Best EASY Vegan Chicken Noodle Soup

Overhead shot of a bowl of vegan chicken noodle soup, containing potatoes, carrots, noodles, soy curls and parsley.

4.99 from 65 votes

Best EASY Vegan Chicken Noodle Soup

This vegan chicken noodle soup recipe takes less than 30 minutes and has a gluten-free option! Made with soy curls, it's the ultimate warming comfort food.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: comfort food, gluten-free, healthy, vegan

Diet: Gluten Free, Vegan

Servings: people

Calories: 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.

Notes

Soy curls - If you prefer a soy-free option, switch these out for chickpeas.

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 Millet & Brown Rice Ramen Noodles but any thick noodles work.

Oil-free option - fry veggies in water instead of oil. 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 for up to 3 days. You can also freeze it - avoid adding uncooked noodles until you have defrosted the soup and are reheating it so they don't fall apart.

Nutrition