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    Vegan Chicken Noodle Soup

    Published: Oct 30, 2023 by Sina · This post may contain affiliate links · 8 Comments

    2.8K shares
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    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.

    two bowls with vegan chicken noodle soup on a marble countertop with bread on the side

    Jump to:
    • Why This Recipe Works 
    • Ingredients & Substitutions 
    • How to Make This Recipe 
    • Recipe Notes
    • Storing 
    • Reheating 
    • Freezing 
    • Gluten-Free Version
    • Related Recipes
    • I Love To Hear From You! 
    • Vegan Chicken Noodle Soup

    Why This Recipe Works 

    I absolutely love soup in fall and winter! If you used to like chicken noodle soup, you should definitely try this vegan version with chickpeas. It’s so delicious, warming, and comforting! 

    The recipe is super easy to make. It comes together in only 30 minutes and it’s just perfect for cold winter days. Imagine a steaming bowl of rich, flavorful broth, packed with tender chickpeas, carrots, celery, and noodles. 

    Instead of traditional chicken, I used chickpeas to create a hearty, plant-based version of this classic favorite. They provide this soup with lots of protein making it perfect for the whole family. The pasta makes it super filling while the carrots and the celery add a ton of nutrients and vitamins. It’s also a great hit with kids! 

    This vegan chicken noodle soup is incredibly easy to make, making it a weeknight dinner superhero. With simple, readily available ingredients and straightforward steps, you can whip up a batch in no time. 

    The onion, the dried marjoram, thyme, oregano, and the bay leaves give it a ton of flavor. The secret ingredient for a super aromatic broth is nutritional yeast. It has a nutty flavor that takes this vegan chicken noodle soup to the next level. 

    You need only very basic ingredients for this recipe. 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.

    We’ve made this recipe so many times and it never disappoints. It’s a real keeper! Just imagine a chilly evening, a cozy blanket, and a steaming bowl of this soup. It’s not only super warming and comforting, but also incredibly healthy. 

    So grab your ingredients and give this vegan chicken noodle soup a try. Trust me, you won’t be able to resist a second helping!

    Ingredients & Substitutions 

    the ingredients that go into this recipe on a marble countertop with labels with the name of each ingredient
    • Nutritional Yeast – don’t leave it out. It makes the broth super aromatic. You can usually find it in the health food section in most grocery stores. 
    • Bay Leaves – discard after cooking. 
    • Cooked Chickpeas – either canned or cooked from dried chickpeas (for example in an Instant Pot)
    • Pasta – I used rotini pasta. You could also use smaller kinds of pasta like ditalini or elbow pasta. 
    • Fresh Parsley – it adds additional flavor and iron. 
    • Vegetable Broth – I use a vegan, organic vegetable broth. Use a low sodium vegetable broth if you like. 

    How to Make This Recipe 

    sliced carrots and celery in a white bowl with a knife on a marble countertop
    a black pot with onion, garlic, carrot, and celery with a wooden spoon

    1. Step: Finely chop the onion. Peel and slice the carrots as well as the celery.

    2. Step: 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).

    a black pot with celery, carrots, and vegetable broth on a marble countertop
    a hand pouring uncooked pasta into a large pot with vegetables and vegetable broth

    3. Step: Add the vegetable broth and the chickpeas and bring to a boil. Cook for 10 minutes.

    4. Step: 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.

    a pot with vegan chicken noodle soup on a marble countertop with bread on the side

    5. Step: Serve immediately and sprinkle the soup with freshly chopped parsley. It’s great with crispy rustic bread!

    Recipe Notes

    • 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.

    Storing 

    Properly stored in an airtight container in the fridge, this soup will last about 4-5 days.

    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.

    a hand holding a spoon with chickpea noodle soup over a bowl with soup

    Reheating 

    You can easily reheat this soup. 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.

    Freezing 

    This soup freezes well. It can be frozen in containers or freezer bags. However, the noodles 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 cooked noodles after you thaw it.

    Gluten-Free Version

    For a gluten-free version, I recommend using brown rice rotini or elbow pasta. Or skip the noodles and use small cubed potatoes or rice instead.

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    I Love To Hear From You! 

    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 

    Vegan Chicken Noodle Soup

    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.
    5 from 13 votes
    Print Pin Rate
    Course: Entrée, Soup
    Cuisine: American
    Prep Time: 5 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 30 minutes mins
    Servings: 4 people
    Calories: 204kcal
    Author: Sina

    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.

    Nutrition

    Calories: 204kcal | Carbohydrates: 37g | Protein: 10g | Fat: 2g | Sodium: 1928mg | Potassium: 456mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6890IU | Vitamin C: 4.1mg | Calcium: 50mg | Iron: 2mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Reader Interactions

    Comments

    1. Mary

      February 13, 2021 at 12:57 pm

      5 stars
      So good! The whole family loved it. :)

      Reply
    2. tina

      February 02, 2021 at 6:45 pm

      5 stars
      OMG, this soup is the best. I have a few favorite vegan soups but I still hadn’t found one that took the place of chicken noodle and then I found you. This soup is absolutely delicious. So delicious that I knew I needed to come back and leave a review!! I made it last week and now I’m making it again today. Perfect for a wintry day!!

      Reply
    3. Hannah Flack

      June 08, 2020 at 8:20 am

      5 stars
      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!

      Reply
    4. Alisha Ross

      January 21, 2020 at 9:50 am

      5 stars
      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?

      Reply
    5. Lisa

      January 04, 2020 at 9:02 pm

      5 stars
      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!

      Reply
    6. Shirley

      March 05, 2019 at 3:23 pm

      5 stars
      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!

      Reply
    7. Amy

      March 04, 2019 at 9:52 am

      5 stars
      Yummy! Perfect for a cold and snowy day!! Definitely a keeper!

      Reply
    8. elisabetta marri

      February 22, 2019 at 1:06 pm

      5 stars
      Great! I can’t wait to get it ready! Thank you very much

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

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