Introduction: Warm, fragrant, and brimming with wholesome goodness, vegan chicken noodle soup is a beloved classic that never fails to soothe the soul. This timeless dish combines savory “chicken”-flavored broth with tender noodles, crisp vegetables, and aromatic herbs, creating a hearty and satisfying meal that’s perfect for any occasion. Whether you’re seeking comfort on a chilly evening or simply craving a nourishing bowl of homemade goodness, this recipe delivers a comforting embrace with every spoonful.

Creating the “Chicken” Broth: At the heart of this vegan rendition lies a rich and flavorful broth infused with the essence of traditional chicken noodle soup. Using textured vegetable protein (TVP) or soy curls as the base, combined with aromatic onions, garlic, carrots, and celery, this broth simmers to perfection, allowing the flavors to meld together harmoniously. Fragrant herbs like thyme and rosemary add depth and complexity, while a splash of soy sauce lends a savory umami note that mimics the taste of traditional chicken broth.

Preparing the Soup: As the broth simmers, the kitchen fills with anticipation as the aroma of herbs and vegetables wafts through the air. Meanwhile, a pot of noodles cooks separately, awaiting their moment to join the ensemble. Once the broth is infused with flavor and the vegetables are tender, the cooked noodles and vibrant green peas are added to the pot, bringing color, texture, and wholesome goodness to the mix. A sprinkle of fresh parsley adds a pop of freshness, while a squeeze of lemon juice brightens the flavors and adds a refreshing zing.

Serving and Enjoying: With ladles poised and bowls at the ready, it’s time to serve up this comforting masterpiece. Each spoonful offers a symphony of flavors and textures, from the slurp of noodles to the crunch of vegetables, all bathed in the warm embrace of savory broth. Whether enjoyed as a nourishing meal on its own or paired with crusty bread for dipping, this vegan chicken noodle soup promises to warm both body and soul, offering a taste of comfort and contentment with every savory sip.

In conclusion, vegan chicken noodle soup stands as a testament to the timeless appeal of classic comfort food. With its hearty broth, tender noodles, and vibrant vegetables, it’s a dish that nourishes not only the body but also the spirit, bringing warmth and comfort to all who gather around the table. So, the next time you find yourself craving a taste of home, why not whip up a batch of this beloved favorite? After all, a bowl of homemade soup is more than just a meal—it’s a comforting hug in a bowl.

classic vegan chicken noodle soup


For the “Chicken” and Broth:

  • 1 cup of textured vegetable protein (TVP) or soy curls
  • 8 cups of vegetable broth
  • 2 tablespoons of soy sauce
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • Salt and pepper to taste

For the Soup:

  • 2 cups of uncooked noodles of your choice (such as eggless egg noodles or whole wheat noodles)
  • 1 cup of frozen peas
  • 2 tablespoons of fresh parsley, chopped
  • Juice of 1 lemon


  1. Prepare the “Chicken” and Broth:
    • In a bowl, rehydrate the TVP or soy curls according to package instructions. If using TVP, you’ll typically need to cover it with hot water and let it sit for about 10 minutes.
    • In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
    • Add the rehydrated TVP or soy curls to the pot and stir to combine with the onions and garlic.
    • Pour in the vegetable broth and soy sauce. Add the sliced carrots, celery, dried thyme, and dried rosemary. Season with salt and pepper to taste.
    • Bring the broth to a boil, then reduce the heat to low and let it simmer for about 20-30 minutes, allowing the flavors to meld together.
  2. Cook the Noodles:
    • While the broth is simmering, cook the noodles separately according to package instructions until al dente. Drain and set aside.
  3. Assemble the Soup:
    • Once the broth has simmered and the vegetables are tender, add the cooked noodles and frozen peas to the pot.
    • Let the soup simmer for an additional 5-10 minutes until the peas are heated through.
    • Stir in the freshly chopped parsley and lemon juice.
    • Taste the soup and adjust seasoning if needed, adding more salt, pepper, or herbs to your preference.
  4. Serve:
    • Ladle the vegan chicken noodle soup into bowls and serve hot.
    • Optionally, garnish with additional fresh herbs or a slice of lemon for extra flavor.

This hearty and comforting vegan chicken noodle soup is perfect for chilly days or whenever you’re in need of a warm and nourishing meal! Enjoy!