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Homemade Vegan Chicken Noodle Soup

The most delicious homemade vegan chicken noodle soup! This soup is easy to make but filling, comforting, and full of delicious flavors. It will taste just like grandma's version!
Course Soup
Cuisine American
Keyword vegan main course, vegan soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 282kcal
Author LarishaBernard


  • 4 oz soy curls
  • 2 tbsp olive oil
  • 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 1 cup onions, diced small (about 1 medium - sweet or yellow)
  • 2 cloves garlic, minced
  • 3 quarts vegetable stock (low sodium preferred), more as needed
  • 2 bay leaves
  • 1 tsp fresh thyme, (sub with 1/2 tsp dried thyme)
  • 1/2 tsp dried oregano
  • 1 tsp pepper, more or less to taste
  • 12 oz wide noodles (or other preferred noodles)
  • 3-4 tbsp fresh parsley, finely chopped
  • 1 tbsp lemon juice, optional
  • salt, to taste


  • Add soy curls to a bowl and pour enough water over them to cover.
  • To a large Dutch oven or stockpot, add the oil and heat over medium heat. Once shimmering, add carrots, celery, and onions. Saute for 7-8 minutes or until vegetables have started to soften, stirring occasionally.
  • Drain any remaining water from the soy curls and set aside.
    Add garlic to pot and cook for 2 more minutes.
  • Add broth, bay leaves, thyme, oregano and pepper. Stir together. To hear to medium-high and allow the mixture to come to a boil. Cook for 5 minutes. Vegetables at this point should pierce easily with a fork.
  • Turn heat down to medium. Add pasta and let cook until done (8-12 minutes depending on package instructions). Add more broth or water as needed to keep the level of liquid desired.
  • Add in soy curls (chop into smaller pieces before if desired), parsley, and lemon juice (if adding). Let cook an additional 5 minutes. Taste and add salt to taste. Depending on the broth used, you may want anywhere from 1/2 tsp to 1 tbsp of salt for the amount of soup made. Remove bay leaves and adjust any other spices as needed.
  • *At any point if you feel like there is not enough broth, you can add more as desired.


Serving: 3cups | Calories: 282kcal | Carbohydrates: 42g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1452mg | Potassium: 237mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3656IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg