Description

This vegan no chicken noodle soup offers a warm and comforting twist on the classic chicken noodle recipe. Packed with tender, egg-free noodles, hearty vegetables, and a savory vegetable broth enriched with herbs and optional turmeric for color, it’s perfect for chilly days or when you need a nourishing, plant-based meal.

Ingredients

Vegetables & Aromatics

1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced

Herbs & Spices

1 tsp dried thyme
1 tsp dried rosemary
½ tsp turmeric (optional — for color)
1 bay leaf
Salt & black pepper, to taste

Liquids & Broth

8 cups low-sodium vegetable broth

Noodles & Protein

2 cups uncooked wide egg-free noodles (or rotini, bows, etc.)
1 cup cooked chickpeas or diced vegan chicken substitute

Optional Garnishes

Fresh parsley or dill, chopped
Lemon wedges

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Instructions

Heat oil and sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5–6 minutes until the vegetables have softened and the onion is translucent.
Add aromatics and herbs: Stir in the minced garlic, dried thyme, rosemary, and turmeric if using. Cook for about 1 minute until fragrant, making sure the garlic doesn’t brown.
Add broth and simmer: Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Let it simmer gently for 10 minutes to allow flavors to meld.
Add noodles and protein: Stir in the uncooked egg-free noodles and the cooked chickpeas or vegan chicken substitute. Continue to simmer for 8–10 minutes, or until the noodles are tender but not mushy.
Season and finish: Remove and discard the bay leaf. Season the soup with salt and black pepper to taste.
Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley or dill and a squeeze of fresh lemon juice if desired. Serve warm.

Notes

For a richer broth, stir in 1 tbsp nutritional yeast or ½ tsp poultry-free seasoning.
Use gluten-free pasta if you need a gluten-free version of the soup.
If planning to serve the soup later, add extra broth because the pasta will continue to absorb liquid over time.
This soup is excellent for meal prep; store refrigerated up to 4 days or freeze before adding noodles.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup, Dinner
Method: Stovetop
Cuisine: American