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overhead photo of vegan chicken noodle soup in beige bowl on blue background

Easy Vegan Chicken Noodle Soup Recipe

  • Author: Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: About 5 servings
  • Diet: Vegan


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!


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



  1. 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.
  2. 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.
  3. Add vegan chicken broth. Pour in the vegan chicken broth, stir, then bring to a boil.
  4. 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.
  5. 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.
  6. 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


  • 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