This vegan chicken noodle soup is the perfect comfort food for cold days! It’s warming, healthy, and very easy to make. And it’s packed with protein! The perfect dinner for the whole family.
I absolutely LOVE soup in the winter! If you used to like chicken noodle soup, you should definitely try this vegan version with chickpeas. It’s so delicious and comforting!
This Vegan Chicken Noodle Soup Is:
- easy to make
- delicious
- healthy
- packed with protein
- warming
- comforting
- perfect for the whole family
- great for cold winter days
What You Need For This Vegan Chicken Noodle Soup:
The ingredient list for this vegan noodle soup is pretty short. You need:
- carrots
- celery
- an onion
- nutritional yeast
- dried majoram, thyme, and oregano
- two bay leaves
- cooked chickpeas (either canned or cooked from dried chickpeas)
- rotini pasta
- fresh parsley
- vegetable broth
Expect for the nutritional yeast, you should be able to find all of the ingredients in any regular supermarket. And most grocery stores also carry nutritional yeast these days. Just check the health foods section of your supermarket and you’ll most likely find it there.
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
How To Make Vegan Chicken Noodle Soup
The recipe for this vegan noodle soup couldn’t be much easier.
STEP 1: Finely chop the onion. Peel and slice the carrots as well as the celery.
STEP 2: Heat some oil in a large pot and sauté the onions for about 2-3 minutes on medium heat until they become translucent. Then add the carrots and the celery and cook for another 4 minutes. Then stir in the marjoram, the oregano, the thyme, the bay leaves, and the nutritional yeast and cook until fragrant (about 30-60 seconds).
STEP 3: Add the vegetable broth and the chickpeas and bring to a boil. Cook for 10 minutes.
STEP 4: After 10 minutes of cooking time, add the pasta. Cook for another 7-10 minutes depending on the pasta you use. Discard the bay leaves after cooking.
STEP 5: Serve immediately and sprinkle the soup with freshly chopped parsley. It’s great with crispy rustic bread!
Vegan Chicken Noodle Soup – Recipe Notes and Variations:
- For a gluten-free version, I recommend using brown rice rotini or elbow pasta.
- Or skip the noodles and use small cubed potatoes instead.
- I love using chickpeas for my vegan noodle soup. However, if you’re looking for a more authentic vegan chicken noodle soup, you could also use store-bought vegan chicken. Other protein options are cubed tofu or soy curls.
- Instead of the rotini pasta, you could also use vegan ramen noodles.
- I listed vegan vegetable broth in the ingredient list, but you could also use vegan chicken broth if you want.
FAQs:
How long will this soup last?
Properly stored in an airtight container in the fridge, this soup will last about 4-5 days.
Can this noodle soup be reheated?
Yes, you can easily reheat it. As the noodles absorb a lot of the liquid, the soup might be pretty thick. So just add some more vegetable broth or vegan chicken broth as needed.
Can this vegan noodle soup be frozen?
Yes, it can be frozen in containers or freezer bags. However, the noodle unfortunately don’t freeze well. They will turn into mush when being reheated. So just freeze the broth with the vegetables and the chickpeas and add the noodles after you thaw it.
Tips for Leftovers:
If you’re not eating the soup right away, the noodles will absorb a lot of the liquid and the soup will become rather thick. So if you’re making the soup ahead, for example as part of a meal prep, I recommend storing the noodles and the soup in different containers.
So just cook the noodles separately and not in the soup as directed in the recipe.
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this vegan chicken noodle soup as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina – xx
Vegan Chicken Noodle Soup
Ingredients
- 1 onion
- 2 large carrots
- 4 stalks of celery
- 4 tablespoons nutritional yeast
- 1 teaspoon dried majoram
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 cups cooked chickpeas (canned or cooked from dried chickpeas)
- 1/2 teaspoon miso paste
- 7 cups vegetable broth or vegan chicken broth
- 1 cup rotini pasta (use brown rice pasta for a gluten-free version)
- fresh parsley, chopped
- salt, to taste
- black pepper, to taste
Instructions
- Finely chop the onion. Peel and slice the carrots as well as the celery.
- Heat some oil in a large pot and sauté the onions for about 2-3 minutes on medium heat until they become translucent. Then add the carrots and the celery and cook for another 4 minutes. Then stir in the marjoram, the oregano, the thyme, the bay leaves, and the nutritional yeast and cook until fragrant (about 30-60 seconds).
- Add the vegetable broth, the miso paste, and the chickpeas and bring to a boil. Cook for 10 minutes.
- After 10 minutes of cooking time, add the pasta. Cook for another 7-10 minutes depending on the pasta you use. Discard the bay leaves.
- Serve immediately and sprinkle the soup with freshly chopped parsley. It's great with crispy rustic bread!
Notes
- For a gluten-free version, I recommend using brown rice rotini or elbow pasta.
- Or skip the noodles and use small cubed potatoes instead.
- I love using chickpeas for my vegan noodle soup. However, if you're looking for a more authentic vegan chicken noodle soup, you could also use store-bought vegan chicken. Other protein options are cubed tofu or soy curls.
- Instead of the rotini pasta, you could also use vegan ramen noodles.
- I listed vegan vegetable broth in the ingredient list, but you could also use vegan chicken broth if you want.
I just made this last night, added basil and grape tomatoes, also sealed the chicken in a pan just before the oven. It was incredible delicious I am so glad I run into your recipe! Thanks!
hanks! My fiancé is an amazing cook but me, not so much! I made this today for dinner so he didn’t have to cook. It was great! Easy enough for this inexperienced cook and tasty enough for his experienced taste buds! I added A super reduced balasmic on top since we use it for Caprese salad and it baked onto The chicken really well. This recipe is a keeper! Any idea for a balsamic Like sauce to go with it?
I’m so bad with reviews, I always forget to write one but say this only had one and thought HOW! This recipe is SO delicious. Only substitutions I made, mostly due to lack of ingredients, I used 1 can chickpeas and instead of oregano I used italian seasoning. I did use the vegan no-chicken chicken broth by the brand Imagine, and I added some frozen peas and corn to it.
This was so so delicious. I made it a night we got back home from vacation and I was so sick. It didn’t take long to make and it was honestly gone within 24 hours, that’s how good it was. I ate it breakfast lunch and dinner.
Exactly 1 week later I made it again but doubled it, because I had to so other people could enjoy it. I actually forgot the website I used and when I googled ‘vegan chicken noodle soup’ I couldn’t find it! I semi-remembered the ingredients, I just forgot the exact amount of herbs to use. Usually if I can’t find the exact recipe I used before I give up and just choose a different one. But not with this one, I needed this exact one! I went through my search history and found it.
All and all, this is the best recipe i’ve tried for this. Because it uses chickpeas I call it ‘chicky noodle soup’.
ENJOY!
So good! I didn’t have any pasta at home, so I used cooked brown rice instead and the whole family loved it. The flavor is perfect! Thanks, Sina!
Yummy! Perfect for a cold and snowy day!! Definitely a keeper!
Great! I can’t wait to get it ready! Thank you very much