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Home » Recipes » Mains » One-Pot Vegan Chicken Noodle Soup (30-Minute)

One-Pot Vegan Chicken Noodle Soup (30-Minute)

Published: Jun 27, 2023 Modified: Sep 12, 2023 by Elizabeth · 16 Comments

This 10-ingredient, one-pot vegan chicken noodle soup recipe takes less than 30 minutes with a gluten-free option! Made with soy curls as a chicken substitute, you can swap them for chickpeas if you prefer a soy-free homemade soup.

Jump to Recipe
A bowl of vegan chicken noodle soup, surrounded by bread and a napkin.

Is there anything better than a bowl of soup? 

It's what we eat when we're feeling ill or in need of comfort, and it hits the spot like nothing else (except maybe this Easy Vegetable Stew).

Traditionally made with chicken stock and chicken pieces, new vegans will love this version as it's fully plant-based (and also happens to be gluten-free). Made with just 10 simple ingredients, it's the perfect recipe during the colder months or sick days.

This vegan chicken noodle soup recipe is also incredibly simple to make, requiring just one large pot and less than 30 minutes. Simply sauté your onion and celery, add in potatoes, carrots, and garlic, then soy curls, thyme and vegetable stock. Finally, throw in the noodles and some fresh parsley and voila! Assemble this tasty vegan chicken noodle soup and you'll be in comfort food heaven.

Overhead shot of a bowl of vegan chicken noodle soup, surrounded by bread and parsley leaves.

What is vegan chicken noodle soup good for?

A bowl of vegan chicken noodle soup is traditionally eaten when you're feeling unwell. It's great because not only does it provide a good burst of nutrients from the fresh vegetables (celery, onion, carrot and parsley), but it's very hydrating - both of which are important when you're feeling ill. (For another sickness-busting meal, try my Carrot, Ginger & Apple Soup.)

This classic vegan chicken noodle soup recipe also contains soy curls which are a good source of protein, so you're subbing out the chicken for a healthy plant-based source.

Stress less. Cook fast. Eat well.

No time to cook? In my 20 Minute Vegan Dinners ebook you'll find 10 satisfying meals that take just 20 minutes to make. Never be hungry again!

Get it here
Overhead view of ingredients for vegan chicken noodle soup: celery, garlic, carrots, onion, potatoes, parsley, soy curls, noodles, thyme and vegetable stock.

Ingredients needed

Onion, celery & garlic - These are sauteéd and provide a great flavour base in the classic soup. Onion and garlic are also anti-inflammatory - great when you feel unwell or just on a cold day.

Carrots & potatoes - Hearty and delicious in this soup. Carrots add a sweet flavour and potatoes are the perfect comfort food.

Dried thyme - A little goes a long way! Used to add extra flavour - you can also use fresh if preferred.

Soy curls - One of the best vegan chicken substitutes! Chewy and satisfying, these provide the 'chicken' in this soup and the texture is almost similar to the real thing! Do note that soy curls are unflavoured and will take on the flavour of the soup/vegetable stock. If you prefer a soy-free option, you can switch these out for chickpeas instead. 🙂

Vegetable broth/stock (or vegan chicken broth) - Don't skimp on this! The vegetable stock or broth provides a lot of flavour and body to the soup. Personally I like using Go Bio! Vegetable Broth Powder, or if you want chicken flavoured, try Better Than Bouillon. If you're using bouillon cubes, you'll need to add about one cube per 2-3 cups water. But you can always make a homemade vegan chicken broth from scratch!

Noodles - It wouldn't be a noodle soup without noodles! These give the soup that 'comfort' feeling and make it more well-rounded and filling. I've used gluten-free ramen noodles here, but any thick noodles will work.

Parsley - An extra health kick! These dark greens are full of iron and vitamins A, C and K. A flavorful soup if you're feeling a bit rundown!

Oil-free option - simply cook the veggies in water instead of oil if you're looking to avoid it. It won't affect the taste.

How to make vegan noodle soup

A large soup pot containing celery and onions sauteeing.

1) Saute onion and celery in a large pan.

a large pot of potatoes, carrots, soy curls and celery with a wooden spoon.

2) Add carrots, potatoes, garlic, thyme, soy curls and stock.

A large soup pot of vegan noodle soup with soy curls.

3) Simmer soup until potatoes are tender.

A large pot full of vegetable soup with a dried ramen noodle cake placed in it, waiting to cook.

4) Add ramen noodles and parsley, and simmer for 3-4 minutes until noodles are cooked. 

5) Season well and serve with fresh bread if desired.


Check out my web story on how to make this vegan noodle soup.

Tips

Don't overcook the noodles - many ramen noodles (especially gluten-free pasta noodles) will fall apart quite quickly when overcooked. For this reason I recommend just cooking them in the soup for 3-4 minutes to keep them al dente. And if you plan to freeze it, only add in the noodles after you've defrosted it again - they won't survive being cooked, frozen, and reheated!

Add more liquid if reheating - If you reheat the soup, you might need to add a little more water/stock as it has a tendency to thicken as it cools.

What to eat with noodle soup

I really love serving this vegan chicken soup with crusty bread (you can use gluten-free if needed).

Alternatively, it's delicious served on its own as the potatoes and noodles make it one of the most hearty and comforting soups ever!

How to store leftovers

Store leftover soup in the fridge in an airtight container. It will keep for about 3-4 days.

You can also freeze it - just avoid adding the uncooked noodles until you have defrosted the soup and are reheating it so they don't fall apart.

A bowl of vegan chicken noodle soup, with a spoon in the bowl and crusty bread nearby.

FAQS

What makes this noodle soup vegan?

Typically, chicken noodle soup contains both chicken pieces and chicken broth. This vegan noodle soup recipe is made with soy curls as vegan chicken pieces and vegetable/vegan broth.

What is a vegan substitute for chicken broth?

Vegetable broth/stock cubes work really well, but you can also find vegan chicken stock if you're craving the taste. There are several brands on the market these days - Better Than Bouillon is a popular one.

How do I make noodle soup gluten free?

Just use gluten-free ramen noodles. These Millet & Brown Rice Ramen Noodles are my favourite.

More cosy meals

Easy Lentil and Carrot Soup

Carrot, Ginger & Apple Soup

Nutrient-Rich Nettle Soup

Easy Vegetable Stew

Easy Chickpea Spinach Curry

A bowl of vegan chicken noodle soup, surrounded by bread and a napkin.
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5 from 62 votes

One-Pot Vegan Chicken Noodle Soup (30-Minute Recipe)

This 10-ingredient, one-pot vegan chicken noodle soup recipe takes less than 30 minutes with a gluten-free option! Made with soy curls as a chicken substitute, you can swap them for chickpeas if you prefer a soy-free homemade soup.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course, Soup
Cuisine: comfort food, gluten-free, healthy, vegan
Diet: Gluten Free, Vegan
Servings: 4 people
Calories per serving: 385kcal
Author: Elizabeth Emery

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 sticks celery, diced
  • 2 medium carrots, diced
  • 3 small potatoes, cubed
  • 2 cloves garlic, crushed
  • ½ teaspoon dried thyme
  • 1 cup dry soy curls, broken into bits (about 50g)
  • 7 cups vegetable stock/broth or vegan chicken broth (if using stock cubes, use 1 cube per 2-3 cups water)
  • 2 portions dry ramen noodles (about 150g - gluten free as needed)
  • Large handful parsley, chopped
  • Salt & pepper to taste

Instructions

  • Heat olive oil in a large soup pot on medium heat.
  • Add onion and celery and fry for 5 minutes until transluscent.
  • Add carrots, potatoes, garlic, thyme, soy curls and stock, and bring soup to a boil.
  • Reduce heat and cover pan, letting it simmer for 10 minutes until potatoes are just tender.
  • Add ramen noodles and parsley, and cook for another 3-4 minutes until noodles are soft (you might need to separate them out a bit with a fork).
  • Season well with salt and pepper, and serve in bowls with fresh bread.
Tried this recipe?Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!

Notes

Soy curls - If you prefer a soy-free option, you can switch these out for chickpeas instead.
Vegetable broth/stock (or vegan chicken broth) - Personally I like using Go Bio! Vegetable Broth Powder, or if you want chicken flavoured, try Better Than Bouillon. 
Noodles - I've used the gluten free Millet & Brown Rice Ramen Noodles here but any thick noodles will work.
Oil-free option - simply fry the veggies in water instead of oil if you're looking to avoid it. It won't affect the taste.
Add more liquid if reheating -  as the soup has a tendency to thicken as it cools.
How to store leftovers - Store leftover soup in the fridge in an airtight container. It will keep for about 3 days. You can also freeze it - just avoid adding the uncooked noodles until you have defrosted the soup and are reheating it so they don't fall apart.

Nutrition per serving

Calories: 385kcal | Carbohydrates: 50.9g | Protein: 16.1g | Fat: 12.4g | Saturated Fat: 4.3g | Sodium: 874mg | Potassium: 1118mg | Fiber: 6g | Sugar: 5.7g | Calcium: 68mg | Iron: 4mg

If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!

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Reader Interactions

Comments

  1. Tayler Ross

    December 07, 2022 at 8:12 pm

    5 stars
    We had this soup for dinner last night and it was wonderful! So comforting and delicious!

    Reply
    • Elizabeth

      December 07, 2022 at 11:11 pm

      That makes me SO happy to hear Taylor. So glad you loved it 🙂

      Reply
  2. Helen at the Lazy Gastronome

    December 07, 2022 at 9:35 pm

    5 stars
    This soup rivals any of grandma's with real chicken. It's rich and flavorful and easy to make too!

    Reply
    • Elizabeth

      December 07, 2022 at 11:11 pm

      Helen you have no idea how much that means. I'm so glad you like it!

      Reply
  3. Rob

    December 08, 2022 at 1:02 am

    5 stars
    I just made this soup recipe for my niece who is vegan, but very much remembers actual chicken soup. She loved this soup! Great recipe!

    Reply
    • Elizabeth

      December 12, 2022 at 2:39 am

      I am SO happy to hear that Rob! Thank you so much. 🙂

      Reply
  4. Lucy

    December 08, 2022 at 9:09 pm

    5 stars
    This vegan chicken noodle soup was so warm and comforting and such a hit with everyone. I love how quick and easy it is to make so perfect for busy weeknights.

    Reply
    • Elizabeth

      December 12, 2022 at 2:39 am

      Thanks Lucy! I feel the same way - you can't beat a simple weeknight meal!

      Reply
  5. Cpg

    June 27, 2023 at 11:12 pm

    5 stars
    My family loved this recipe. Will definitely make again

    Reply
    • Elizabeth

      June 28, 2023 at 11:14 pm

      Oh I'm so glad!

      Reply
  6. Helen Fern

    June 28, 2023 at 6:56 pm

    5 stars
    I'm trying to eat more vegan - and this soup makes it easy!! It's rich, flavorful and total fills the comfort quotiant!!

    Reply
    • Elizabeth

      June 28, 2023 at 11:15 pm

      Makes me so happy to hear Helen. 🙂

      Reply
  7. Jessica

    June 29, 2023 at 7:58 pm

    5 stars
    This is the best version of "chicken" noodle soup I've ever tried! So warm, comforting and delicious!

    Reply
    • Elizabeth

      June 30, 2023 at 10:38 pm

      I'm so glad you loved it Jessica, that makes me so happy!

      Reply
  8. Swathi

    June 30, 2023 at 7:38 pm

    5 stars
    Vegan Chicken noodle soup looks delicious. Perfect for any rainy day.

    Reply
    • Elizabeth

      June 30, 2023 at 10:38 pm

      I agree! It's the best rainy day food (and we have a lot of those in Vancouver...)

      Reply

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