Vegan Chicken Noodle Soup [Stove, Instant Pot, Crockpot]

Make warm, cozy, comforting, satisfying vegan chicken noodle soup with just 8 ingredients using the stove, an Instant Pot, or a Crockpot in as little as 25 minutes!

Super Satisfying Vegan Chicken Noodle Soup Recipe

It may be the nostalgia in us, but chicken noodle soup is the ultimate comfort food and really hits the spot like no other when you’re craving a warm, cozy soup on chilly days and combatting the sniffles. And it turns out it only requires a couple of simple ingredient swaps to make it 100% vegan (and optionally gluten-free)!

This vegan chicken noodle soup recipe is quick and simple to make yet loaded with hearty, comforting, nourishing goodness and plenty of flavor. Plus, unlike canned soups, this vegan chicken noodle soup without chicken will fill you up and satisfy you with flavor while leaving you in 100% control of the sodium levels.

There are also several ways to adapt and add to the recipe to fit your dietary and flavor preferences. Plus, it’s a great meal prep and freezer-friendly option, too. Looking for more ideas for super cozy, comforting vegan soup recipes? Check out our lentil and carrot soup, vegetable barley soup, and split pea soup.

The Ingredients and Substitutes

• Oil: Use any neutral-flavored cooking oil like vegetable oil, canola oil, or avocado oil. For an oil-free version, use extra broth.
• Mirepoix: Onion (yellow or white), carrot, and celery make a classic flavor-packed soup base for the best vegan chicken noodle soup.
• Garlic: We use fresh garlic cloves, but garlic powder works in a pinch.
• No-chicken broth: To make the best vegan chicken noodle soup, use a vegan chicken broth (or Better than Bouillon no chicken base), not regular vegetable broth.
• Tofu: To replace the chicken, we’re making vegan chicken noodle soup with tofu. Use extra-firm tofu for the best texture. However, you could also use soy curls, pulled King oyster mushrooms, or store-bought mock vegan chicken.

To add protein to the vegetarian chicken soup without soy/meat alternatives, use chickpeas or white beans instead.

• Noodles: Use regular egg-free, whole grain, and/or gluten-free pasta/ noodles, either short-shapes (like rotini, fusilli, etc.), pasta shapes, or long, wide noodles/ thin angel hair style spaghetti broken into shorter pieces. Orzo or giant couscous would also work, as would rice noodles.

What Could I Add to Vegan Chicken Soup?

• Potatoes: Add even more hearty comfort to the vegetarian chicken noodle soup with ½-inch chopped potatoes, simmered until tender.
• Spinach: Throw in a few handfuls of spinach (or kale) to boost the nutrients even further.
• Sweetcorn: You either love it or hate it in vegetarian chicken noodle soup. It’s up to you.
• Thyme: This is a classic addition to chicken soup. Use 1 tsp fresh or ½ tsp dried thyme.
• Bay leaf: Add 1-2 bay leaves while the soup simmers to boost its savory depth.
• Red pepper flakes: For a little added spice.
• Nutritional yeast: Just a little for a nutty, slightly ‘cheesy’, umami-rich depth.
• Coconut milk: Turn this vegan chicken soup creamy with the addition of ¼-½ cup canned coconut milk added at the end.
• Fresh parsley: Finely minced and added towards the end for ‘freshness’.
• Lemon juice: Just a splash when serving can brighten the overall soup flavor.
• Vegan chicken and rice soup: Replace the noodles with 2 cups of cooked rice.

How to Make Vegan Chicken Noodle Soup

• 1) First, peel and dice the onion, slice the carrots and celery (about ¼-inch thick), thinly slice or mince the garlic, and cube the tofu.  

• 2) Then, in a large soup pan or Dutch oven, heat the oil (or ¼ cup broth) over medium heat. Once hot, add all the chopped ingredients and sauté for 5 minutes, stirring occasionally.

If they start to burn/brown too much, reduce the heat.

• 3) Add the broth and tofu, and cook for 5 minutes.

For enhanced flavor, reduce the heat and leave it to simmer for longer – maybe 20-30 minutes.  

• 4) Add the noodles and cook for 1-2 minutes less than the time suggested on the noodle packaging (until al dente).

If the noodles soak up too much broth, feel free to add more.

• 5) Add salt and pepper to taste, then serve and enjoy!      

Instant Pot Vegan Chicken Soup

1. Use the sauté function for step 2.
2. Then add the broth and tofu and cook on manual HIGH pressure for 4-5 minutes (depending on how tender you prefer the veggies).
3. Carefully release the pressure valve to the ‘venting’ position.
4. Season to taste, then stir in the pre-cooked pasta/ noodles when serving.

Slow Cooker Vegan Chicken Noodle Soup

Crockpot vegan noodle soup works best when you stir pre-cooked noodles in towards the end to avoid them becoming overly mushy.

1. First, complete step 2 in a skillet on the stovetop.
2. Then, throw everything (except the noodles) into the crock pot, mix well, and cook for 3-4 hours on LOW or 1-2 hours on HIGH.
3. Then, either cook the pasta separately to add at the end or add it in the last 5-10 minutes and cook on HIGH.

Recipe Pro Tips

• Cut vegetables evenly: So they cook evenly within the soup.
• Make enough for leftovers: This vegan chicken noodle soup will taste even better on day two once the flavors meld overnight.
• To avoid mushy noodles: Cook the pasta in a separate pan and only add it when serving the soup. The same goes for storing it.
• Season to taste: Unlike sodium-heavy grocery-store soups, you can season this vegan noodle soup 100% to your liking. 

Serving Suggestions

Enjoy a portion of this super comforting vegan chicken noodle soup alone or with:

• Bread, garlic bread, focaccia, a dinner roll, or flatbread for dipping
• A vegan sandwich or vegan grilled cheese
• A simple side salad with vinaigrette

Storage Instructions

Store: If you plan to store the soup, it’s best to cook and store the pasta separately, adding it only when serving. Otherwise, it will soak up broth while it sits and become soft and mushy. Store them in airtight containers in the fridge for 3-4 days.

Freeze: Once again, it’s best to do this without the noodles. Portion the soup into Ziplock’s/Stasher bags or a silicone muffin tray and freeze for up to 3 months. Then, allow it to thaw in the refrigerator overnight before reheating and adding the noodles.

Reheat: Either gently on the stovetop over medium-low heat or in 30-second intervals in the microwave, stirring between each one.

More Vegan Soup Recipes

• Hearty pureed vegetable soup
• Creamy vegan broccoli soup
• Mushroom noodle soup
• Vegan minestrone soup
• Pasta, bean and tomato soup
• Barley and bean soup
• Cozy corn chowder

Photos by Alfonso Revilla