Vegan Chicken Noodle Soup

Vegan chicken noodle soup is seriously comforting, warming, and nourishing. So simple and quick to prepare yet packed full of flavour.

This soup is a family favourite and perfect for mid-week meals, whenever your feeling under-the-weather, or even feeding kids who are picky eaters.

Origins of Chicken Noodle Soup

Humans have been preparing bowls of chicken soup or broth for thousands of years.

Ancient Greek philosophers believed in the medicinal benefits of chicken soup. But chicken soup likely goes even further back as chickens were domesticated during the Neolithic era (around 12,000 years ago).

Many cultures have there own different versions of chicken soup.

In China, chicken soup is seasoned with ingredients such as soya sauce, ginger, and spring onions. Denmark has a chicken soup that often features little dumplings, in Korea rice and herbs are common additions, whereas in Peru they often add potatoes and boiled eggs.

In Scotland, one of the national dishes is a chicken soup, termed cock-a-leekie, which features leeks. I have a vegan adaption of this particular soup on my blog.

The combination of mixing noodles with chicken soup originates more recently when Campbells developed the can of chicken noodle soup in 1934.

Vegan chicken noodle soup

The evolution of chicken soup is even better in todays society as now we get to enjoy plant-based chicken noodle soup.

Vegan chicken noodle soup has less saturated fat, less or no cholesterol, less sodium, lower fat, and less calories compared with traditional chicken noodle soup.

However, vegan chicken noodle soup is packed with plant-based goodness and nutrition. It also comes with the feel-good factor and a bowl of all-plant ingredient soup is much kinder to chickens!

I use Quorn vegan pieces to prepare this soup as they provide a complimentary flavour and texture. Alternatively tofu pieces, soy curls, a different brand of vegan chicken-style pieces either fresh or frozen can be used. Or even sub the pieces for chopped mushrooms, or a creamy white bean such as white kidney beans, cannellini or butter beans.

I also use a vegan chicken flavour stock, and I have provided the link to the stock within the recipe card. However, any vegan stock you have to hand is fine.

Recipe Notes and FAQs

How do I store and reheat leftover noodle soup?

Leftovers can be stored in the fridge for up to 3 days. Or frozen for up to 4 months. Defrost before reheating.

Reheat leftovers by pouring back into a pan, adding extra vegan stock, and bringing to the boil. Lower the heat and simmer for 2-3 minutes until piping hot. Extra stock is usually required as the noodles generally absorb most of the liquid as it sits.

This recipe serves 4 but more portions can be achieved by simply adding more vegan stock. In this way I can usually get 2 servings out of 1 leftover portion which is useful for next-days lunch.

Is this a gluten-free recipe?

This recipe can be easily prepared gluten-free. Simply use a gluten-free noodle and ensure that your vegan stock is also gluten-free. And use gluten-free vegan pieces, or sub for white beans or mushrooms.

What can I serve with vegan chicken noodle soup?

Anything you would normally serve soup with.

A few ideas:

• vegan Irish soda bread
• vegan quick dinner rolls
• fresh bread
• garlic bread
• crackers
• traditional Scottish oatcakes
• vegan sandwich such as coronation kidney beans and chickpeas tortilla wrap or tofu mayonnaise and cress sandwich

What can I use as a garnish?

• sliced spring/green onions
• chopped parsley, dill or chives
• sliced fresh chilli's
• vegan grated cheese
• sprinkle of nutritional yeast flakes
• red pepper/chilli flakes
• fine diced fresh tomatoes

Can I substitute any of the ingredients?

Yes. However, the soup will taste different but still be pretty delicious.

• I used tagliatelle/ribbon noodles but any noodle can be used, including gluten-free noodles. As well as a whole-wheat variety.

• Not a fan of noodles? Sub these out and use about 100-150g rice or pearl barley but adjust the cooking time according to your rice packet instructions.

• Instead of Quorn vegan pieces, use sliced mushrooms, a white creamy bean, soy curls, seitan, tofu, tempeh, or any vegan chicken style fresh or frozen pieces.

• Not keen on sweetcorn? Simply use double the amount of peas. Or vice versa if you don't like peas!

• Or replace the peas and corn for a frozen vegetable mix.

• I have used a vegan chicken stock as it provides the traditional flavour of chicken noodle soup. But if you can't access this kind of stock simply use any vegan stock you have to hand. A mushroom or onion stock would be tasty.

• The quantities of this recipe can be easily adapted to meet your family's needs. Simply add more vegetables and noodles for more servings. Include more vegan stock as the noodles soak up the liquid. For less portions simply half the ingredients.

How To Prepare Vegan Chicken Noodle Soup:

More Delicious Vegan Soups

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Roast Pumpkin, Sweet Potato And Red Pepper Soup

Mexican Meatball Soup

Slow Cooker Spicy Peanut, Black Bean And Potato Soup

Vegan Chicken Noodle Soup

Print Recipe

A bowl of vegan chicken noodle soup is pure comfort and soul food. So nourishing and warming on a cold chilly day.

Perfect for when you need a light lunch or dinner, feel under-the-weather, or just need something tasty and quick.

Course Dinner, Lunch, Main Course, Soup

Cuisine British

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 4

Calories 316

Author Jacq

Equipment

• Soup-pan/stock-pot/large saucepan

Ingredients

• 155 grams onion 1 medium, diced. Or 2 teaspoon of dried.
• 4 cloves garlic minced or fine diced. Or 1 tablespoon of dried.
• 175 grams carrots 1 medium, diced
• 150 grams Quorn vegan pieces Either fresh or frozen. Alternatively use tofu, soy curls, white beans or mushrooms. Use more than the stated quantity if preferred.
• 130 grams peas fresh or frozen
• 130 grams sweetcorn fresh, frozen or canned
• 200 grams pasta noodles I used tagliatelle/ribbon pasta. Use gluten-free noodles if necessary. Use more if preferred.
• 2 whole bay leaf
• 2 litres vegan stock Plus 1 extra cup/250ml of stock.

Metric - US Customary

Instructions

• Add onion, garlic, carrot, bay leaf and the extra 250ml/1 cup of vegan stock to the pan.
• Bring to a simmer.

  Lower the heat and simmer for 10 minutes.
• Add the vegan pieces, peas and sweetcorn.

  Mix.

  Pour in 2 litres/ 2 US quarts of vegan stock.
• Bring back to a simmer.

  Add a pinch of salt and black pepper.

  Tip in the pasta.

  Simmer until noodles are cooked.

  Usually about 8-10 minutes but check your packet instructions.
• Remove the bay leaf.

Notes

 

• Nutritional facts are for guidance only and is not a strict analysis as ingredients vary. 
• Leftovers can be kept in the fridge for up to 3 days. 
• Or frozen for up to 4 months.
• Reheat by pouring back into the pan, add extra vegan stock as the soup will likely have become very thick. Bring to the boil, lower the heat, and simmer for 2-3 minutes until piping hot.
• Garnish the soup with chopped parsley, dill, chives, spring/green onions or fine sliced fresh chilli's.
• Any type of noodle is fine for this soup.
• For a gluten-free soup choose gluten-free noodles and vegan stock.

 

Nutrition

Calories: 316kcal | Carbohydrates: 60g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 136mg | Potassium: 471mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7648IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 2mg