There’s something undeniably comforting about a warm bowl of chicken noodle soup, especially on a chilly day or when you’re feeling under the weather. But what if you’re vegan or simply looking to reduce your meat consumption without sacrificing that nostalgic, soul-soothing flavor?
This vegan chicken noodle soup recipe is exactly what you need! It captures all the rich, savory goodness of the classic dish using plant-based ingredients that are easy to find and even easier to prepare.
Whether you’re new to vegan cooking or a seasoned pro, this soup is a fantastic way to enjoy a hearty, nutritious meal that feels indulgent but is packed with wholesome veggies, protein-rich chickpeas, and tender noodles.
Plus, it’s incredibly versatile — perfect for meal prep, cozy dinners, or sharing with friends and family. Let’s dive into why this recipe will quickly become a staple in your kitchen.
Why You’ll Love This Recipe
This vegan chicken noodle soup is a beautiful balance of flavor, texture, and nutrition. Instead of traditional chicken, it uses seasoned, shredded oyster mushrooms or store-bought vegan chicken substitutes that mimic the texture and taste, creating a familiar yet fresh experience.
The broth is rich and aromatic, thanks to a mix of fresh herbs, garlic, and vegetable stock, making it deeply satisfying.
It’s also incredibly customizable. You can swap in your favorite noodles, add extra veggies like kale or spinach, or make it gluten-free by using rice noodles.
The recipe is straightforward, making it accessible for busy weeknights, but it also yields enough to enjoy leftovers, which taste even better the next day.
Plus, if you’re a fan of hearty, wholesome meals, you might enjoy exploring more recipes like our High Protein Vegan Soup Recipes for Healthy Meals or the Copycat Vegan Recipes: Make Your Favorites at Home.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Oyster mushrooms | 10 oz (about 280g) | Shredded to mimic chicken texture |
| Carrots | 2 medium | Thinly sliced or diced |
| Celery stalks | 3 stalks | Chopped |
| Yellow onion | 1 medium | Chopped |
| Garlic cloves | 4 cloves | Minced |
| Vegetable broth | 8 cups (1.9 liters) | Low sodium recommended |
| Egg-free noodles | 6 oz (170g) | Use your favorite type |
| Olive oil | 2 tbsp | For sautéing |
| Fresh thyme | 2 tsp | Or 1 tsp dried thyme |
| Fresh parsley | 1/4 cup | Chopped, for garnish |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground preferred |
| Lemon juice | 1 tbsp | Adds brightness |
Equipment
- Large stockpot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander or strainer
- Serving bowls
Instructions
- Prepare the mushrooms: Gently wipe the oyster mushrooms with a damp cloth and shred them into thin, chicken-like strips by hand or with a fork. Set aside.
- Sauté the base vegetables: Heat the olive oil in your stockpot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften, stirring occasionally.
- Add garlic and thyme: Stir in the minced garlic and fresh thyme. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Cook the mushrooms: Add the shredded oyster mushrooms to the pot. Sauté for about 5 minutes until they soften and release their moisture, stirring frequently.
- Add vegetable broth: Pour in the vegetable broth, stirring to combine all ingredients. Increase heat and bring the soup to a gentle boil.
- Simmer the soup: Reduce the heat to low and let it simmer uncovered for 15-20 minutes. This allows the flavors to meld beautifully.
- Cook noodles separately: While the soup simmers, cook the egg-free noodles according to package instructions in a separate pot. Drain and set aside.
- Season the soup: Taste and add salt, freshly ground black pepper, and lemon juice. Adjust seasoning as needed to brighten and balance the flavors.
- Combine noodles and soup: Just before serving, stir the cooked noodles into the soup. This prevents the noodles from becoming too soft or mushy.
- Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy warm with crusty bread or a side salad.
Tips & Variations
Tip: For an even richer broth, roast your vegetables before sautéing them. Roasting brings out a deeper caramelized flavor that enhances the soup’s depth.
Variation: Swap oyster mushrooms for jackfruit or soy curls if you prefer different textures. Both absorb flavors well and create a satisfying “chicken-like” bite.
Pro tip: Add a handful of chopped kale or baby spinach in the last 5 minutes of cooking for extra greens and nutrients.
Interested in more wholesome vegan meals? Try our Vegan Slow Cooker Recipe for Easy, Delicious Meals to make mealtime even simpler.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 230 kcal | 12% |
| Protein | 8 g | 16% |
| Carbohydrates | 35 g | 12% |
| Dietary Fiber | 5 g | 20% |
| Fat | 4 g | 6% |
| Sodium | 600 mg | 26% |
| Vitamin A | 150% DV | |
| Vitamin C | 20% DV |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This soup pairs wonderfully with a variety of side dishes to create a complete meal. Try serving it alongside a slice of crusty vegan bread or garlic bread for dipping and soaking up the flavorful broth.
For a lighter meal, a crisp green salad with lemon vinaigrette complements the warm soup perfectly. You might also enjoy it with a simple avocado toast or a side of roasted chickpeas for extra protein.
If you want to keep the cozy vibes going, consider a comforting dessert like Vegan Chocolate Milk Recipe Easy and Delicious Guide to round out your meal beautifully.
Conclusion
This vegan chicken noodle soup is a delicious, plant-based twist on a beloved classic. Its hearty vegetables, savory mushroom “chicken,” and perfectly cooked noodles come together to create a nourishing bowl that’s both comforting and satisfying.
Whether you’re vegan, vegetarian, or simply looking to enjoy a healthier, cruelty-free meal, this recipe fits the bill.
It’s simple enough for weeknight dinners and versatile enough for meal prep, making it a fantastic addition to any home cook’s repertoire. Plus, with easy substitutions and flavorful herbs, you can customize it to your liking every time.
Don’t forget to explore more creative vegan dishes like our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for a taste of something new and exciting!
Enjoy your bowl of warmth and goodness — happy cooking!
📖 Recipe Card: Vegan Chicken Noodle Soup
Description: A comforting and hearty vegan chicken noodle soup made with plant-based chicken, fresh vegetables, and herbs. Perfect for chilly days or when you need a nourishing meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 8 cups vegetable broth
- 2 cups cooked vegan chicken strips, shredded
- 2 cups egg-free noodles
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until translucent.
- Stir in carrots and celery; cook for 5 minutes.
- Pour in vegetable broth and add thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add vegan chicken strips and noodles; cook until noodles are tender, about 8-10 minutes.
- Remove bay leaf, season with salt and pepper, and serve hot.
Nutrition: Calories: 180 kcal | Protein: 12 g | Fat: 4 g | Carbs: 25 g
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