One Pot Vegan Chicken Noodle Soup

GFGluten Free
5 from 12 votes
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Vegan Chicken Noodle Soup is the ultimate feel-good comfort food! A vegan version that’s hearty, wholesome, easy to make, and oh so reminiscent of the nostalgic classic. Gluten-Free, Oil-Free option. 

This Vegan Chicken Noodle Soup is the best of all time. It’s made in one pot in just 35 minutes and is chalked full of good-for-you ingredients and plant-based protein. No one will mind this chicken-less soup!

Table of Contents
  1. The Ultimate Perfect Comfort Food
  2. Ingredients for Vegan Chicken Noodle Soup
  3. Serving Suggestions
  4. How to Store Vegan Chicken Noodle Soup
  5. Substitutions and Variations
  6. One Pot Vegan “Chicken” Noodle Soup Recipe
bowl of vegan chicken noodle soup next to toasted bread and butter, with larger plate of bread slices to the side

The Ultimate Perfect Comfort Food

A cozy bowl of Healthy Chicken Noodle Soup is the perfect recipe to make when you’re under the weather, boosting your immune system for flu season, or simply craving warm, comforting soups during the winter months. 

Not only is this vegan spin on the classic soup recipe insanely satisfying and delicious, but it’s ridiculously easy to make too! With just a few plant-based swaps, you’ll turn this childhood favorite into a meal that everyone can enjoy (and may even prefer over the real thing!)! Plus, this cozy vegan soup is made with only 1 pot + 30ish minutes, making it perfect for busy weeknights during the colder months and sick days at home.

Ingredients for Vegan Chicken Noodle Soup

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

ingredients for one pot chicken noodle soup laid out on a marble kitchen countertop
  • 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 chickpea-based pasta, but any gluten-free or wheat-based variety will work! 
  • Soy curls: Serves as our “chicken” and makes an incredibly convincing chicken substitute! Soy curls 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 plant-based protein!
  • Aromatics: The base to so many delicious soups: Celery, carrot, onion, and garlic pack loads of mouth watering flavor! 
  • Gold Potatoes: 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 use Better than Bouillon No Chicken Base, but bouillon cubes would work great, too. 
  • Spices: Thyme, parsley, and black pepper are traditionally used in chicken noodle soup, but I also also like to add a touch of smoked paprika for more depth of flavor. Plus, it adds a nice golden color to the broth. 
  • Extra Virgin Olive Oil: Used to sauté our veggies, but if you’d prefer an oil-free option, it can be swapped for a bit more broth or water. 

How to Make Vegan Chicken Noodle Soup

  1. In a large pot, ​sauté the onions, carrot, celery, and spices until translucent and golden.  
  2. Add the potatoes, dry pasta, and soy curls, followed by the “chicken” broth and water. Mix well, then bring to a boil.
  3. Simmer until the pasta is al dente and the potatoes are fork-tender. Turn off the heat, then stir in the fresh parsley.
  4. Season with salt and black pepper to taste, then enjoy immediately while warm.

Caitlin’s Cooking Tips

  • Use fresh herbs. Fresh sprigs of thyme and parsley add vibrant flavors, aroma, and a freshness that takes this vegan chicken soup to the next level! 
  • Measure the soy curls carefully. Please note that this recipe uses 2 ounces of soy curls (about 1/4 bag). Adding additional soy curls to the soup will make it exceptionally thick and unbalanced. Reserve the remaining soy curls for some of my favorite soy curl recipes, such as this Saucy Vegan Sesame “Chicken,” or this Vegan “Beef” and Broccoli!

Serving Suggestions

Vegan Chicken Noodle Soup is the perfect cozy main to curl up with on any cold day throughout fall and winter.

It’s hearty enough to enjoy on its own, but is the perfect pair with a crusty slice of bread or a nutritious side salad such as this Winter Kale Salad, this Everyday Kale Salad, or this Vegan Kale Waldorf Salad with an Easy Cashew Dressing

If you’re looking for more feel-good vegan soup recipes, you’ll also love this Sweet Potato and Lentil Soup, this Creamy Parsnip Soup, and this Feel-Good Red Lentil Soup!

How to Store Vegan Chicken Noodle Soup

Leftover soup will keep in an airtight container in the fridge for up to 5 days. Before covering and storing, let the soup cool completely to room temperature. 

close up photo of bowl of vegan chicken noodle soup topped with freshly ground black pepper

Substitutions and Variations

  • Vegan chicken substitutes: Swap the soy curls for one 14-16 ounce block of diced extra firm tofu, or 1 can of chickpeas. 
  • “Chicken broth” substitution: Use a classic, full-sodium vegetable broth (not vegetable stock), but note that this will affect the final flavor. 
  • Add spices: Depending on the broth used, you may need to boost the flavor of the “chicken” broth. In addition to adding a pinch of salt or soy sauce for umami flavor, you can also add additional spices and herbs such as bay leaves, poultry seasoning (it’s naturally vegan!), Italian seasoning, or nutritional yeast. 
  • Oil-free option: Omit the oil for sautéing and use 1/4 cup of water or additional veggie broth instead, adding more as necessary if things start to stick.
  • Gluten-free option: Use your favorite gluten-free pasta.
bowl of vegan chicken noodle soup next to toasted bread and butter, with larger plate of bread slices to the side

Recipe FAQs

Can I make this vegan chicken noodle soup recipe in the Instant Pot?

I have not personally tested an Instant Pot version of this vegan soup. If you’re looking for similar Instant Pot soup recipes, try my Vegan Minestrone Soup or Potato Spinach Soup.

Are egg noodles vegan?

Traditional egg noodles are not considered vegan because they contain eggs as one of their primary ingredients.

Can I freeze this soup?

Freezing is not recommended as soups with pasta and potatoes don’t tend to thaw well. Instead, if you’re interested in making freezer-friendly soups, I’d recommend this Butternut Squash Soup, Roasted Tomato Soup, or this 30-Minute Chipotle Black Bean Chili.

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊

two bowls of vegan chicken noodle soup alongside plate of toasted bread with butter and sprigs of fresh thyme on marble countertop

One Pot Vegan “Chicken” Noodle Soup

5 from 12 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Vegan Chicken Noodle Soup is the ultimate feel-good comfort food! A vegan version that's hearty, wholesome, easy to make, and oh so reminiscent of the nostalgic classic. Gluten-Free, Oil-Free option.


  • 2 tablespoons 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
  • 4 ounces dry rotini gluten-free or regular
  • 2 ounces soy curls dry; see note
  • 5 cups imitation "chicken" broth
  • 4 cups water
  • 2 tablespoons chopped parsley
  • kosher salt to taste


  • Aromatics: Warm a large dutch oven or pot to medium-high heat and add the oil. Once warm, add in the diced onion with a pinch of salt and sauté or 3 minutes, until translucent and slightly golden. Add the celery and carrot and sauté for an additional 2 minutes. Add the garlic, paprika, black pepper, and thyme and sauté for 1 minute.
  • Bring to Boil: Add the potatoes, dry pasta, and 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.
  • Simmer: Uncover and simmer for 8 to 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.
  • Serve: Serve warm. Leftovers will keep in the fridge for up to 5 days.

Recipe Notes

  • Soy Curls: Soy curls can be found in some health foods stores or online. I love their hearty meat-like texture, but you can also swap them out for 1 14-16 ounce block of diced extra firm tofu, or 1 can of chickpeas (rinsed and drained first!)
  • “Chicken” Broth: This is my favorite faux-chicken bouillon, but these cubes are also a great option! You can swap imitation chicken broth with vegetable broth, but it will affect the final flavor.
  • Oil-Free: Use 1/4 cup of water to sauté the aromatics in step 1, adding more as necessary if things start to stick.


Calories: 1480kcalCarbohydrates: 235gProtein: 48gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 23gSodium: 4894mgPotassium: 4509mgFiber: 27gSugar: 32gVitamin A: 24220IUVitamin C: 130mgCalcium: 332mgIron: 11mg
Keyword: cozy vegan soup, healthy chicken noodle soup, one pot chicken noodle soup, tofu noodle soup, vegan chicken noodle soup, vegan soup one pot
Course: Main
Method: Stovetop
Cuisine: American
Diet: Vegan

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. 5 stars
    Just whipped this up. It is delicious! The only change i made was adding frozen kluski at the end instead of using the dried noodles. Perfect on a snowy day like today!

    1. The recipe’s total calorie count is 1480 kcal, but the number of servings is not specified. If you estimate 4 servings, each portion would be approximately 370 kcal. Consider dividing the finished soup into equal portions based on your preferred serving size for a more accurate calorie count per serving.

  2. Hi Caitlin, I am anxious to make you ‘Chicken” noodle soup, one of my favorites. But I see the sodium content is 4509mg and I am limited to 2000mg a day, any suggestions? Are the soy curls that salty, I can sub them.

    1. The recipe’s total sodium content is 4509mg, but it didn’t specify how many servings. To estimate the sodium content per serving, you’ll first need to determine the number of servings you intend to have. Assuming you split the recipe into 4 servings (this is an example, adjust as needed), the sodium content per serving would be approximately:

      4894 mg / 4 ≈ 1223.5 mg/serving

      This is a rough estimate, and you may want to further adjust serving sizes to better align with your daily sodium limit of 2000 mg. Additionally, choosing low-sodium ingredients, especially in the broth, can help reduce the overall sodium content.

    1. Hi Dan! In the context of a soup recipe, soy curls can be added directly without soaking, as they will rehydrate during the cooking process in the liquid. The simmering time in the soup allows them to absorb moisture and become tender.

      If you enjoy the texture of soy curls without soaking, you can follow the recipe as written. If you prefer a softer or more pliable texture, you may choose to soak them before adding them to the soup.

      The choice is yours based on your personal preference for the texture of soy curls in the finished soup.

  3. I’d sure like to see nutritional information with your recipes. It would definitely make me want to pin them!

    1. Thank you, Susan. All of the newer recipes have nutritional info and we are working on updating the rest.

  4. 5 stars
    This was so good! Best “chicken” noodle soup I’ve had even before I was vegan! Our bag of soy curls was too big so we loosely doubled most of the ingredients. We also used twice as much broth and no additional water. Very rich and probably one of the best soups I’ve ever made.

  5. 5 stars
    This was amazing. Followed the recipe to a T, and it didn’t disappoint. Thanks for consistently hitting it out of the park!!!

  6. 5 stars
    I admit I was a little leery about using soy curls in this, but it turned out amazing. Followed the recipe just as is and got a pot of goodness on a chilly night.

      1. 5 stars
        Awesome! Made it when my husband was under the weather and he raved about it as the perfect comfort food! It was easy too and so tasty, definitely going in our rotation!

  7. 5 stars
    I’ve missed this childhood comfort food since becoming vegetarian, and this was sooo yummy and simple to make. Especially like not having to soak the soy curls first!

  8. 5 stars
    I needed less water than the recipe called for, but otherwise made it exactly as your recipe described. It was just what we needed on a dreary January day and was easy to pull together. Thank you for this delicious recipe.