Looking for a cozy, wholesome bowl of soup that’s totally plant-based and still hits all the nostalgic notes? This Easy Vegan Chicken Noodle Soup swaps the chicken for hearty, comforting potatoes—keeping all the flavor and feel-good vibes, without any of the sodium overload or processed ingredients. It’s everything you love about a classic chicken noodle soup, just made vegan and healthier!
Easy Vegan Chicken Noodle Soup
I’ve always had a soft spot for chicken noodle soup. It was that go-to comfort meal growing up—you know the one, straight from the can, super salty, and with questionable bits of meat that you probably picked around. 😂 But now? We’re doing it better—with fresh, wholesome ingredients and that same cozy, satisfying taste.
Instead of using chicken (or even vegan chicken), we’re going the plant-powered route with simple potatoes. Trust me, they’re just as filling, savory, and soul-warming. Plus, this recipe uses only 8 everyday ingredients—nothing fancy, just feel-good food made easy.
🥕 Ingredients You’ll Need
Full measurements and details are listed in the recipe card below, but here’s what you’ll need to whip up this cozy bowl of vegan chicken noodle soup magic:
- Carrots – For a touch of natural sweetness and color.
- Celery – A classic addition that brings balance and flavor.
- Yellow Onion – Adds a deep, savory base.
- Garlic – Because garlic makes everything better.
- Red or Yukon Gold Potatoes – These hearty spuds replace the chicken while keeping the soup filling and satisfying.
- Vegetable Broth – Use your favorite brand or homemade for a rich base.
- Vegan Bouillon Cubes – Boosts flavor in a snap (see below for an alternate spice version).
- Dried Thyme – A warm, earthy herb that pairs perfectly with all the veggies.
- Nutritional Yeast – Adds a slightly cheesy, umami depth without any dairy.
- Noodles – Go with regular or gluten-free! I love using gluten-free brown rice spiral noodles.
🥣 How to Make Easy Vegan Chicken Noodle Soup
Let’s get cozy—here’s how to make your own pot of plant-based comfort from scratch:
Step 1: Start by bringing the water or veggie broth to a boil. Drop in your vegan bouillon cubes (or the dry spice blend if you’re using that version), and whisk everything together so it’s nicely dissolved.
Step 2: Add in all the chopped veggies—except the pasta for now. Stir it all up, bring it back to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes. This helps soften the veggies without turning them to mush.
Step 3: Time for the noodles! Stir them in and raise the heat to medium-high. Let it come to a gentle boil again, and cook for about 10 minutes (or less for gluten-free noodles—keep an eye on them to avoid sogginess).
Step 4: Give it a taste. Depending on your broth or bouillon, you may want to add a pinch of salt. Finish it off with freshly ground black pepper and you’ve got a steaming bowl of soul-soothing goodness.
🍞 What to Serve With Vegan Chicken Noodle Soup?
This vegetarian chicken soup recipe is a full meal on its own, but if you want to level up your dinner, pair it with a crisp Vegan Caesar Salad or some crusty bread on the side. It’s a match made in comfort food heaven.
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💛 Love This Vegan Chicken Noodle Soup as Much as We Do?
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🥞 Don’t Miss This: The Best Vegan Pancakes You’ll Ever Make!
Looking for the perfect breakfast to pair with your cozy bowl of soup? Or maybe you’re just craving something sweet and satisfying in the morning? You have to try our Best Vegan Pancakes—they’re light, fluffy, and 100% plant-based.
This reader-favorite recipe is:
- Super easy to make with pantry-friendly ingredients
- Naturally dairy-free and egg-free
- Loved by vegans and non-vegans alike
- Perfect for busy mornings, weekend brunch, or breakfast-for-dinner
👉 Click here to grab the full vegan pancake recipe and discover why it’s one of our most popular recipes!
Trust us—once you try these pancakes, you’ll never go back to the boxed stuff. 😍
Easy vegan chicken noodle soup
Description
This Easy Vegan Chicken Noodle Soup is everything you love about traditional chicken noodle—just made 100% plant-based! Instead of chicken, we’re using wholesome red or Yukon gold potatoes to keep things hearty, healthy, and satisfying. It's loaded with tender veggies, gluten-free noodles, and savory seasoning for that nostalgic soup flavor—without the extra sodium or canned ingredients.
Perfect for chilly nights, meal prep, or when you’re feeling under the weather, this classic vegan chicken noodle soup is as nourishing as it is delicious. Whether you’re new to vegan cooking or a seasoned plant-based pro, this simple one-pot recipe is a cozy must-have in your comfort food rotation.
Ingredient
Instructions
Prep your ingredients: Start by chopping all your veggies and measuring out your spices so everything’s ready to go.
Make the broth: In a large pot, pour in 6 cups of water or veggie broth (see alternate version below) and bring it to a boil. Add the bouillon cubes (or spices from the alternate version), dried thyme, salt, and nutritional yeast. Whisk everything together until fully dissolved.
Add the vegetables: Stir in the carrots, celery, onion, garlic, and potatoes—everything except the pasta. Bring the mixture back to a boil, then reduce the heat to low. Cover and let it simmer for about 10 minutes, just until the veggies begin to soften but are not fully cooked.
Cook the noodles: Add your noodles to the pot and raise the heat to medium-high. Let the soup simmer uncovered for about 10 minutes or until the pasta is tender but still firm. If you're using gluten-free noodles, keep a close eye—they cook faster and can become mushy if overdone.
Season to taste: Taste the broth and adjust the salt as needed. Depending on your broth or bouillon cubes, the salt level may vary. Add a few cracks of black pepper for a flavor boost.
Adjust the broth (optional): If you like your vegan chicken noodle soup extra brothy, feel free to add more veggie broth. Just remember to adjust the seasoning accordingly.
Garnish and serve: Right before serving, sprinkle with freshly chopped parsley and squeeze in some fresh lemon juice for a burst of brightness.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 162.3kcal
- % Daily Value *
- Total Fat 1.9g3%
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Notes & Tips
📏 Ingredient Accuracy Tip:
For the best results every time, I highly recommend using a kitchen scale to measure your ingredients. It ensures perfect balance and flavor in your vegan chicken noodle soup—no guesswork!
👉 This is the kitchen scale I personally use and love. It’s precise, durable, and makes cooking so much easier. If you don’t already own one, I highly suggest checking it out!
🌿 Alternate Bouillon-Free Version:
No bouillon cubes? No problem! Here's an easy version without them that still delivers big flavor:
- Swap the 6 cups of water for low-sodium vegetable broth (brands like Pacific, Imagine, and Trader Joe’s work great).
- Add:
- 2 teaspoons vegan Worcestershire sauce (Whole Foods carries a good one)
- 1½ teaspoons salt total (adjust based on your broth)
- 2½ teaspoons onion powder
- 1½ teaspoons garlic powder
- 1 teaspoon Italian seasoning (store-bought or homemade)
Because bouillon cubes add a lot of depth, these extra spices help replicate that rich, savory flavor. Once your soup is cooked, give it a taste and adjust the seasonings if needed!
🥣 About the Broth:
Depending on the brand of broth you use, the color of your soup may vary from light to dark—but don’t worry, it’ll still taste amazing!
