Vegan Chicken Noodle Soup Recipe

I love how my Vegan Chicken Noodle Soup turns everyday ingredients into a meal full of personality. The fresh vegetables, aromatic herbs, and hearty vegan chicken substitute blend together beautifully, creating a dish that revives classic memories while quietly surprising me with its vibrant, uplifting flavors.

I’ve been experimenting in the kitchen and I came up with a recipe that totally reminds me of the classic chicken noodle soup I grew up eating. But in this version, I’ve swapped out everything for vegan goodness.

I start by heating up 2 tbsp olive oil and gently cooking a diced large yellow onion and 3 minced garlic cloves until they’re soft and aromatic. Then I toss in 3 medium sliced carrots and 3 celery stalks chopped into pieces.

I add 8 cups low-sodium vegetable broth along with a bay leaf, 1 tsp dried thyme, and 1 tsp dried rosemary, then season with salt and pepper. The star component is about 10 oz of vegan chicken substitute cut into bite-size pieces which combine beautifully with 2 cups of egg-free noodles.

A handful of kale and a splash of lemon juice later, i realize this soup is a brilliant twist on the familiar flavors of a clean eating, medicinal, and vegetarian comfort food tradition.

Why I Like this Recipe

1. I really like this recipe because it gives me that warm and fuzzy feeling on chilly days, like a big, cozy hug in a bowl.
2. I love how simple it is – the ingredients are easy to find and it doesn’t take ages to cook, which is perfect when I don’t feel like spending too much time in the kitchen.
3. I appreciate the mix of flavors – the savory broth with the fresh lemon juice really brightens everything up, making every spoonful exciting.
4. I dig that it’s a vegan twist on classic chicken noodle soup, so even though it reminds me of the good old days, it still fits right in with my lifestyle.

Ingredients

• Olive oil: It’s rich in healthy fats that help flavor the soup and boost nutrients.
• Yellow onion: Adds a slightly sweet, sharp taste and natural antioxidant goodness.
• Garlic: Brings a punch of flavor and some cool natural antibacterial perks.
• Vegan chicken: Provides protein and chewy texture, makin the soup hearty and filling.
• Kale: Offers fiber and vitamins while throwing in a nutritious green twist.
• Carrots: Sweet vegetables that add colour and loads of beta carotene benefits.
• Celery: Crunchy and full of fiber, giving the broth an earthy, subtle flavor.
• Egg-free noodles: Offer hearty carbs, absorbing the broth for a warm, filling bite.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, chopped
• 8 cups low-sodium vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 10 oz vegan chicken substitute (such as seitan or soy curls), cut into bite-size pieces
• 2 cups egg-free noodles
• 1 cup chopped kale or spinach (optional, but trust me, it adds a cool touch)
• 1 tbsp lemon juice

How to Make this

1. Heat the olive oil in a large pot over medium heat, then add the diced onion and minced garlic. Cook ’em until the onions soften and become a bit translucent.

2. Add the sliced carrots and chopped celery to the pot. Stir them around for about 5 minutes so they can start softening.

3. Pour in the low-sodium vegetable broth and toss in the bay leaf, dried thyme, dried rosemary, salt and pepper to taste.

4. Bring the soup to a simmer, letting all those flavors mingle together.

5. Once the broth is simmering, add the vegan chicken substitute pieces and let them cook for about 5 minutes.

6. Stir in the egg-free noodles, and continue simmering for another 8-10 minutes until the noodles are cooked to your liking.

7. If you’re using kale or spinach, toss it in about a minute before you finish so it wilts just right.

8. Remove the bay leaf from the soup.

9. Stir in the lemon juice to brighten up the flavors.

10. Taste and adjust the seasoning if needed, then serve hot and enjoy your cozy bowl of Vegan Chicken Noodle Soup!

Equipment Needed

1. Large pot for simmering the soup
2. Chef’s knife for dicing, mincing, and slicing the veggies
3. Cutting board to prep the ingredients
4. Wooden spoon for stirring and mixing everything together
5. Measuring cups and spoons for the broth, oil, and seasonings
6. Vegetable peeler to peel the carrots
7. Ladle for serving the finished soup

FAQ

Vegan Chicken Noodle Soup Recipe Substitutions and Variations

• If you don’t have olive oil, you can use any neutral oil like canola or avocado oil. They work just as well in your soup.
• If you run out of yellow onions, try using white or red onions. They may taste a bit different, but they still add a good flavor.
• If you cant find a good vegan chicken substitute then try using tofu or tempeh. Just make sure you cut it in small cubes so it cooks evenly.
• If you dont have kale or spinach, swiss chard is a nice alternative and gives a similar green boost to the soup.
• If your veg broth is missing, you can dissolve a low sodium vegetable bouillon cube in water instead. It gives a similar rich base flavor.

Pro Tips

1. Make sure to really give your onions and garlic enough time in the pot. They should turn soft and golden – not burnt because burnt veggies taste bitter and can ruin the whole soup.

2. Let your broth simmer with the herbs for a good bit so that all the flavors mix well together. Rushing this step can make the soup taste flat, so be patient and let it cook slowly.

3. If you add kale or spinach, do it at the very end. This keeps the greens from overcooking and losing their texture, and it also makes the soup look more vibrant when you serve it.

4. Taste the soup as you go especially after adding the lemon juice. Adjusting the seasonings bit by bit helps you avoid overdoing it, so dont be afraid to add a little extra salt or lemon if needed.