This 10 ingredient, one pot vegan chicken noodle soup takes less than 30 minutes and is gluten free. Made with soy curls, you can even swap them for chickpeas for a soy-free version if preferred.
Is there anything better than noodle 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 dinner as the weather gets colder.
This vegan chicken noodle soup is also incredibly simple to make, requiring just one pot and less than 30 minutes. Simple 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 parsley and voila! Easy noodle soup. You'll be in comfort food heaven.
What is vegan chicken noodle soup good for?
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 vegan 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.
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Onion, celery & garlic - These are sauteéd and provide a great flavour base in the soup. Onion and garlic are also anti-inflammatory - great when you have a cold or feel unwell.
Carrots & potatoes - Hearty and delicious in this soup. Carrots add a sweet flavour and potatoes are the ultimate comfort food.
Dried thyme - A little goes a long way! Used to add extra flavour - you can also use fresh if preferred.
Soy curls - Chewy and satisfying, these provide the 'chicken' in this soup. 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 stock cubes, you'll need to add about one cube per 2-3 cups water.
Noodles - It wouldn't be 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. Perfect if you're feeling a bit rundown!
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.
How to make vegan noodle soup
1) Saute onion and celery in a large pan.
2) Add carrots, potatoes, garlic, thyme, soy curls and stock, and simmer soup until potatoes are tender.
3) Add ramen noodles and parsley, and simmer for a 3-4 minutes until noodles are cooked.
4) Season well and serve with fresh bread if desired.
Don't overcook the noodles - many ramen noodles (especially gluten free varieties) will fall apart quite quickly when overcooked. For this reason I recommend just cooking them in the soup for 3-4 minutes. 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 veggie noodle 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 really hearty!
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.
Typically, chicken noodle soup contains both chicken pieces and chicken broth. This vegan noodle soup is made with soy curls instead of chicken and vegetable 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.
Just use gluten free ramen noodles. These Millet & Brown Rice Ramen Noodles are my favourite.
More cosy soups & stews
Vegan Chicken Noodle Soup (gluten free)
- 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
- Heat olive oil in a large pan 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.
Nutrition per serving
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!