One Pot Vegan Chicken Noodle Soup | Gluten-Free

This One Pot Vegan Chicken Noodle Soup is the ultimate feel-good comfort food! A nostalgic meal that’s hearty, wholesome, and incredibly easy to make. Gluten-Free.

Was it just me, or was nearly every childhood ailment curable with a warm bowl of chicken noodle soup? The savory smells alone are enough to induce pure nostalgia. Just a few plant-based swaps can turn this childhood (and lifetime ????) favorite into a meal that everyone can enjoy! Plus, this Vegan Chicken Noodle Soup is made with only 1 pot + 30ish minutes!

INGREDIENTS FOR ONE POT VEGAN CHICKEN NOODLE SOUP

This classic recipe can be recreated using just a handful of plant-based, budget-friendly ingredients:

• Rotini Pasta: Egg noodles are traditionally used in chicken noodle soup. Since those aren’t vegan, I like to use rotini – it has the most similar shape. I used a chickpea-based pasta, but any gluten-free or gluten-full variety will work! 
• Soy curls: serve as our “chicken” and make an incredibly convincing substitute! They are a one-of-a-kind product made by a company in the PNW called Butler Foods. If you’ve never tried soy curls, you’re in for a treat – they have a nice and chewy texture, and are a great source of protein!
• Classic Aromatics: The base to so many delicious soups, Celery, Carrot, Onion, and Garlic pack loads of mouthwatering flavor! 
• Gold Potatoes: aren’t always included in chicken noodle soup, but in my opinion, they bring a whole new element of comfort and heartiness. 
• Vegan Chicken-Flavored Broth: Chicken-flavored broth is key for the classic chicken flavor here. The dry soy curls will absorb it as they simmer in the soup, infusing them with (faux) meaty flavor. I used this brand. 
• Savory Soup Spices: Thyme, Parsley, and Black Pepper are traditionally used in chicken noodle soup, but I also like to add a touch of smoked paprika for more depth of flavor. It also adds a nice golden color to the broth. 
• Extra Virgin Olive Oil: is used to sauté our veggies, but if you’d prefer an oil-free option, it can be swapped for a bit more broth. 

HOW TO MAKE ONE POT VEGAN CHICKEN SOUP

Not only is this recipe insanely satisfying and delicious, but it’s ridiculously easy to make too! Cooking the noodles in the same pot as the soup saves time, and it also packs them with extra flavor. 

1. Warm some oil or broth in a large pot, then add the diced onion and sauté until translucent. Add the celery and carrot, then the garlic, paprika, black pepper, and thyme, and continue to sauté.
2. Add the potatoes, dry pasta, and dry soy curls to the pot, followed by the vegan chicken broth and water. Mix well, cover, and bring to a boil. 
3. Uncover and simmer, stirring occasionally. The soup is done cooking once the pasta and potatoes are tender. Turn off the heat and stir in parsley, salt, and pepper to taste. 
4. Enjoy warm! 

If you’re looking for more feel-good vegan soup recipes, you’ll also love this Instant Pot Potato Spinach Soup, this Instant Pot Minestrone, and this Feel-Good Red Lentil Soup!

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 🙂

One Pot Vegan “Chicken” Noodle Soup

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★★★★★

5 from 11 reviews

This One Pot Vegan Chicken Noodle Soup is the ultimate feel-good comfort food! A nostalgic meal that’s hearty, wholesome, and incredibly easy to make. Gluten-Free.

• Author: Caitlin Shoemaker
• Prep Time: 5 Minutes
• Cook Time: 30 Minutes
• Total Time: 35 minutes
• Yield: Serves 4 to 6 1x
• Category: Main
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 tablespoon extra virgin olive oil (for oil-free sub 1/4 cup extra broth)
• 1 small yellow onion, finely diced
• 2 ribs celery, sliced
• 2–3 carrots, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper, plus more to taste
• 1 large sprig fresh thyme (or 1/2 tsp dried)
• 3–4 small gold potatoes, diced (~300 g)
• 4 ounces (113 g) dry rotini, gluten-free or regular
• 2 ounces (56 g) dry soy curls
• 5 cups (1.2 L) vegan chicken-flavored broth
• 4 cups (945 mL) water
• 2 tablespoons chopped parsley
• salt, to taste

Instructions

1. Aromatics: bring a large heavy bottomed pot to medium-high heat and add the oil. Once warm, add in the diced onion with a pinch of salt and sauté onion for 3 minutes, until translucent and slightly golden. Add the celery and carrot and sauté for an additional 2 minutes. Finally, add the garlic, paprika, black pepper, and thyme and sauté for 1 minute.
2. Bring to Boil: add the potatoes, dry pasta, and dry soy curls to the pot followed by the imitation chicken broth and water. Mix well, then cover and bring to a boil over high heat.
3. Simmer: Uncover and simmer for 8-10 minutes over medium heat, stirring occasionally. The soup is finished cooking once the pasta is cooked completely and the potatoes are fork-tender. Turn the heat off, then stir in the parsley. Season with additional salt and black pepper to taste, if necessary.
4. Serve: warm, and as desired. Leftovers will keep in the fridge for up to 5 days.

Notes

• Substitutions: vegetable broth can be replaced for imitation chicken broth, but it will affect the final flavor. Rotini can be replaced with another pasta of choice. Soy curls can be found in some health foods stores or online; if you do not have access to them, replace them with 8 ounces of diced tofu, chickpeas, or another faux meat substitute.

Keywords: vegan chicken noodle soup, healthy chicken noodle soup, one pot chicken noodle soup, tofu noodle soup, vegan soup one pot, cozy vegan soup