful taste like the classic, minus the chicken.
Why This Soup Always Hits the Spot
The soy curls do the heavy lifting here. They rehydrate in the broth and pick up every bit of savory flavor, giving you that satisfying pull-apart texture that reminds you of shredded chicken.
The broth is simple but layered. Nutritional yeast and a classic poultry seasoning blend bring the deep, savory notes you expect, without any animal products. A long simmer isn’t required, just a few minutes of bubbling to marry the flavors.
Leftovers are even better the next day, making this a great prep-ahead meal for the week. I usually keep a batch of cooked noodles separate so they don’t swell up, but the soup itself holds beautifully.
Ingredients
- 1 cup dry soy curls: look for Butler brand or any plain soy curls; they rehydrate in minutes.
- 2 tbsp olive oil: any neutral oil works, but olive oil adds a nice roundness.
- 1 medium yellow onion, diced: about 1 cup diced.
- 2 medium carrots, peeled and sliced into thin rounds: you want them to cook through quickly.
- 2 celery stalks, sliced thin: adds a clean, fresh crunch even after simmering.
- 3 cloves garlic, minced: don’t skimp, it builds the broth’s backbone.
- 8 cups vegetable broth: use a full-bodied broth, or combine 6 cups broth with 2 cups water and a spoonful of Better Than Bouillon No Chicken base.
- 1 tsp dried thyme: or 2 tsp fresh thyme leaves.
- ½ tsp dried sage: adds that unmistakable poultry note.
- ½ tsp dried rosemary, crumbled: just a hint for depth.
- 2 tbsp nutritional yeast: gives the broth a subtle savory, chicken-like richness.
- 1 bay leaf: remove before serving.
- 6 oz uncooked wide egg-free noodles: like ribbon noodles or fettuccine-style dried pasta; use gluten-free if needed.
- Salt and freshly ground black pepper: adjust to taste at the end.
- ¼ cup chopped fresh parsley: for a bright finish.
Variations
- Protein swap: If soy curls aren’t available, use 1 block of extra-firm tofu pressed and torn into bite-sized pieces. Sauté them in the pot first until golden, then proceed with the vegetables. Chickpeas also work in a pinch.
- Gluten-free noodles: Choose a wide, short gluten-free pasta or even broken-up rice noodles. Adjust the cook time to whatever the package says.
- Extra veggies: A handful of baby spinach or frozen peas stirred in at the very end adds color and a bit more substance.
- Herb switch: If you have poultry seasoning blend, use 1½ tsp in place of the individual herbs.
Vegan Cream of Mushroom Soup is another soup you’d probably love if you enjoy this soup.
How to Make Vegan Chicken Noodle Soup
Step 1: Rehydrate the Soy Curls
Place the 1 cup of dry soy curls in a heatproof bowl and pour enough warm water over them to cover by an inch. Let them soak for about 10 minutes while you prep the other ingredients. They should double in size and feel tender but still springy.
After soaking, drain them in a fine-mesh strainer and gently press out the excess water with your hands. This step keeps them from watering down the broth later.
Step 2: Sauté the Vegetables
Heat the 2 tbsp of olive oil in a large soup pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for about 5 minutes, until the onion turns translucent and the carrots start to soften just a little at the edges.
Stir in the minced garlic and cook for 30 seconds more, just until fragrant. Be careful not to let the garlic brown, or the broth can turn bitter.
Step 3: Build the Broth
Pour in the 8 cups of vegetable broth, then add the 1 tsp dried thyme, ½ tsp dried sage, ½ tsp dried rosemary, 2 tbsp nutritional yeast, and the bay leaf. Stir everything together and bring the liquid to a gentle boil over high heat.
Once the broth reaches a boil, reduce the heat to medium-low so it settles into a steady simmer. Let it bubble gently for 5 minutes to give the herbs and nutritional yeast time to infuse the broth with that savory chicken-soup flavor.
Step 4: Simmer the Noodles
Add the drained soy curls and the 6 oz of uncooked noodles to the simmering broth. Give the pot a good stir so nothing sticks together. Keep the broth at a gentle simmer, not a rolling boil, and cook until the noodles are tender, about 8 to 10 minutes. Check the package directions and taste a noodle to be sure.
Take the pot off the heat, remove the bay leaf, and season the soup with salt and plenty of black pepper. The broth will taste even richer after a minute or two off the heat, so taste and adjust the salt one more time.
Step 5: Ladle and Serve
Ladle the hot soup into deep bowls, making sure each one gets a good mix of noodles, soy curls, and vegetables. Scatter a generous pinch of fresh parsley over each serving for a pop of green and a fresh, peppery finish.
Serve right away while the noodles are still perfectly tender and the broth is piping hot. A bowl of this with a slice of toasty bread on the side is hard to beat.
Tips for the Best Vegan Chicken Noodle Soup
- Don’t overcook the noodles in the pot. They’ll continue to soften as the soup sits. For make-ahead meals, cook the noodles separately, add them to each bowl, and ladle the hot soup over top.
- A spoonful of white miso paste stirred in at the end adds an extra umami punch if you have it on hand.
- If you like a thicker, more stew-like soup, reduce the broth to 6 cups and increase the no-chicken base a bit.
Storing Leftovers
Store the soup and noodles separately in the fridge for up to 4 days. The noodles will soak up liquid and turn mushy if they sit in the broth overnight. For the best texture, reheat the broth and soy curl mixture on the stove, then add the cold noodles just until warmed through.
What To Serve With Vegan Chicken Noodle Soup
A thick slice of toasted sourdough or a warm, crusty baguette is perfect for sopping up the last of the broth. For a lighter contrast, a simple lemon-dressed arugula salad cuts through the richness nicely. If you want to go all-in on comfort, a warm vegan biscuit on the side turns this into a full meal.
Frequently Asked Questions
Can I use store-bought vegan chicken instead of soy curls?
Yes, shredded or diced plant-based chicken strips work well. Add them during the last few minutes of simmering since they are already cooked, just to heat them through.
Can I make this in a slow cooker?
You can. Sauté the vegetables and garlic on the stovetop first, then transfer to the slow cooker with the broth, herbs, nutritional yeast, and drained soy curls. Cook on low for 4 hours, then add the noodles and turn to high for 20 to 30 minutes until the pasta is tender.
Is this soup freezer-friendly?
The broth and soy curls freeze well for up to 2 months, but the noodles do not. Freeze the soup base without the noodles, then cook fresh noodles and add them when you reheat.
Can I add dumplings instead of noodles?
Absolutely. Drop small spoonfuls of vegan dumpling dough into the simmering soup after the soy curls have cooked, cover the pot, and cook for about 15 minutes until the dumplings are puffed and cooked through.
Vegan Chicken Noodle Soup Recipe
Ingredients
Method
- Soak the soy curls in warm water for 10 minutes, then drain and press out excess water.
- In a large pot, heat the olive oil over medium heat. Sauté the onion, carrots, and celery for 5 minutes, until the onion is translucent. Stir in the garlic and cook 30 seconds.
- Add the vegetable broth, thyme, sage, rosemary, nutritional yeast, and bay leaf. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Add the drained soy curls and uncooked noodles to the pot. Simmer for 8 to 10 minutes, until the noodles are tender. Remove the bay leaf and season with salt and pepper to taste.
- Ladle the soup into bowls and top with fresh parsley. Serve hot.
Notes
