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This Vegan Chicken Noodle Soup is loaded with veggies, noodles, and a homemade “chicken” seitan. It’s perfect for a cozy meal!
Who ever decided that Chicken Noodle Soup was “the thing” to eat when you’re under the weather?
Personally, I think this veggie-packed and noodle-loaded vegan version is perfect for any time of day/year/personal well-being.
Soup is all-around-great in general, but I love how budget-friendly this recipe is. Not only are Carrots, Celery, Onion, and Fresh Parsley super affordable, but they’re usually available year-round as well. Which just goes to show that I am right, and you shouldn’t just eat this recipe when you’re sick 😉
We’re going to make our own Homemade Vegan “Chicken” to add flavor, texture, and plant-based protein to this dish. Making Seitan does take a bit of time, but I personally love the idea of making a meal entirely from scratch. If that’s not your thing, skip it! You can also substitute it with another Vegan Meat alternative, Tofu, or Beans.
This Vegan Chicken Noodle Soup is perfectly seasoned, hearty, and leaves you feeling full and satisfied. I hope you enjoy as much as I do! (Or did…it’s long gone by now.)
A Few Final Thoughts:
- I used a Vegan “Chicken” flavored stock (product link here), but Vegetable Broth will also work in a pinch.
- I used these Vegan Ramen Noodles made from brown rice, but you can really use any noodle you have on hand.
- This soup will last well in the fridge, but I would suggest storing the noodles in a separate container if you plan on having leftovers. Otherwise they will absorb a lot of the broth, and the soup will become rather thick!
If you’re looking for more cozy recipes, you’ll also love this Slow Cooker Bean & Quinoa Chili and this One Pot Vegan Mushroom Stroganoff!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Loaded Vegan Chicken Noodle Soup
This Vegan Chicken Noodle Soup is loaded with veggies, noodles, and a homemade “chicken” seitan. It’s perfect for a cozy meal!
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 5 people 1x
Ingredients
For the “Chicken” Seitan:
- 3/4 cup Vital Wheat Gluten
- 3/4 cup Cannelini Beans
- 1/2 cup Imitation Chicken Broth
- 2 tbsp Nutritional Yeast
- 1 1/2 tbsp Tahini
- 1/2 tsp Poultry Seasoning
- 1/2 tsp Salt
For the “Chicken Noodle” Soup:
- “Chicken” Seitan, above
- 1 Yellow Onion
- 3 large Carrots
- 5 ribs of Celery
- 1 tsp Dried Thyme
- 1/4 tsp Black Pepper
- 9 cup Imitation Chicken Broth
- 3 packets Rice Ramen Noodles* (or other noodle of your choice)
- 1/4 cup Fresh Parsley, chopped
Instructions
For the “Chicken” Seitan:
- First, add all of the Seitan ingredients except for the Vital Wheat Gluten to a food processor or high speed blender. Process until smooth.
- Next, add the Vital Wheat Gluten to the food processor and blend for 60 seconds. You may need to hold the food processor steady, as the gluten will begin to develop and form an elastic ball.
- Transfer the Seitan Dough to a bowl or flat surface, and knead for 6-8 minutes. This helps to develop the gluten and texture of the “Chicken.”
- Divide the Seitan into two balls, then roll each ball out into a log. Wrap each log in parchment paper, then tightly roll it up in tin foil, securing the ends like a hard candy wrapper.
- Add 2″ of water to a large pot, then add a steaming basket and place the wrapped seitan logs on top. Steam the “Chicken”, covered, for 50 minutes, rotating the logs every 15 minutes or so.
- Once the Seitan has cooled a bit, carefully remove the wrap around it and cut into bite-sized cubes.
For the Soup:
- First, prepare the vegetables. Dice the Onion, and slice the Celery and Carrots (I used a mandolin).
- Add a splash of water or stock to a large pot over medium heat. Add in the Diced Onion and sauté until translucent, about 5 minutes.
- In a separate pot, bring a medium pot of water to a boil and cook your noodles according to the package instructions. Drain and set aside.
- Next, add the chopped Celery and Carrot to the large pot along with the Thyme and Pepper. Sauté for another 3-5 minutes, until the Celery is translucent.
- Add the cubed “Chicken” and Vegetable Stock to the pot, and bring to a boil. Reduce the heat to low, and let simmer for 10 minutes.
- Stir in the cooked Noodles and chopped Parsley at the end of cooking, and serve warm.
Notes
I used this Vegan “Chicken” flavored stock, but Vegetable Broth will also work in a pinch.
To save time, the homemade Vegan “Chicken” may be made ahead of time, or you can substitute it with Tofu, Beans, or a store-bought Meat Alternative.
For noodles, I used this Vegan Ramen made from brown rice, but you can really use any noodle you have on hand. Each “pack” is approximately 2.8 oz
If you do not have Poultry Seasoning in your spice cabinet, you can make your own here.
Want to save this Loaded Vegan Chicken Noodle Soup for later? Pin the recipe to your Pinterest boards:
Wondering what are the fridge and freezer time and conditions for this recipe?
You can store the soup in the fridge for about a week. It will keep in the freezer for up to 2 months!
I have a question – I try to watch my sodium intake and so I usually just make my own broth out of veggies – I’d rather do that for this recipe – are there some additional seasonings I should add since I am not using the chiken broth? Thanks so much,
Susan
Rosemary, garlic, black pepper, and bay leaves are all good options! Let us know how making your own broth goes!
The best (and easiest) chxkn noodle soup ever! We went hiking in the rain yesterday and finished our day with this amazing soup and red wine in front of the fire! Will definitely be making this again very soon! Thanks so much again!!
★★★★★
That sounds magical, so glad you guys had a nice time!
This is literally the best soup I have ever had! Thank you so much for this recipe!
★★★★★
This. Soup. Oh. Shit. I literally crave this every week. At least once. I first made it about a month and a half ago. I portioned our 5 mason jars full to enjoy as lunch at work, and put half of the rest into a large soup storage bowl and the other half in a freezer bag, and into the freezer. About a week after I finished it and was beginning to have some serious withdrawals, I found AN EXTRA MASKN JAR full in the back of my fridge. I literally celebrated and danced around my apartment while I was reheating it. A few days ago, I took the rest of it out of the freezer to thaw, and ate it for dinner tonight… it tasted exactly the same. AMAZING! Pleaseeeee, do yourself a favor and make this recipe.
★★★★★
Haha! Glad you liked it so much, Maria 🙂
Might be interesting to know how many grams of rice noodles are in a package, since not all rice noodle packages are created equally…
Nadia – the Ramen Noodle weight was linked in the recipe notes already, but I included it down there as well for future reference 🙂
Love the final shot!