This vegan chicken noodle soup has all of the comforting qualities you want in the classic dish and tastes exactly like we remember growing up. Plus, it is easy to make and will be ready in 40 minutes or less!Although we are in Los Angeles and the weather certainly is not typical for winter like in other parts of the world, we knew that soup was necessary for a lot of people at this time of the year and wanted to share an option to help you cozy up.
This soup is something that my mother and grandmother used to always make for me as a kid when it was cold out or when I was feeling under the weather, and we are stoked to share a version made entirely from plants!We found that putting vegan chicken strips straight into the soup from the package causes them to become mushy and chewy, an undesirable texture in our opinion for this soup. We found that if you roast the vegan chicken strips first and then shred them, they are much more desirable AND closer in texture to nonvegan chicken that is usually used for this soup.
If you prefer not to use vegan chicken, you can opt for tofu or even chickpeas and roast them the same way we did with the chicken, sans the shredding. We do recommend you press the tofu beforehand! You can check out Plant Philosophy and From My Bowl for more vegan chicken noodle soup variations 🙂Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
1 teaspoon dried Italian seasoning or poultry seasoning, divided in half
1 cup carrots, sliced into rounds
1 cup chopped celery
1/2 cup chopped onion
3 cloves garlic, minced
1 bay leaf
6 to 8 sprigs fresh thyme
1½ cups gluten-free fusilli (or pasta of choice)
1/2 tablespoon chickpea miso
Salt and freshly ground black pepper, to taste
Serve with (optional):
Fresh thyme, roughly chopped
Crackers or bread
Prepare the chicken: Remove the chicken strips from the freezer and allow them to thaw on the counter for 15 minutes. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, toss together the Beyond Meat, 1/2 teaspoon of Italian seasoning, and 2 tablespoons of vegetable broth. Spread onto the baking tray and roast for 15 minutes or until golden, flipping halfway through. Cool completely, then pull apart and shred by hand (see photos). Set aside.
Prepare the soup: In a large pot over medium heat, add 2-3 tablespoons of vegetable broth. Once heated, add the carrots, celery, onions, and garlic, and sauté until softened, about 3 minutes. Add the bay leaf, remaining Italian seasoning, and thyme, and sauté for a minute more, then pour in the remaining vegetable broth. Bring to a boil.
Once boiling, add the pasta and cook according to the packaging directions. Ours took about 8-10 minutes.
Once cooked, take about 1/4 cup of the broth and add it to a small bowl. Whisk in the miso until smooth and then add it back into the soup. Add in the shredded chicken, season with salt and pepper to taste, and adjust seasonings as desired.
Serve with fresh thyme, a wedge of lemon and vegan crackers or bread.
If you prefer not to use vegan chicken, you can opt for tofu or even chickpeas and roast them the same way we did with the chicken, sans the shredding. We do recommend you press the tofu beforehand!
Check out Plant Philosophy and From My Bowl for more vegan chicken noodle soup variations!
The vegan chicken preparation method is originally from Beyond Meat.
You can replace some of the vegetable broth as desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie