vegan chicken noodle soup

vegan chicken noodle soup_hot for food

I know that vegan chicken noodle soup is exactly what you’re craving now that the weather is getting chilly!

It’s one of my favorite meals from childhood. Not the vegan version unfortunately, but now I’ve made a version that tastes just like the chicken noodle soup you remember.

In fact, this soup is BETTER than that. It’s hearty and full of lotsa noods… because I would never have it any other way!

You’ll see in the recipe video that I used Tofurkey Slow Roasted Chicken pieces and in the past I’ve also made with using Yves brand chicken. You could even hand shred firm tofu or smoked tofu similar to what I did for the tortilla soup recipe. Don’t forget… there’s a printer friendly version of the recipe available via a button in the recipe window!

vegan chicken noodle soup winter recipe

Of course, you can also use whatever noodle shape you prefer. I know how picky some people are about their noods. So you do you!

vegan chicken noodle soup_hot for food
4.67 from 30 votes
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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


  • 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


  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.

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41 thoughts on “vegan chicken noodle soup”

  1. 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!

  2. 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.

  3. 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

    1. 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

  4. 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

  5. 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.

    1. I always use tofu in this recipe. I cut it into small pieces then season it with salt and pepper then bake it in the oven for 10-12 minutes at 425. Then I just throw it into the soup. It’s great.

  6. 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?

    1. 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 :/

    2. I’ve just finished eating this. It’s delicious! I’ve batched a lot to have for my lunches, but I’ve already eaten two bowl fulls!

  7. 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

    1. 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!

    2. Delicious! It really hits the spot for some chicken noodle soup. I’ve made it like 100 times. Thanks for sharing!

  8. 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?

  9. 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?

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

  10. 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. 🙂

  11. 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!

  12. 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! 😋

    1. 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.

  13. 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!

  14. 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!! ),:

  15. 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?

    1. 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.

  16. 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.

  17. 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!

  18. 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.

  19. Whenever I make this, my family goes nuts over this soup. It’s so flavorful and amazing. I use the quorn chicken fillets because I’m vegetarian, and swap the the fettuccine noodles for egg noodles and it whips up in about 20 mins! One of my favorite soups, so so flavorful and amazing!

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