This heart-warming but simple vegan chicken noodle soup is absolutely crave-worthy! There are times when you just need a warm and savory broth to shamelessly slurp, and the added chickpeas, soy curls, noodles and carrots give this delicious soup texture and backbone.
What you'll need to make Vegan Chicken Noodle Soup:
Start with high quality vegan chicken broth. You can:
- Make your own Vegan Broth Powder
- Use McKay's Chicken Style Instant Broth
- Use Better Than Bouillon no chicken base
For this recipe, my favorite is the McKay's but the other options work well too if you prefer or can access them easier.
How to make vegan chicken noodle soup:
Add water, chicken-style seasoning, onion powder, dried basil and parsley, garlic seasoning, saffron, olive oil, shredded or diced carrots, soy curls and chickpeas to a large stock pot. Bring to a boil.
Expert Cooking Tip:
Go ahead and break up your soy curls (if adding) into small pieces before adding to the pot. They grow a LOT!!
Now that everything else is boiling, you can add the noodles - your favorite gluten-free noodles work fine too!
After adding the noodles, bring the soup back to a slow boil and cook for about 15 minutes.
Remove from heat and let cool a little before serving!
If you don't have the saffron, this soup will still taste amazing without it. However if you can get it, I'm completely involve with the depth of flavor and aroma just a pinch adds!
You can leave out the soy curls and substitute tofu or other vegan chicken protein or just go with the chickpeas! If it's an option for you, my family loves the chewy texture that soy curls add!
This soup will last around 5 days in the refrigerator. Unless you store the noodles separately, they will tend to absorb more liquid and soften further... but if truth be told, I do it all the time and still love it!
Great for colds, or just because you love it - I hope you have fun with this delicious, satisfying, and nourishing vegan chicken noodle soup recipe! Special thanks to my friend Sarah for the original recipe!
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Vegan Chicken Noodle Soup
- 6 cups water
- 2 tablespoon vegan chicken-style seasoning, I used McKay's
- 1 tablespoon onion powder
- 1 tablespoon olive oil
- ½ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon garlic powder
- 1 pinch saffron
- 1 pinch cayenne pepper
- 1 cup carrots, shredded or diced
- 1 cup soy curls, broken into small pieces
- 15 oz canned garbanzos, drained
After bringing above ingredients to a boil:
- 1 cup bow tie pasta
- Add all ingredients except pasta to a large stock pot. Bring to a boil.
- Once boiling, add the noodles. Return the soup to a slow boil and cook for about 15 minutes.
- Let cool a bit before serving and add salt to taste!