When the weather turns chilly or life feels overwhelming, one dish always brings me back to a place of comfort: chicken noodle soup. Since I switched to a plant-based lifestyle, I’ve been determined to recreate that cosy, heartwarming bowl – and let me tell you, this Vegan Chicken Noodle Soup hits all the right notes. It’s wholesome, flavorful, and so easy to make that it’s become a staple in my kitchen.
Let me share my go-to recipe with you. It’s not just a soup; it’s a hug in a bowl you’ll want to make repeatedly!
Why You’ll Love This Vegan Chicken Noodle Soup
Let me tell you, this soup isn’t just food; it’s an experience. Every time I make it, I remember how simple, nourishing meals can bring so much joy. Here’s why I think you’ll love it too:
Comforting and Nostalgic
There’s something so special about a warm bowl of soup that takes you back to childhood memories. It’s comfortable, pure and simple.
Healthy and Nutritious
Packed with protein, fibre, and vitamins, this soup is a meal you can feel good about.
Quick and Easy to Make
Life gets busy, and this recipe is perfect when you need something fast but delicious.
Versatile
You can make it your own by adding your favourite veggies, noodles, or spices. It’s your soup, your way.
Ingredients for Vegan Chicken Noodle Soup
I remember the simple joy of using fresh, wholesome ingredients whenever I make this soup. Here’s Everything you’ll need to make this cosy dish come to life:
Vegan Chicken
- Soy curls: These are my favourite for their chicken-like texture. Just rehydrate and season them, and you’re good to go!
- Seitan: Perfect if you’re after a chewy, protein-rich option.
- Jackfruit: Great for a softer, shredded texture – ideal for those who want something light and tender.
Noodles
- Egg-free pasta: I love using wide noodles or rotini for this recipe.
- Gluten-free noodles: Many delicious options exist if gluten isn’t your friend!
Vegetables
- Carrots: Thinly sliced for a slight crunch that softens beautifully in the broth.
- Celery: A must-have for that classic flavour.
- Onion: This is the base of so much flavour – don’t skip it!
Broth and Seasonings
- Vegetable broth: I recommend using a rich, high-quality broth. It makes all the difference.
- Nutritional yeast: My secret ingredient for a hint of umami and cheesiness.
- Herbs: You can’t go wrong with thyme, parsley, and bay leaves.
- Spices: Garlic, pepper, and a pinch of turmeric add depth and warmth.
How to Make Vegan Chicken Noodle Soup
Making this soup is like a therapeutic ritual for me. It’s simple, straightforward, and always brings a smile to my face. Here’s how you can make it:
1. Prepare the Vegan Chicken Substitute
For me, soy curls are the star here. I soak them in warm water until soft, then sauté them with a little soy sauce and garlic powder. The aroma alone will have you hooked!
2. Sauté the Vegetables
I heat olive oil in a large soup pot and toss in the onions, carrots, and celery. The sizzle and smell of these veggies cooking is pure magic. Give them 5-7 minutes to soften and release their flavour.
3. Simmer the Broth
Next, I pour in the vegetable broth and stir in the bay leaf, thyme, and nutritional yeast. Let it cook on low heat for around 10 minutes. This is when your kitchen will start smelling like pure comfort.
4. Add the Noodles
This part’s always fun! Stir in your noodles and let them cook until tender. Keep an eye on them – overcooked noodles are a no-go for me.
5. Combine Everything
Finally, add your prepared vegan chicken substitute to the pot. Let it all come together for another 3-5 minutes. I always sneak a taste here to ensure the seasoning is right.
Tips for the Best Vegan Chicken Noodle Soup
Through trial and error (and a lot of tasting), I’ve picked up some tips that make this soup even better:
Enhancing Flavor
- A dash of soy sauce or tamari works wonders for the broth.
- I sometimes squeeze a bit of fresh lemon juice at the end for a pop of brightness.
Texture Matters
- I’ve learned to cook the noodles separately if I’m making the soup ahead of time. Nobody likes mushy noodles!
Customizing Veggies
- Don’t hesitate to toss in some peas, corn, or diced potatoes. I’ve even added spinach for a healthy twist.
Storage and Reheating
- If you’re storing leftovers, keep the broth and noodles separate. It makes reheating so much easier.
Serving and Suggestions
Here’s how I like to serve my Vegan Chicken Noodle Soup to make it extra special:
Serving
- Ladle the soup into bowls and top with freshly chopped parsley. It adds a lovely burst of colour.
- Pair it with some crusty bread or homemade vegan biscuits. Trust me, you’ll want something to soak up that delicious broth.
Toppings to Try
- A sprinkle of nutritional yeast for extra flavour.
- A drizzle of olive oil or a dollop of vegan sour cream takes it to the next level.
Meal Pairing Ideas
- I love pairing this soup with a light green salad dressed in a tangy vinaigrette. It’s a perfect balance.
- Roasted veggies on the side make for a cosy, wholesome meal.
Perfect Occasions
- This soup is my go-to for chilly evenings or when I’m feeling under the weather. It’s also a hit with friends and family when they visit.
Frequently Asked Questions About Vegan Chicken Noodle Soup
What is the best vegan chicken substitute for this recipe?
I love soy curls, but jackfruit and seitan are also great options. It depends on what texture you’re in the mood for!
Can I make this soup gluten-free?
Definitely! Just use gluten-free noodles and a substitute like jackfruit or tofu.
How long does vegan chicken noodle soup last in the fridge?
It keeps well for up to 4 days. Just store the noodles separately to keep them from getting soggy.
Can I freeze this soup for meal prep?
Yes! Freeze the broth and veggies without the noodles. When you’re ready to eat, just cook up some fresh noodles and add them in.
Conclusion : Vegan Chicken Noodle Soup
Now that I’ve shared my favourite Vegan Chicken Noodle Soup recipe, it’s your turn to try it! Gather your ingredients, set aside 30 minutes, and create a meal that’s as comforting as delicious. I’d love to hear how it turns out for you. Comment below or tag me on social media about your soup creations. Let’s spread the warmth, one bowl at a time!
Read More Soup Recipes
Vegan Chicken Noodle Soup
Ingredients
- 1 cup soy curls rehydrated, seitan, or jackfruit
- 1 cup carrots sliced
- 1 cup celery chopped
- 1 medium onion diced
- 6 cups vegetable broth
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp turmeric optional, for color
- Salt and pepper to taste
- 2 cups egg-free pasta wide noodles or rotini
- 1 tbsp olive oil
- Fresh parsley chopped
- Lemon juice for garnish
Instructions
- Rehydrate soy curls in warm water for 10 minutes, then drain and squeeze out excess water.
- For added flavour, sauté the soy curls with a dash of soy sauce and garlic powder.
- If using seitan or jackfruit, prepare them according to your preference.
- Warm olive oil in a big soup pot over medium heat.
- Add diced onions, sliced carrots, and chopped celery.
- Cook for 5-7 minutes, stirring now and then, until the veggies are soft and smell wonderful.
- Pour the vegetable broth and stir in the nutritional yeast, thyme, garlic powder, turmeric (if using), and the bay leaf.
- Bring the mixture to a gentle simmer and cook for 10 minutes to enhance the flavours.
- Add the noodles to the pot and cook according to the package instructions (typically 8-10 minutes) until tender.
- Stir in the prepared vegan chicken substitute and allow the soup to heat for 3-5 minutes.
- Take out the bay leaf, taste the soup, and add more salt and pepper if needed.
- Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice for a refreshing touch.
Notes
- Gluten-Free Option: Use gluten-free noodles and a suitable vegan chicken substitute like jackfruit.
- Storage Tips: Refrigerate soup (without noodles) in an airtight container for up to 4 days. Freeze for up to 3 months and add fresh noodles when reheating.
- Add Extra Veggies: Incorporate peas, spinach, or corn for more variety and nutrition.