Go Back
+ servings
Print Recipe
vegan chicken noodle soup_hot for food

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.