This vegan chicken noodle soup features seitan chicken and chickpea rotini for a plant-based and protein packed version of the classic soup.
Jump to:
Chicken noodle soup! This soup is a classic. And if I'm being honest, I didn't think I'd be able to create a vegan version that mimics the original well.
Don't get me wrong, I love tofu, tempeh, and chickpeas. They make GREAT vegan substitutes for many traditionally meat-based recipes. But I really felt like "chickpea noodle soup" was not going to cut it.
Until I started working on my seitan chicken recipe. It uses vital wheat gluten for a meat-ish texture and poultry seasoning, which so many of us associate with chicken. Once I nailed that recipe, I knew vegan chicken noodle soup was inevitable.
And here it is, in its full glory. Such a simple recipe, yet so much flavor.
Why I love this Vegan Chicken Noodle Soup
- Dietary needs - this recipe is plant-based, oil-free, egg-free, dairy-free, and sugar-free
- Simple ingredients - there are only a few basic ingredients in this soup. Nothing weird or hard to find!
- Twist on a classic - everything you love about chicken noodle soup, but made vegan
- High protein - by using seitan chicken, we get a bunch of vegan protein. So this soup has a similar macronutrient profile to classic chicken noodle soup
Ingredient Notes & Substitutions
- Vegan Seitan Chicken: I used my vegan seitan chicken recipe because it is packed with protein and has a great chicken-like texture. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option like Abbot's Butcher chick'n
- Celery, Carrots, & Onion: the basic vegetables I use in basically every soup - these veggies are classics in chicken noodle soup
- Garlic
- Bay Leaf
- Salt & Pepper
- Vegetable Stock: look for a vegetable broth or stock that has no added sugar
- Rotini: most chicken noodle soup recipes use egg noodles, so you'll need to choose a different short pasta to keep this recipe vegan. I used a bean-based rotini for even more protein. Feel free to use your favorite short pasta like penne, elbows, or bowties
- Parsley: fresh parsley adds a brightness to this otherwise heavy soup. I highly recommend including it
How to make Vegan Chicken Noodle Soup
Step 1. Prepare the seitan chicken or protein of choice.
Step 2. Sauté the onion, celery, carrots, garlic, bay leaf, salt, pepper using a splash of vegetable broth. Cook for 4-5 minutes, until the vegetables are softened.
Step 3. Add the vegetable stock to the pot and bring to a boil.
Step 4. Add the pasta to the pot, and boil in the broth according to the time indicated on the package directions.
Step 5. Add the chicken and parsley when there is about 2 minutes left for the pasta to cook.
Step 6. Before serving, remove the bay leaf. Serve with a garnish of fresh parsley.
FAQ & Expert Tips
Refrigerator: This soup can be stored in the fridge for up to a week.
Freezer: This chicken noodle soup soup is freezer friendly and freezes well for up to 2 - 3 months. To freeze, let cool completely and store in zip top bags or other freezer safe containers, leaving some extra room for expansion
Reheat: You can reheat this soup on the stove over medium-low heat or in the microwave on the defrost setting. For both options, stir every 30-60 seconds until the soup is fully warm
I recommend adding a garnish of fresh parsley.
This soup is a pretty complete meal by itself - with protein, carbohydrates, and vegetables. Feel free to serve with some bread or homemade crackers.
Seitan is a meat substitute made from vital wheat gluten. Various seitan recipes can be made from vital wheat gluten by varying the spices and cooking method.
Vital wheat gluten basically a flour like substance that is primarily protein. This is what makes the chicken so high in protein!
Instead of using seitan chicken, which is made from vital wheat gluten, feel free to add your favorite vegan chicken substitute. I recommend Abbot's Butcher chick'n.
Recipe Prayer
Thank you God for this soup that provides nutrients for our bodies. Amen.
Related Recipes
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Chicken Noodle Soup
Ingredients
- ½ Batch Vegan Seitan Chicken see notes for substitutes
- 1 Medium Yellow Onion small diced
- 4 Stalks Celery sliced
- 3 Medium Carrots sliced
- 4 Cloves Garlic minced
- 1 Bay Leaf
- ½ Teaspoon Salt
- ⅛ Teaspoon Pepper
- 8 Cups Vegetable Stock
- 8 Ounces Rotini or short pasta of choice
- ¼ Cup roughly chopped fresh parsley + more for garnish
Instructions
- Prepare the seitan chicken or protein of choice.
- Sauté the onion, celery, carrots, garlic, bay leaf, salt, pepper using a splash of vegetable broth. Cook for 4-5 minutes, until the vegetables are softened.
- Add the vegetable stock to the pot and bring to a boil.
- Add the pasta to the pot, and boil in the broth according to the time indicated on the package directions.
- Add the chicken and parsley when there is about 2 minutes left for the pasta to cook.
- Before serving, remove the bay leaf. Serve with a garnish of fresh parsley.
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments