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vegan chicken noodle soup

vegan chicken noodle soup_hot for food

I know this is exactly what you’re craving now that the weather is getting chilly! It’s one of my favorite meals from childhood, and it’s made entirely from plant-based ingredients. But you would never taste the difference! This vegan chicken noodle soup is quick and easy to make in one pot, and it will serve you well this winter season.

Don’t forget… there’s a printer friendly version available via a button in the recipe window! Share it with your friends.

I used Tofurkey Slow Roasted Chicken pieces in this video and I’ve also made it using Yves brand chicken in the past.

vegan chicken noodle soup_hot for food

vegan chicken noodle soup_hot for food
5 from 14 votes
Print Recipe

vegan chicken noodle soup

This vegan version of chicken noodle soup tastes just like the real thing! This will officially become your fave hearty bowl to enjoy on chilly days. 

Course Soup
Cuisine American
Keyword chicken noodle, soup, vegan soup
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 2 minutes
Servings 6 to 8
Author Lauren Toyota

Ingredients

  • 1 C diced yellow onion
  • 1 C diced carrot
  • 1 C diced celery
  • 3 garlic cloves, minced
  • 8 C low-sodium vegetable stock
  • 170 g meatless chicken strips (approximately 2 cups)
  • 200 g fettuccine noodles
  • 1/4 C fresh parsley, finely chopped
  • 2 tbsp vegetable oil
  • 1/2 tsp dried basil
  • 1/2 tsp fresh thyme
  • 1/2 tsp sea salt
  • 1/2 tsp dried sage
  • 1/4 tsp ground black pepper

Instructions

  1. Pull apart the meatless chicken strips with your hands to make smaller pieces that look shredded.
  2. In a large pot heat oil over medium heat, add meatless chicken strips and brown for about 1 minute.

  3. Add the basil, thyme, sage, sea salt, and ground black pepper and continue browning the strips for another 5 minutes.

  4. Add onion and sauté for another 2 minutes, allowing them to soften and sweat, stirring occasionally.

  5. At this point, add a little bit of low-sodium vegetable stock to lift up the brown bits off the bottom of the pot. Then stir in celery and carrots and sauté for 4 to 5 minutes.

  6. Then add minced garlic and sauté for 2 minutes.
  7. Add all the vegetable stock and noodles (you can use any pasta of your choice, which may vary the cook time, and optionally you can break the long fettuccine noodles in half to fit in the pot) and stir to combine.

  8. Cover the pot with a lid, lower the heat, and simmer for 15 minutes, or until the noodles are tender and cooked through.
  9. In the last 2 minutes of cooking, add in parsley.

35 comments

  • Haley 4 years ago

    I made this yesterday and finished it by myself in under 24 hours. It’s amazing. Great recipe to make for non-vegans as well. I plan on making it for my family when I see them over the holiday’s! Thanks so much for the recipe!

  • Alanna Girard 4 years ago

    Please make this soup it will change your life.

  • Kayla Strother 4 years ago

    How many servings does this recipe make?

    • KC 4 years ago

      At the top it said that it makes 6-8 servings. 🙂

  • Clarina 3 years ago

    Now this is hell of a soup! I used root celery, because it was all I could find and my "chicken" feel apart into tiny tiny pieces, so I ended up having a chicken mince soup 😀 Still delicious.

  • plasterer bristol 3 years ago

    This recipe went down a treat with the family. Tastes great. Thanks for sharing.

    Simon

  • Jessica DeJesus 3 years ago

    My husband and I became vegetarians about 6 months ago, and we are trying now to go fully vegan (today is the first day!) and I have had this recipe on my list for a few months now and I made it today for the first time. Holy guacamole it is AMAAAAAAZING! My husband and I both agreed it is the best thing we’ve eaten since becoming vegetarian and hopefully vegan. Just wanted to say thanks for your guys awesome blog and amazing recipes, and for helping people like me and my husband better ourselves!
    Much love,
    Jess and Scott

    • Lauren Toyota 3 years ago

      awww hey Jess and Scott! That’s fantastic. So happy you like the recipe! Hope you try more too and congrats on going VEGAN <3

  • michelle 3 years ago

    this is what schools need to teach I heard the home economics classes are going away. besides that items like this . we need more of this in schools less processed foods . I put my mother and I on a mostly vegetables diet wouldn’t believe the deference . still some meats but not as much maybe once a month . the change is just about an eye opener. thank you for the recipe’s I could had never done it with out them . no more bloating , her cholesterol is normal her weight is going steady . I myself have noticed a lot also . no more bloating or swelling . thank you so much very much

  • fincayra 3 years ago

    Does anybody know if tofu would be a good substitute for vegan chicken? Because I can’t find something that resembles vegan chicken in Germany and I would really like to try this soup.

  • Stephanie 3 years ago

    I have better than bouillon vegan chicken broth, would that be a good substitute instead of the vegetable broth or should I pick up vegetable broth?

    • Lauren Toyota 3 years ago

      Ya that would work great. I haven’t tried it but I imagine it would taste EVEN more like chicken noodle soup! I still can’t find the vegan version at any grocery store :/

  • Jaime 3 years ago

    Hi just wondering, what brand of "chicken" strips do you use? I tried garden and I don’t really like them. Thanks so much I love watching you guys on YouTube and I have learned so much from you

    • Lauren Toyota 3 years ago

      I used tofurkey slow roasted chicken pieces. Theres a brand by Yves that would work as well. I don’t believe Gardein makes an a chicken piece that’s not breaded? Unless you used the thawed scallopini chicken "breasts" – it’s all pretty much the same formula though!

  • Em 3 years ago

    Planning on making a big batch of this soon. I have one semester of classes left and tend to get sick. I was just wondering, would I be able to freeze the noodles along with the soup?

  • Alex 3 years ago

    I made this soup today and it was sooooooo delicious! Only problem is that a few hours later and all of the liquid has been absorbed? 🙁 not sure what to do with it now cos I have so much left. Should I just add more stock when it comes to eating another portion?

    • Jess 3 years ago

      Should help if you keep your noodles and soup separate until you’re ready to eat. If you have leftovers continue keeping them separate.

  • Lauren 3 years ago

    This soup is incredible! It is -23 here and I wanted a warm soup for dinner. I made it with tofurky seasoned strips and it was amazing! I can’t wait to have the leftovers tomorrow for lunch. 🙂

  • Fabi 3 years ago

    The typed recipe on here at the end says to lower the temp after the noodles are added, but on the video you say to turn up the heat, so I was wondering which is it? About to make the recipe!

  • Chanea 3 years ago

    Making this night for amily. We are geeked. Perfect for this snowy day

  • Chase 3 years ago

    Love love love this recipe! I don’t have many tofurky products around me and used gardein chickn scallopini and it tasted delicious 🙂 perfect for bringing to work for lunch! 😋

  • Melody 3 years ago

    made tonight – GREAT recipe! and easy! I will be making this again this winter for sure.

    • Nannette 2 months ago

      Made this recipe yesterday (doubled). Had 1/2 left. Noodles absorbed liquid so I added a pat of butter, heated in microwave was totally delicious both ways.

  • Josephine 3 years ago

    THIS WAS AMAZING!!!! and just in time for flu season

  • Julie 3 years ago

    Thank You for sharing this recipe! It is simply the best soup ever! It’s comfort in a mug! My whole family loves this ( kids 11/2and 5 years old)! So good!

  • Jess 3 years ago

    I was wondering why you are so happy at the start of 2017. Then you said you’re in Canada. You have Justin and we’re struck with Trump. Waaaaaah!! ),:

  • Kate 3 years ago

    I’m planning on making this with some firm tofu I have, I don’t have any "chicken" strips, any tips on how to prepare tofu for soup?

    • Christine Lee 2 years ago

      Stick a whole container tofu in the freezer, the day before you’re going to make it, put it in the refrigerator the night before to thaw it, and at lunchtime, puncture the package to get rid of the liquid. It will release a ton of the tofu juices and be spongey, and chewy/meaty in texture.. like chicken! Pull it apart into strips and then saute on a pan to get it browned. Look up freezing tofu, it’s awesome.

  • Arugula 3 years ago

    Fantastic as Hot for Food recipes always are! I’ve made this several times and it is incredible! I use gardein chik’n strips when I make it.

  • Christine Lee 2 years ago

    This is so damn good, Lauren! I thawed Gardein’s chicken scallopini and cut it into bite size pieces. Perfect.

  • Shauna Campbell 2 years ago

    How many cups of chicken do you get out of 1 box of the Tofurky chicken? Trying to figure out how many boxes to order!

    • Lauren Toyota 2 years ago

      2 is good!

  • Christina Cole 2 years ago

    Made it for my non-veg roommate and he loved it! Said it was "somehow more chicken soup than actual chicken soup". My other roommate also approved and asked for it to be added to the rotation. Overall a delicious success and I would recommend to others to make it.
    Note: I substituted tofu for the chik’un, fresh sage for dried, and dried thyme for fresh and added a diced potato and it still came out phenomenal.

  • Audrey 8 months ago

    Best easy vegan soup!

  • Kristin 8 months ago

    Best vegan soup!

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