Name: One-Pot Vegetarian Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, diced; 3 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 8 cups vegetable broth; 2 tbsp soy sauce; 1 tsp dried thyme; 1 bay leaf; 6 oz wide egg noodles; 8 oz plant-based chicken strips; salt and pepper; chopped fresh parsley for garnish

This one-pot vegetarian chicken noodle soup is loaded with tender egg noodles, carrots, celery, and savory plant-based chicken in a golden broth.

It comes together in about 30 minutes with simple ingredients, and it tastes even better the next day.

Why This Soup Always Hits the Spot

The broth has that rich, savory depth you expect from chicken noodle, thanks to a quick sauté of aromatics and a splash of soy sauce. The plant-based chicken pieces stay tender and soak up the broth, while the egg noodles stay pleasantly chewy.

It’s the bowl I turn to when I want something warm and familiar without the meat.

Ingredients

2 tbsp olive oil: for sautéing
1 medium yellow onion, diced: any sweet or yellow onion works
3 carrots, diced: scrub well, no need to peel
2 celery stalks, diced: use the inner stalks for sweetness
3 cloves garlic, minced: fresh is best here
8 cups vegetable broth: low-sodium so you can control the salt
2 tbsp soy sauce: adds umami depth
1 tsp dried thyme: or 1 tbsp fresh
1 bay leaf: don’t skip it
6 oz wide egg noodles: or your favorite pasta shape
8 oz plant-based chicken strips: such as Quorn, Daring, or any brand you like
salt and pepper: to taste
chopped fresh parsley: for garnish

Variations and Swaps

Use chickpeas instead: swap the plant-based chicken for a drained 15-oz can of chickpeas, added with the broth.
Go gluten-free: use gluten-free noodles and tamari; check that your plant-based chicken is certified gluten-free.
Change up the herb: rosemary makes the broth earthy and a little piney.
Add a kick: a pinch of red pepper flakes at the start wakes everything right up.
Boost the broth: stir in 1 tsp mushroom powder or a drizzle of sesame oil at the end for more savory richness.

If you like this soup, try my Creamy Tomato Basil Soup.

How to Make One-Pot Vegetarian Chicken Noodle Soup

Step 1: Sauté the Vegetables

Heat the 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high. Add the diced onion, 3 carrots, and 2 celery stalks. Cook, stirring often, for about 5 minutes, until the vegetables start to soften. Toss in the 3 minced garlic cloves and cook 30 seconds more.

You’ll know it’s ready when the kitchen smells incredible and the onions turn translucent.

Step 2: Build the Broth

Pour in the 8 cups vegetable broth and 2 tbsp soy sauce. Add the 1 tsp dried thyme, the bay leaf, a pinch of salt, and a few grinds of pepper. Bring the pot to a gentle boil over high heat, about 4 minutes.

The broth will turn a pale golden color and smell savory from the thyme and garlic.

Step 3: Cook the Noodles and Chicken

Once the liquid is boiling, add the 6 oz egg noodles and the 8 oz plant-based chicken strips. Give everything a good stir, then lower the heat so the soup stays at a steady simmer. Cook until the noodles are just tender, 8 to 10 minutes.

The noodles will plump up and starch from them will thicken the broth just a little, making every spoonful richer.

Step 4: Ladle and Serve

Fish out the bay leaf and discard it. Taste the soup and adjust the salt and pepper until it’s right where you want it. Ladle into bowls and shower with chopped fresh parsley.

Serve right away while it’s steaming hot, maybe with thick slices of crusty bread on the side.

A Few Pointers for the Best Soup

For an even richer broth, stir in a teaspoon of mushroom powder or a drizzle of sesame oil just before serving.
Cut your carrots, celery, and onion into similar-sized pieces so they cook at the same rate.
If you’re planning on leftovers, undercook the noodles by a minute or two so they don’t turn mushy when you reheat the soup.
The soup thickens as it sits; add a splash of vegetable broth when rewarming to loosen it up.

Storing Leftovers

Refrigerate: Keep in an airtight container for up to 4 days. The noodles will absorb broth, so add a generous splash of vegetable broth when reheating.
Reheating: Warm gently on the stove over medium-low, stirring now and then, until hot.

What to Serve With This Soup

A crusty loaf of sourdough for dipping is a must. A simple arugula salad with lemon vinaigrette cuts through the richness nicely. Or go full comfort with a grilled cheese sandwich and dip it right into the broth.

Frequently Asked Questions

Can I use a different brand of plant-based chicken?

Yes, any brand works. Check the package instructions for whether it needs pre-cooking or just heating through, and adjust the simmer time accordingly.

Can I make this soup gluten-free?

Absolutely. Use gluten-free noodles and tamari instead of soy sauce. Make sure your plant-based chicken is certified gluten-free.

Can I freeze this soup?

I don’t recommend freezing with the noodles because they turn mushy. But you can freeze the broth with the vegetables and plant-based chicken, then add fresh noodles when you reheat.

Can I skip the soy sauce?

You can, but the soup will lose some of its savory depth. Try tamari or coconut aminos as a substitute.