Go Back
–+ servings
Vegan Chicken Noodle Soup

Comforting Vegan Chicken Noodle Soup for Cozy Nights

Enjoy a heartwarming bowl of Vegan Chicken Noodle Soup, a nostalgic and comforting dish perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups Diced Carrots Feel free to substitute with parsnips for a unique flavor.
  • 2 cups Diced Celery Bell peppers can be used for a different flavor twist.
  • 1 cup Diced Onion Shallots or leeks are great alternatives.
  • 2 tablespoons Olive Oil For oil-free version, use vegetable broth or water.
  • 1/4 cup All-Purpose Flour Whole wheat flour or gluten-free tapioca starch works for gluten-free versions.
  • 6 cups Water Replace with vegetable broth for extra flavor.
  • 2 tablespoons Vegan Chicken-Style Bouillon Powder Substitute with low-sodium vegetable broth if necessary.
For the Noodles & Protein
  • 8 ounces Dry Spaghetti Swap for gluten-free pasta to accommodate dietary needs.
  • 1 cup Dehydrated Soy Curls Can be replaced with tempeh or seitan.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced carrots, celery, and onion along with a pinch of salt. Sauté these veggies for about 5 minutes, stirring occasionally, until they soften and the onion becomes translucent.
  2. Once the vegetables are tender, stir in 1/4 cup of all-purpose flour, coating the veggies evenly. Gradually pour in 6 cups of water while stirring continuously for about 2 minutes to avoid lumps.
  3. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently.
  4. Stir in 2 tablespoons of vegan chicken-style bouillon powder. Then, add 8 ounces of dry spaghetti and cook uncovered for 9 minutes, stirring occasionally.
  5. Break 1 cup of dehydrated soy curls into smaller pieces and add them to the pot. Let the soup simmer uncovered for an additional 10 minutes, stirring occasionally.
  6. After simmering, turn off the heat and cover the pot with a lid. Let it sit for 5 minutes.
  7. Ladle the warm Vegan Chicken Noodle Soup into bowls, inviting warmth with every scoop.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 800mgPotassium: 700mgFiber: 7gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 45mgIron: 3mg

Notes

For the best flavor, use fresh, high-quality vegetables. Adjust seasoning as needed, especially when using store-bought bouillon.

Tried this recipe?

Let us know how it was!