Easy Vegan Chicken Noodle Soup (2024)

4.86 from 34 votes

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Course: Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author: Marly McMillen

• ▢ 1 cup sliced carrots
• ▢ 1 tablespoon olive oil
• ▢ ½ cup chopped onion
• ▢ ½ cup chopped celery
• ▢ 4 to 5 cups vegetable broth*
• ▢ 1 cup frozen vegan chicken pieces chopped**
• ▢ 1 ½ cups egg-free wide noodles***
• ▢ 1 bay leaf
• ▢ ½ teaspoon dried Italian seasoning

• In a small, microwave-safe bowl, add the sliced carrots with a little bit of water. Cover and cook in the microwave for 2 to 3 minutes, until tender. Allow to cool.

• In a large pot over medium heat, add the olive oil, chopped onion, and chopped celery. Cook until just tender.

• Add the vegetable broth, vegan chopped chicken pieces, and noodles. Once the carrots are cool enough to handle, add the cooked carrots (including the liquid it was cooked in). Sprinkle the top with the Italian seasoning and add the bay leaf.

• Bring it to a boil and reduce heat to a simmer, about 10 to 15 minutes.

*My favorite is the no-chicken bouillon if you can find it, but any vegetable broth will work fine here.

** There are a couple of varieties of vegan chicken pieces (such as Gardein), some of which are gluten-free. Thaw them out and then chop them into pieces before adding them to the soup.

*** I can buy egg-free wide noodles at my local grocery store and Walmart

If you prefer not to use a microwave, simply add the chopped carrots with the chopped celery and cook until they just begin to get tender. It may take a little longer for this step, but it will work.