Vegan Chicken Noodle Soup

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There is nothing more comforting than a warm bowl of vegan chicken noodle soup. I use chickpeas in place of chicken for protein and a soft texture rotini pasta simmered in broth and fresh herbs. It comes together in just 35 minutes and is a great one-pot dinner meal.

I am not sure why, but something about a simple vegan chicken noodle soup always makes dinner feel calmer, especially after a long day. Since switching toward more plant-based meals years ago, I have spent a lot of time testing ways to recreate familiar comfort foods. I was inspired by the legume content in a vegan minestrone soup, and decided to create this everything but chicken chicken soup. If you enjoy cozy plant-based soups as much as I do, I highly recommend trying this one.

Getting my boys to eat vegetables has always been challenging, especially when they are very much on display. When I first started making this soup, I had some reservations about how my kids were going to react, but honestly, they surprised me. They were too excited about the pasta in the soup to worry about the vegetables. Luckily, we have progressed since then, and they now have no problem eating more adventurous meals like my vegan miso soup.

As a health coach, I love easy, nourishing meals that use humble ingredients and taste delicious. And that is exactly what this vegan chicken noodle soup is. The chickpeas add protein and texture, while the vegetables soften directly into the broth, releasing all their nutrients. I keep the flavors lively and bright with fresh herbs and a splash of lemon juice, which also adds some vitamin C.

It might just be soup, but the cooking method actually matters quite a lot here. I saute the onion first, then add the vegetables and herbs before pouring in the liquids and chickpeas. Once that is simmering, I add my pasta directly into the pot and let everything cook together until tender, giving the noodles a chance to absorb all the flavors.

This recipe became one of my fallback dinners during a season when our evenings felt nonstop with work, activities, and sports practices. I could throw everything into one pot, and answer emails, or help out with homework, while everything simmered. One night, my youngest son crushed crackers into his bowl until it was thick, and almost like a chowder, swearing that it was the best way to eat the soup. My other kids tried it, but were not impressed. My youngest still does that to this day. Ha!

🥘 Ingredients

Just like any good soup, this vegan chicken noodle soup uses simple but fresh ingredients that build a comforting and savory flavor. This is what I use:

Vegetables: Onion, carrots, celery, and garlic create a savory base flavor for my broth.

Vegetable broth: I use this instead of water, as it gives the soup a fuller flavor from the start.

Chickpeas: These replace the chicken, while adding plant protein and a soft, hearty texture.

Rotini pasta: I use this pasta as the curves do a good job of catching bits of herbs and vegetables, which makes each bite more flavorful.

Herbs: I use fresh chopped parsley, dill, and whole bay leaves for a familiar chicken soup flavor.

Lemon juice: A small squeeze brightens the flavors in my soup and prevents it from tasting too heavy.

Olive oil: I use this to saute my vegetables, and it helps them soften and release their flavors.

Salt and black pepper: I use these basic seasonings to balance the broth without detracting from the vegetable and herb flavor.

🔪 How To Make

All I need is one large pot when I make this vegan chicken noodle soup. This is the easy process I follow:

Saute onion: I heat olive oil in a large soup pot over medium heat and cook the onion for 2-3 minutes until soft with a slightly sweet smell.

Add vegetables and herbs: Next, I stir in the carrots, celery, garlic, parsley, dill, bay leaves, salt, and pepper. After about 5 minutes, the vegetables begin to soften, and the herbs become fragrant.

Add broth, lemon juice, and chickpeas: I pour in the vegetable broth, chickpeas, and lemon juice and bring everything to a gentle simmer.

Pot with broth and veggies being stirred by a wooden spoon

Cook pasta: Once the soup is simmering steadily, I add the pasta directly into the pot and cook until tender.

Serve hot: I remove the bay leaves and serve the soup hot with an extra bit of ground black pepper and fresh chopped parsley.

Spoon getting a bite of chickpea veggie noodle soup from a bowl

My #1 Secret Tip for this vegan chicken noodle soup recipe is to cook the noodles directly in the soup if I plan on serving it immediately. The pasta absorbs the herb-infused broth as it cooks, which gives the entire soup more flavor and makes the noodles taste much richer than if they were boiled separately.

Other Tips To Keep In Mind:

Keep cuts uniform: I chop the carrots and celery into similar-sized pieces so they soften at the same rate, and fill each spoonful nicely.
Use fresh herbs: Fresh herbs make a noticeable difference in the broth. Dried herbs can work in a pinch, but the flavor is usually flatter. If I use dried herbs, I like to rub them between my palms to activate the oils before adding them to the soup.
Remove husks: I use canned chickpeas, and always make sure to soak and place them in a bowl of water first, and give them a gentle rub to remove the husks. The outer shells should float to the top of the water, which I scoop off, before draining and adding my chickpeas to the soup.
Reserve some lemon juice: To reawaken all the flavors, I add 1 teaspoon of lemon juice to the soup and stir it through, just before serving.
Remove bay leaves: Bay leaves do not cook down, and they should always be removed before serving.

📖 Variations

The great thing about this vegan chicken noodle soup is that it can be easily upgraded and adjusted. These are 3 of my favorite variations that get made regularly during winter:

Sick day soup: For a soup with extra healing properties, I saute 1 teaspoon fresh minced ginger with the vegetables, 1/4 teaspoon turmeric, and a pinch of cayenne pepper to clear sinuses if needed. I also add a few sprigs of fresh thyme and 1/2 teaspoon miso paste at the end for probiotics. This is the first thing I make when the sniffles start making their rounds.

Dumpling swap: When I want something more filling than standard pasta with a super comforting texture, I use 1 1/2 cups vegan gnocchi instead of rotini and add it into the soup during the last five minutes of cooking. I love making this version when I do not feel like adding extra side dishes.

Creamy chicken noodle soup: Sometimes I make a creamier version of this soup by adding 1-2 cups of vegan bechamel sauce into the broth. I temper the sauce with a few tablespoons of the soup liquid before stirring it into the soup during the final 5-10 minutes of cooking. My boys love this creamy version the most.

🍽 Serving Suggestions

Even though this vegan chicken noodle soup already contains pasta, I still love serving it with a thick slice of warm bread. I recommend something with a lighter texture, such as a few pieces of vegan flat bread. And if you would like to add a little crunch to the soup, you can throw in a few pieces of homemade gluten-free croutons, or some vegan mushroom bacon for a bit of a chewy texture.

In my house, we believe in the healing powers of chicken noodle soup. Whether it is a slight cold or just a grumpy mood, I love making this soup as a form of self-care. Last month, I needed a serious pick-me-up and decided that a bowl of this soup, vegan garlic bread, and a mixed berry smoothie without yogurt later in the day should do the trick. So good!

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will soften more and more the longer it sits.

Freezing: I freeze the soup without pasta if possible, for a better texture after thawing. It keeps well for up to 3 months.

Reheating: I reheat the soup gently on the stovetop over medium heat until warmed through. If the noodles absorb too much liquid overnight, I add an extra splash of vegetable broth before serving.

❓Recipe FAQs

How can I get this vegan chicken noodle soup to taste more like chicken?

Traditional chicken soup gets its signature flavor from the amino acids released when animal protein breaks down in hot liquid. For this plant-based soup, I sometimes build that umami foundation with 1 teaspoon of soy or miso sauce. You could also use poultry seasoning, which, despite its name, is usually completely vegan.

What size and shape of pasta works best in this recipe?

The shape of pasta in a soup is more important than most people realize since it affects not just the texture, but also how each spoonful balances broth, vegetables, and noodles. I like using small to medium shapes like rotini, shells, and elbow macaroni. Long noodles like spaghetti do not spoon up as well as other shapes, and smaller pasta like orzo makes the soup feel thin rather than hearty and satisfying.

What can I use instead of chickpeas for a more authentic meat texture?

When I have the time, and I want to create a soup that is similar to what my husband and I grew up eating, I add cooked tofu cubes, soy curls, or vegan chicken substitutes. In my experience, soy curls do the best job overall. I soak them in vegetable broth for 10-15 minutes, drain and squeeze out excess liquid with a towel, season with salt and pepper, then pan fry on medium-high heat for 5-7 minutes until the edges are golden and crisp. I add the curls into the soup during the last 5 minutes of cooking.

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📋 Recipe Card

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Course: Main Course, Soup

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings: 5

Calories: 158kcal

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Sauté onion over medium heat with oil or broth until soft, about 2-3 minutes.
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Add carrots, celery, garlic, parsley, dill, bay leaves, salt and pepper. Sauté until the carrots begin to soften, about 5 minutes.
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Add chickpeas, lemon and broth. Bring to a simmer and cook about 10-15 minutes.
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While the soup is cooking you can cook the pasta if you want to keep it separate.
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If you want to cook the pasta in the soup, then add it about 10 minutes in and cook until soft.

My #1 Secret Tip for this vegan chicken noodle soup recipe is to cook the noodles directly in the soup if I plan on serving it immediately. The pasta absorbs the herb-infused broth as it cooks, which gives the entire soup more flavor and makes the noodles taste much richer than if they were boiled separately.
Keep cuts uniform: I chop the carrots and celery into similar-sized pieces so they soften at the same rate, and fill each spoonful nicely.
Use fresh herbs: Fresh herbs make a noticeable difference in the broth. Dried herbs can work in a pinch, but the flavor is usually flatter. If I use dried herbs, I like to rub them between my palms to activate the oils before adding them to the soup.
Remove husks: I use canned chickpeas, and always make sure to soak and place them in a bowl of water first, and give them a gentle rub to remove the husks. The outer shells should float to the top of the water, which I scoop off, before draining and adding my chickpeas to the soup.
Reserve some lemon juice: To reawaken all the flavors, I add 1 teaspoon of lemon juice to the soup and stir it through, just before serving.
Remove bay leaves: Bay leaves do not cook down, and they should always be removed before serving.