Vegan Chicken Noodle Soup is a homestyle plant-based version of the classic comfort food, made with vegan chicken strips, spiral pasta, and a savory chicken-style broth. Ready in 40 minutes.
Perfect for rainy days, sick days, or anytime you’re in the mood for a cozy, comforting soup!
The Original Sick Day Soup
This recipe from my Plant-Based Vegan Meat cookbook takes me back to sick days in the ’80s. They were all about lounging on the couch, completely captivated by the latest music videos on MTV and the game show theatre of The Price is Right. And when lunchtime rolled around, chicken soup was the special of the day.
When you’re under the weather or just want a big hot bowl of comfort on a chilly day, wrap yourself in a blanket and cozy up with a good old-fashioned bowl of vegan chicken noodle soup. And don’t forget the sleeve of saltine crackers on the side.
Ingredients for Vegan Chicken Noodle Soup
Here’s what you’ll need. Exact amounts are in the recipe card below.
- Spiral Pasta – Medium-sized spiral pasta works well here. Egg noodles are the traditional choice for chicken noodle soup and can be substituted. Cook to just al dente since the noodles will continue to absorb liquid once added to the hot broth.
- Vegan Butter – Used in two stages: a smaller amount for browning the chicken strips and a larger amount for sautéing the vegetables.
- Vegan Chicken Strips – Browning them first adds a layer of flavor and texture that makes this soup taste closer to the original.
- Baby Carrots – I use baby carrots for convenience. Full-size carrots work equally well, cut to a similar thickness.
- Celery – Essential to classic chicken noodle soup flavor.
- Yellow Onion – The aromatic base. White onion works as a substitute if needed.
- Vegan Chicken-Style Broth – I use Better Than Bouillon’s No-Chicken base. If you opt for vegetable broth, make sure it is well seasoned for the best result.
- Poultry Seasoning – A plant-based blend of sage, thyme, marjoram, and rosemary that gives this soup its classic chicken noodle flavor. Find it in the spice aisle.
- Dried Basil and Dried Oregano – A little extra seasoning to round out the herb profile.
How to Make Vegan Chicken Noodle Soup
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6 | Cuisine: American
STEP ONE: Cook the noodles. Cook the noodles according to the package directions for al dente consistency. Drain and rinse with cold water to stop the cooking process. Set aside.
STEP TWO: Brown the chicken. Into a large soup pot over medium-high heat, add 1 tablespoon of butter. When the butter is melted, add the chicken strips. Cook for 5 minutes, browning on both sides. Transfer the cooked chicken to a cutting board and roughly chop.
STEP THREE: Sauté the vegetables. Using the same pot, add the remaining 2 tablespoons of butter. When the butter is melted, add the carrots, celery, and onion. Cook for 3 minutes, stirring frequently, until slightly crisp-tender.
STEP FOUR: Build the soup. Stir in the chopped chicken, broth, poultry seasoning, basil, and oregano. Bring to a boil then reduce the heat to low. Cover the pot and simmer for 20 minutes.
STEP FIVE: Add the noodles and serve. Stir in the cooked noodles and serve hot.
Storage and Reheating
Refrigerator: Store the soup and noodles separately in airtight containers for up to 4 days. Reheat the soup on the stovetop over medium heat, then add noodles directly to serving bowls and ladle the hot soup over them.
Freezer: Freeze the soup base without the noodles for up to 3 months. Let cool completely before transferring to a freezer-safe container. Cook fresh noodles when ready to serve.
More Soup Recipes
- Vegan Ginger Noodle Soup
- Cheesy Cauliflower Soup
- Chickpea and Pasta Soup with Spinach
- Vegan Meatball Tortellini Soup
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Vegan Chicken Noodle Soup Recipe
Ingredients
- 8 ounces medium-size spiral pasta
- 3 tablespoons vegan butter divided
- 10 ounces vegan chicken strips
- 1 cup baby carrots sliced
- 1 cup celery diced
- 1 cup yellow onion diced
- 8 cups vegan chicken-style broth
- 2 teaspoons poultry seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
Instructions
- Cook the noodles according to the package directions for al dente consistency. Drain and rinse with cold water to stop the cooking process. Set aside.
- Into a large soup pot over medium-high heat, add 1 tablespoon of butter. When the butter is melted, add the chicken strips. Cook for 5 minutes, browning on both sides. Transfer the cooked chicken to a cutting board and roughly chop.
- Using the same pot, add the remaining 2 tablespoons of butter. When the butter is melted, add the carrots, celery, and onion. Cook for 3 minutes, stirring frequently, until slightly crisp-tender.
- Stir in the chopped chicken, broth, poultry seasoning, basil, and oregano. Bring to a boil then reduce the heat to low. Cover the pot and simmer for 20 minutes.
- Stir in the cooked noodles and serve hot.
Notes
Nutrition
This post was updated June 5, 2026.
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