This Vegetarian Chicken Noodle Soup has all the cozy comfort of the classic — tender noodles, soft veggies, and a deeply savory broth — but made completely meatless. Soy curls soak up the flavorful broth and mimic shredded chicken perfectly, making this an easy plant-based twist on a timeless comfort food.
Love good vegetarian soup recipes? You need to try our vegan black bean soup as well as our creamy butternut squash soup and our delicious brothy beans!
Classic chicken noodle soup but VEGETARIAN!
Growing up, a good chicken noodle soup was one of my all time favorite things to have on sick days – its the perfect comfort food! More often than not, it came out of a can LOL. This vegetarian version is much more sophisticated while still being super simple to make!
Why You’ll Love This Recipe
Classic comfort food – made vegetarian. All the nostalgic flavors of chicken noodle soup without the meat!
Soy curls mimic shredded chicken. They soak up broth and seasonings for the perfect chewy texture. I have more meat replacement options below!
Easy one-pot dinner. Everything cooks together in a single pot which we always LOVE!
Ready in about 30 minutes. Perfect for busy weeknights.
In this post…
Simple ingredients neededHow to Make ItRecipe TipsFrequently Asked QuestionsVegetarian Chicken Noodle Soup (Easy + Vegan) Recipe
Simple ingredients needed
The ingredients for this vegan chicken noodle soup recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Fresh vegetables – including yellow onion, celery, and carrots.
Dried herbs – for this soup we’re using garlic powder, dried rosemary, a bay leaf, and dried thyme. You could also just use Italian seasoning as desired.
Vegetarian chicken alternative – In place of chicken breasts, I’m using soy curls that rehydrate into tender pieces to mimic the texture of shredded chicken, making them perfect for vegetarian chicken noodle soup. I usually find these at a local health food store but they’re also available on Amazon.
Substitutes: instead, you could use frozen vegan chicken pieces or any other meat-free alternative that you prefer! I have a Chickpea Noodle Soup recipe is you’re interested!
Better Than Bouillon vegetable broth – Boosts the savory flavor and helps season the soy curls. Vegetable bouillon cubes or veggie broth also work well. Vegetable stock is another great option!
Egg noodles (or pasta of choice) – Classic egg noodles give the soup that traditional chicken noodle soup feel. I’ve also made this with rotini to keep the whole thing vegan. For a gluten-free option, try gluten-free pastas such as lentil pasta.
Vegetable broth – Creates the flavorful base of the soup.
Nutritional yeast – this is totally optional but for a more flavorful soup, I love to mix in some nutritional yeast to my soup before serving for added protein and flavor!
How to Make It
Just a reminder that you can find the FULL written homemade chicken noodle soup recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
Place the dried soy curls in a large bowl and cover with warm water. Mix in the bouillon and let sit for about 10 minutes. Drain and set aside. As desired, you can also chop the curls into more bite-size pieces – they can be a bit large at times.
In a large pot over medium-high heat, saute the fresh veggies (include diced onions, carrots, and celery) in a little olive oil until tender.
Mix in the garlic powder, rosemary, a pinch of salt, and thyme. Cook for an additional minute. Add in the bay leaf, and 8 cups of broth. Simmer for 5 minutes.
Add in the noodles and let simmer until al dente. Mix in the soy curls and cook for 1-2 minutes or until re-heated through. Garnish with fresh parsley and lemon juice and serve with crusty bread! Store leftovers in an airtight container.
Recipe Tips
Don’t skip soaking the soy curls. This step allows them to fully rehydrate and absorb flavor before adding them to the soup. I tried rehydrating them directly in the soup which DOES work but I prefer this method for an overall better taste.
Cook noodles just until tender. Overcooking can make them too soft which no one wants.
Add lemon at the end. A small squeeze brightens the entire soup!
For thicker soup: let the noodles simmer an extra minute or two to release starch.
For a richer broth: add an extra teaspoon of vegetable bouillon – it’s liquid gold!
Frequently Asked Questions
Soy curls are made from whole soybeans and rehydrate into tender strips that mimic the texture of shredded chicken. Essentially, it’s dried tofu and is shelf stable so I love keeping them on hand!
Yes! Simply use egg-free noodles or swap them for any pasta you like.
Yes. Shredded tofu, chickpeas, or white beans can work well. I’ve also made this using frozen vegan “chicken” chunks – just add them straight into the soup and let them heat up.
Vegetarian Chicken Noodle Soup (Easy + Vegan)
Ingredients
Instructions
Notes
The noodles will continue to absorb broth as the soup sits. You can add a splash of extra vegetable broth when reheating to loosen it back up.
This soup can also be frozen for up to 2 months, though the noodles may soften slightly after thawing.
Nutrition
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