Classic Vegan Chicken Noodle Soup is made vegan by simply replacing the chicken with healthy, hearty potatoes. Much healthier and still filling and comforting. This soup still has that classic comfort flavor and feel without the excess sodium. A bowl of this will fill you up and satisfy you perfectly.
CLASSIC VEGAN CHICKEN NOODLE SOUP
Today, I’m sharing a classic with you. I grew up eating chicken noodle soup…honestly, who didn’t? That warm bowl of comforting soup that was overly loaded with salt, was somehow so satisfying. Of course, looking at the can of ingredients now is pretty gross. I do remember how the chicken in the can was always really rubbery and I would end up spitting most of it out.
When I became an adult my mom started making a chicken noodle soup recipe that she picked up from a newspaper. It was creamy and slightly spicy and incredibly delicious. Come to find out, it was made using a cream of mushroom can of soup! What?! I thought it was homemade 100%. Lol. Regardless, it was really yummy and I always requested it.
Instead of using actual chicken or even vegan chicken, I used healthy whole food potatoes! They are just as comforting, filling and satisfying. I love comforting soups and stews so much and it’s something that I thrive at when being creative in the kitchen.
You can make this for 8 easy ingredients, so simple and nothing fancy and completely plant-based.
INGREDIENTS NEEDED
Full recipe and details on recipe card below.
- Carrots
- Celery
- Yellow onion
- Garlic
- Red potatoes or yukon gold potatoes
- Veggie broth
- Vegan bouillon cubes (see recipe below for alternate version)
- Dried thyme
- Nutritional yeast
- Noodles: Use regular or gluten-free. I used gluten-free brown rice spiral noodles.
HOW TO MAKE VEGAN CHICKEN NOODLE SOUP
Step 1: Add the water (or broth if using the alternate version) and bring to a boil. Add the bouillon cubes (or spices version) and whisk to ensure thoroughly mixed.
Step 2: Add all of the veggies except the pasta. Bring back to a boil and stir well. Cover, reduce heat to low and simmer 10 minutes until veggies are becoming tender, but not fully.
Step 3: Add the pasta and raise the heat to medium-high and bring back to a boil. Cook about 10 minutes or until the pasta is tender to your liking. If using gluten-free, it will cook faster, so watch closely so that it doesn’t become mushy.
Step 4: Taste and add any more salt, if needed, as this can greatly vary depending on the broth or quality of bouillon cubes used. I like a good grind of freshly ground black pepper to serve on top.
WHAT TO SERVE WITH THIS SOUP?
A perfect thing to serve with a delicious healthy vegan chicken noodle soup is my Vegan Caesar salad and have a really satisfying, healthy dinner.
MORE VEGAN SOUP RECIPES
- Vegan Red Lentil Curry Soup
- Low-fat Smoky Broccoli Potato Soup
- Vegan Cauliflower Curry Soup
- Creamy Vegan Lentil Soup
- Hearty Veggie Potato Stew
- Lazy Day Vegan Tomato Bisque
- Smoky Sweet Potato Black-eyed Pea Soup
Classic Vegan Chicken Noodle Soup
Ingredients
- 4 large long carrots, sliced (you will need 1 1/2 cups sliced, 170 g)
- 4 large long celery stalks (you will need 1 1/2 cups sliced, 200g)
- 1 packed cup (160g) finely diced yellow onion
- 3 X-large garlic cloves, minced (about a tablespoon-15g)
- 3 small red potatoes, cut into 1/2 inch cubes (you will need 2 1/2 cups, 370g)
- 6-7 cups water (or broth, see update under NOTES)
- 2 vegan bouillon cubes (see update under NOTES for alternate version!)
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt (depending on your bouillon cube, this may need adjustment)
- 2 tablespoons nutritional yeast
- 2 cups (170g, 6 oz) gluten-free brown rice spiral noodles
- optional garnish: fresh parsley and fresh lemon juice
- I use this scale.
Instructions
- Prepare all of your veggies, spices and set aside.
- Add only 6 cups of the water (or broth if using the updated version below) to a large pot and bring to a boil, add the bouillon cubes (or all the additional spices listed under the updated version below in place using the bouillon cubes), thyme, salt, nutritional yeast and whisk to dissolve.
- Immediately add all of the veggies (carrots, celery, onion, garlic and potatoes). You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer around 10 minutes until the carrots and potatoes are becoming tender, but not fully.
- Add the pasta and bring back to a simmer over medium-high heat. Once simmering, leave the lid off and cook for about 10 minutes, or until the pasta is tender, but still firm. If using gluten-free pasta, it will cook much faster, so keep an eye.
- Taste and add any more salt, if needed, as this can greatly vary depending on the broth or quality of bouillon cubes used. I like a good grind of freshly ground black pepper to serve on top. If you want it more brothy, add more broth and adjust seasonings as needed to account for extra broth.
- Garnish with freshly chopped parsley and a fresh squeeze of lemon juice right before serving.
Notes
Nutrition
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This soup was delicious. Packed full with flavor and lots of wonderful chunky vegetables. It turned out perfectly as is without any need to “tweak”…which is hard to find with vegan recipes out there!! I made it today which turned out to be a chilly day in Dallas so this comfort food was delightful!!!
Thank you so much Renee for the wonderful feedback, I’m so happy to hear it was just perfect for you! That makes me super happy! 🙂
Delicious! And, my three year old twins ate it with zero complaints. Putting this into my repertoire! Thank you!
I wanted to comment on this post earlier, but I wanted to wait until I made this delicious soup! Seriously, it was perfect. We didn’t make any adjustments and felt it was so full of flavor. Josh insisted I tell you that this was a fantastic recipe. Willow happily dipped some gluten free crackers in hers…we’re working on getting her to eat more veggies…sadly, she doesn’t do well with chunks of visible veggies – hopefully one day that will change 😉
Oh! And I cannot believe your blog is only one year old! Wow! You’re amazing <3
Thanks so much Mandy for the feedback and your compliments! They brightened my day! So glad it was approved by the hubby too!! Xo
Happy 1 year blogiversary, Brandi! I can’t believe how fast time has flown. I remember when you moved to this new space like it was yesterday. You’ve accomplished so much in this short time and I’m so proud of you! Thank you so much for this delicious, healthy version of “chicken” noodle soup. I grew up eating the Campbell’s soup from the can and it just can’t beat homemade. I have a feeling I’ll be making this an awful lot over the next few rainy, chilly months!
Thank you so much sweet Nancy! Your comments always mean so much to me! ❤️
Congratulations, Brandi and The Vegan 8 on your 1st year blogiversary. I adore your desserts very much! Thank you for all your hard work on these recipes! Here’s to many more wonderful years to come! Keep up the fantastic work, you’re an inspiration to many including myself.
During my sick days, I went straight for chicken noodle soups, I didn’t go for Asian noodle soups at all! Have you tried BeyondMeat Chi’kn Strips? They are pretty good in these type of soups as long as they are broken down into smaller pieces. Your classic vegan noodle soup with red potatoes looks creamy and incredibly yum! Anything with potatoes is beyond satisfying! ❤ your turquoise bowl, the texture is so cute! May I ask which brand did you use for bouillon cubes? I use Edward & Sons all the time, they have a vegan chicken broth flavor, which is pretty good in these type of soups.
You are so sweet, thank you for your kind words Rika!! Means so much to me!
I use Garden Veggies brand from Whole Foods (green box). It is yummy. I am looking into creating a homemade powder “broth” mix though in the future so it’s healthier than the bouillon cubes…but they sure are tasty!!
Oh, this soup looks heavenly and so comforting! I also imagine all of my kiddos would love it! Score. Happy anniversary to you as well! I’m amazed at all you do, all the recipes you come up with and all the beautiful photos you take. Your blog is incredible!
Thank you so much Melanie!! Xo
One year already?! Can’t believe it! Congrats!
Perfect timing on the soup, girl. It’s been cold and rainy here in Ohio (visiting family). All I want to eat is SOUP!
Thanks so much Annie! Me too….soup, soup, soup!!
I feel so compelled to comment here. I’m very new to this vegan diet. With my non-existing cooking skills and my two very picky (about different things) kids, I’m always struggling to figure out what to make for dinner. I made this tonight. It was a hit! I don’t remember the last time I’ve made something for dinner that my ENTIRE family enjoyed. Even my meat-eating husband said he barely noticed that the chicken was missing! He requested that I throw it into my weekly rotation. Crazy! Thank you so much for posting this recipe. I know we’re going to enjoy it for a long time.
Oh! Happy anniversary! You’re doing such a great job! I can’t wait for more yummy recipes! Health and happiness to you and yours! 🙂
Tiffany, can I tell you just how much your feedback made me smile?!! If that isn’t one of the best feedbacks ever! I love it when the WHOLE family loves a vegan meal, including your meat-eating husband! That makes me super happy. Thanks so much for taking a moment to leave me feedback….I really do love hearing from my readers! Thanks so much for your kind words and I hope my blog helps you on your journey.
Oh, and may I suggest making my “Garlic Alfredo” (link below). It has won over every single person, including all the dairy lovers and has stellar reviews. I would make it and not even tell anybody it is with OUT butter or oil and let them eat and then tell them 🙂 Haha! I’d love to hear their reaction 🙂
https://thevegan8.com/vegan-garlic-alfredo-sauce/
Made this soup for dinner. I tweaked it just a little bit (i sautéed the onions, carrots, and celery 1st, then added the potatoes). But it was great especially after i added some fresh lime juice right before eating…loved it…thanks for the recipe…it is great for a light dinner!
Wonderful Elilta! So glad you loved it! Thanks for the feedback! I love to add a splash of lemon juice to mine too, but my hubby is not a fan of it, so I didn’t include it in the recipe. He is weird because he LOVES lemon in desserts, but not in savory!
I added some hot sauce for my husband because he wanted his spicy….i was feeling citrusy….lol…loved it!
Made this for dinner tonight. Got two thumbs up!
Yay!!! Thanks Amy for the feedback!
Happy 1 year blogiversary Brandi! Lovely to “meet” you this year and of course try lots of your recipes. So many more for me to make and I imagine more to come too! X
Thanks Emma and likewise! xo
Brandi– congratulations! Thank you so much for this recipe and your blog. I too was amazed that you were only one year old! Keep up the good work!
Brandi! This soup looks so delicious and comforting. Chicken noodle soup is one of the few meat dishes I’ve missed throughout my vegetarian and now vegan years, so I can’t wait to try this vegan version. Also, congrats on your 1-year anniversary! With all the amazing recipes you’ve put out in your first year, I’m excited to see what the future holds for you and The Vegan 8!
Thank you so much Ashley! I appreciate that!
Congratulations on the one year anniversary of your blog!! 🙂
And this soup – I loved Chicken Noodle Soup growing up and right into my undergrad. I think we lived off canned Chicken Noodle Soup for a couple months in 1st year (gasp!). I love making comforting, healthier, vegan and nutritious versions nowadays (no more canned chicken noodle soup for me) and am looking forward to trying yours – it looks wonderful! Pinned!
I made this soup for dinner tonight and I loved it!! (So did my boyfriend!) I really liked how easy it was to throw together. I’m definitely going to be enjoying all the leftovers this week 🙂
Awwww wonderful Tracey!! Thanks so much for the feedback, so glad you and your boyfriend both enjoyed it! 🙂
I try to cook and eat vegan as much as possible so thanks for sharing this delicious noodle soup recipe, I definitely will be recreating it!
Yay, thanks Thalia! Hope you enjoy it if you do!
Can’t believe it’s been a year since you started this blog! Congratulations. Boy time goes by fast – but lots of great recipes shared so thank you!
This one looks so good I may have to add it to my menu list as a vegan substitute for chicken noodle soup. It’s perfect!
Thank you so much Cindy!
WHOA already a year!?! That’s crazy, time DOES fly!! This soup looks lovely for a chilly fall evening!
Thanks Brittany! I know, right?!
congratulations — I have benefited from your many recipies.
Congratulations Brandi on the one year anniversary. A great way to celebrate with this lovely bowl of soup. Nothing better on a cold day than a big bowl of comfort.
Thanks Suzanne!
Happy Birthday to such a grand website! Not to be critical, but….WHERE’S THE CAKE?!
Haha Eva! Don’t worry, I have that amazing Vanilla cake coming up really soon, promise!
Sounds like another winner Brandi! And Happy Anniversary to thevegan8! I loooove your website and tell everyone to follow you! Here’s to another successful year!
Aww thank you soooo much Diana!! You’re the best. I really appreciate your support!
Congrats on your 1 year anniversary! Thanks for all your recipes and help. Wishing you continued success!
Thank you so much Anita for your kind words 🙂
It really is a great source for recipes! Thanks for the great content!
Happy 8th and thank you for the recipes
Thank you Jill!
Happy Anniversary! I honestly cannot believe this blog is only 1 – it is SO beautiful and professional. One of the things I used to love making before I started a plant based diet was chicken soup. I can’t wait to try this recipe, preferably on a chilly and grey day. Thanks for sharing and best wishes for many more wonderful years blogging!
Jen, your comment made my day! You are a sweetheart, thank you!! xo
You know I love this one. Who needs chicken when there’s delicious red potatoes to bite into ? Yum!
I’ll bet if you served this at a pot luck, no one would ever miss the poultry.
Comfort food at its best. And you guys need a little bit of that down there in Texas I’m sure.
♡
Haha, yes, we sure do! I’m totally chill now..I’m filling up on soup and cookies, lol!
I see you don’t recommend subbing with broth, but I really dislike the flavor of bouillon. What would you recommend? I think chicken soup it’s the thing I miss most. Lmk what you think about another way to go about getting the flavor.
Hi Christina! I actually just now updated the recipe since I’ve gotten a few bouillon-free requests. See the “Update” on the recipe to see how to make it without the bouillon cubes. It gives really close to the same rich flavor. Please let me know if you make it!
Hi there!This looks amazing. I can’t find the update section. Can you let me know what was used to replace the bullion? Thanks. Will make this today…
For the ones that miss chicken or beef flavor, I have been using Better than Bouillon.
They have NO CHICKEN & NO BEEF BASE. It is certified VEGAN this gives the boost in flavor you are looking for.
This is like no other bouillon you have tried, it does have sodium in it. I buy it from Woodman’s in Wisconsin for $3.79 8 oz. If you look on Amazon the prices are out of sight. I have seen it in some Walmart’s they have the regular for sale. I will start to call Walmart Corp to stock the Vegan version, this way almost every body can buy it. Better than bouillon number is 1-800-334-4468 you can check who might have it in your area.