What vegan chicken broth do you use?

We like to use Better Than Bouillon Vegan Chicken Base , but there are also bouillon cubes available from brands like Edward & Sons and Gardein. These broths can be difficult to find in stores so we like to purchase ours on Amazon . Or, if needed, you can make your own homemade vegan chicken broth with this recipe: Vegan "Chicken" Broth Bouillon & Seasoning !

Are egg noodles vegan?

Egg noodles are not vegan as they are made with eggs. But don't worry, any store-bought dried pasta will work in its place and is just as delicious as the classic soup recipe.

Can I use your homemade pasta in this soup?

Great question! If you've made our Authentic Homemade Vegan Pasta , it can be cooked in this soup broth, but reduce the amount of vegan chicken broth the recipe calls for to 5-6 cups. Fresh pasta does not absorb nearly as much moisture as dried pasta. Additionally, wait to add the pasta to the broth until the final 5 minutes (fresh pasta cooks significantly faster, too!).

Is this soup oil-free and gluten-free?

For those following an oil-free diet but are still craving classic comfort food, you can use vegetable broth in place of the vegan butter to saute with, adding a tablespoon or two at a time as needed to prevent burning. This recipe can also easily be made gluten-free when made with gluten-free pasta, a wheat-free miso paste (chickpea miso is great!), and a gluten-free vegan chicken. If you follow an oil-free or gluten-free vegan diet, make sure to check out our collections of Oil-Free Recipes and Gluten-Free recipes !

Easy Vegan Chicken Noodle Soup

Description

This Vegan Chicken Noodle Soup is made with wholesome plant-based ingredients, yet tastes exactly like the real thing! It’s easy to make, jam-packed with flavor, and guaranteed to hit the spot on sick days or during the cold winter months!

Ingredients

For the soup:

3 tablespoons vegan butter
1 (8-ounce) bag vegan chicken
1 medium onion, chopped
3 medium carrots, sliced into rounds
3 ribs celery, chopped
6 cloves garlic, minced
6 to 8 sprigs fresh thyme
2 bay leaves
1/2 teaspoon dried Italian seasoning
Optional: ½ tsp red pepper flakes
9 cups vegan chicken broth
8 ounces fusilli
1/2 tablespoon white miso
Salt and black pepper, to taste

Serve with (optional):

Fresh thyme, roughly chopped
Lemon wedges
Crackers or bread

Equipment

Large soup pot
Spatula
Small bowl
Whisk
Cutting board
Sharp kitchen knife

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Instructions

Brown the vegan chicken. In a large pot over medium-high heat, melt 1 tablespoon of vegan butter. Add in the vegan chicken and sauté until browned and crispy on the edges. Remove the chicken and set aside and cool. If the vegan chicken is in large pieces, cut it into bite-sized pieces.
Sauté the aromatics. Add the remaining vegan butter to the pan, then add in the onion, carrots, and celery. Sauté for 5-7 minutes, or until softened and fragrant. Stir in the garlic, thyme, bay leaves, Italian seasoning, and optional red pepper flakes. Sauté for 1 additional minute.
Add vegan chicken broth. Pour in the vegan chicken broth, stir, then bring to a boil.
Stir in the chicken and pasta. Once boiling, stir in the pasta and vegan chicken. Cook until the pasta is al dente, according to the package directions, remove the bay leaves and thyme stems, and reduce the pot to low heat.
Whisk in the miso paste. Remove about 1/4 cup of the chicken soup broth from the pot and add it to a small bowl. Whisk in the miso paste until smooth, then add the miso mixture to the soup.
Season and serve. Season with salt and black pepper to taste, then serve immediately with a sprinkle of fresh parsley and parmesan, plus a side of vegan crackers or bread if desired. Enjoy

Notes

Gluten-free: This soup can be made gluten-free by using gluten-free pasta, a wheat-free miso paste, and a gluten-free vegan chicken.
Storage: Leftover soup will keep for up to 5 days in an airtight container in the refrigerator.
Freezing: We don’t recommend freezing this soup as pasta doesn’t tend to freeze well.
Reheating: Reheat soup in the microwave or in a small pot on the stovetop until warmed through. Avoid over-reheating, as this can overcook the pasta and make it mushy.
Miso: We use chickpea miso or white miso. It adds a great umami flavor and is lighter in both flavor and color compared to red miso. A few readers have shared that they omitted the miso and it was still delicious!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop