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!
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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.
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