Nothing says cozy like a piping hot bowl of vegan chicken noodle soup. This 1-pot recipe is super easy to make!
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What's more comforting on a chilly evening than a bowl of vegan chicken noodle soup? This super easy, 1-pot recipe is perfect for weeknight meals or when you're feeling under the weather. And it's delicious enough to serve as part of your Christmas or Hanukkah dinner, too!
This is a super simple, 2-step recipe. There's no sauté, and you cook the noodles together with the soup. You just add everything to the pot, simmer until the veggies are tender, then add the paste and cook until it's al dente.
If you like, you can sauté the onion, garlic, and celery in a little olive oil before adding everything else. It does add even more depth of flavor, but this soup is delicious whether you do that or not.
Y'all, I have been working on a vegan matzo ball soup for MONTHS, but I am afraid I'm not going to be able to nail down that perfect, fluffy matzo ball texture in time for Hanukkah this year.
The thing is, the soup itself was so delicious, it felt like a shame to scrap the whole thing. I'll get back to testing matzo balls in the new year, but for now, please do enjoy this delicious, 1-pot vegan chicken noodle soup that uses almost the exact same soup recipe!
The soup is based on the matzo ball soup that my Nani Dorothy used to make for special occasions when I was a kid. It's full of veggies, herbs, and FLAVOR! Seriously, I am addicted to this easy soup!
✓ Ingredients and substitutions
- veggies - Onions, garlic, carrots, and celery are classic chicken noodle soup veggies. If you hate celery, you can use extra carrots instead.
- chicken style seitan - This is your vegan chicken. You can use your vegan chicken substitute of choice or a drained can of chickpeas instead, if you prefer. I have also made this with a block of pressed tofu torn into bite-sized pieces in place of the chicken which works well.
- herbs - Fresh dill and parsley add SO MUCH FLAVOR to the broth! You remove them before adding the pasta, but you can add them back before serving. It's a total preference thing. I removed them for the photos, but I actually love leaving in the dill when I eat this at home.
- broth - Vegan chicken broth gives this so much flavor! If you only have veggie broth, just add 1 1 /2 teaspoons of poultry seasoning to the pot.
- salt and black pepper - You may need more or less depending on the broth that you use.
- pasta - You can really use any bite-sized pasta you like. For vegan chicken noodle soup, I like to use rotini or fusilli, because they have that curly shape that's reminiscent of the more traditional egg noodles.
🔪 How to make vegan chicken noodle soup
In a pot, combine all of the ingredients, except the rotini and salt. Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes, until the veggies are tender.
At this point, remove the fresh parsley and dill. You can put them back when you serve, if you want, or discard them.
Add the pasta, and simmer for 10 more minutes, stirring occasionally, or until the pasta is al dente.
Taste and adjust flavors. You may need to add salt and more black pepper, depending on the broth that you used. For a little heat, add a pinch of crushed red pepper flakes.
💡 Helpful tip
This soup is meant to be EASY, but if you have the time, you can sauté the onion, garlic, and celery in a little olive oil before adding the rest of the soup ingredients. Just cook on medium-high until it starts to brown, then add everything else and proceed with the recipe as written.
🫙 Storage directions
Leftovers will keep in the fridge for four to five days. You can also freeze this soup in a freezer-safe container! Thaw in the fridge overnight or on the kitchen counter for a couple of hours, then warm it up in the microwave or on the stovetop.
💬 Frequently asked questions
Chicken noodle soup has a very specific combination of flavors and textures, so think of this recipe title a shortcut to evoke those flavors and textures.
You can use your vegan chicken substitute of choice or a drained can of chickpeas instead, if you prefer. I have also made this with a block of pressed tofu torn into bite-sized pieces in place of the chicken which works well.
📖 Recipe
🍲 Vegan Chicken Noodle Soup
Ingredients
- 1 onion cut into 2" pieces
- 2 cloves garlic minced
- 2 carrots cut into 1" coins. You can peel or not, it's up to you!
- 2 celery stalks cut into ½" thick pieces
- 8 ounces chicken style seitan torn into bite-sized pieces
- ½ bunch fresh dill
- ½ bunch fresh parsley
- 6 cups vegan chicken stock or use vegetable broth plus 1 ½ teaspoons poultry seasoning
- ¼ teaspoon black pepper or more, to taste
- 2 cups rotini or other bite-sized pasta of choice
- salt to taste
Instructions
- In a pot, combine all of the ingredients, except the rotini and salt. Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes, until the veggies are tender. At this point, remove the fresh parsley and dill. You can put them back when you serve, if you want, or discard them.
- Add the pasta, and simmer for 10 more minutes, stirring occasionally, or until the pasta is al dente. Taste and adjust flavors. You may need to add salt and more black pepper, depending on the broth that you use. If you want a little heat, add crushed red pepper flakes. Remove the pan from the heat and serve immediately.
Marge Teilhaber
Looks great! I have two 8z packages of Trader Joe org 3 grain tempeh in my fridge. This doesn't cut it for fake chicken, huh? I've got plenty of chick peas and tofu, too, but I'd love to use the tempeh.