Simple Vegan “Chicken” Noodle Soup is a comforting vegan soup made with carrots, celery, onion, delicate noodles, and a savory broth seasoned with miso, nutritional yeast, garlic, and herbs. This plant-based chicken noodle soup is ideal for lunch, cold days, family meals, meal prep, or low-energy cooking when you want something warm, familiar, and nourishing. It captures the cozy flavor and texture of traditional chicken noodle soup using simple pantry ingredients, making it an easy, reliable recipe for everyday comfort or sharing at potlucks and gatherings.
Approx. Total Cost: $3.55
$0.89 per serving
Why I Like This Recipe
This soup reminds me very much of the flavor and feeling of Mrs. Grass Noodle Soup from childhood. Does anyone else remember that? It has that same warm, salty, herby aroma and soft noodles, but made from simple, whole ingredients and without any animal products. It’s nostalgic in a very practical way. It’s comforting like this Vegan Chicken Noodle Soup, but takes the simplicity up a notch.
Why You’ll Find This Delicious
- Built on classic mirepoix flavor
- Savory, satisfying broth without packaged stock
- Quick to prepare with pantry spices
- Familiar noodle texture from broken angel hair pasta
- Easy to digest and very comforting
- Easily made gluten-free
Here are a few other soup recipes you may enjoy, like this hearty and filling Smoky Roasted Potato and Chickpea Soup, this flavorful Tuscan Beans and Greens with Wild Rice Soup, this ideal for spring Creamy Sorrel Soup, or this Mediterranean Blue Zone-inspired Tuscan Chickpea and Kale Soup.
Ingredients for Simple Vegan Chicken Noodle Soup
- Carrots, Celery, Onion: The mirepoix base that flavors the entire soup
- Nutritional Yeast: Adds savory depth and color
- Miso Paste: Provides rich umami in place of chicken broth
- Angel Hair Pasta; Broken into small noodle pieces
- Parsley, Dried or Fresh: Added at the end for freshness
Most short soup noodles are traditionally egg pasta and tend to swell, soften, and cloud the broth. Broken angel hair is usually just semolina and water, so it stays light, holds its shape, keeps the broth clear, reheats well, and is naturally vegan without label-checking.
Equipment Needed
- Soup pot
- Knife and cutting board
- Spoon
- Measuring spoons
Prep for the Recipe
- Dice the carrots, celery, and onion evenly so they cook at the same rate.
- Break the angel hair pasta into roughly 2-inch pieces before adding to the soup.
How to Make Simple Vegan Chicken Noodle Soup
- Sauté the carrots, celery, and onion in a Dutch oven or soup pot for a few minutes until slightly browned.
- Add the water to the pot.
- Bring the water to a boil, then reduce it to a simmer.
- Cook 18-10 minutes until vegetables begin to soften.
- Stir in nutritional yeast, onion powder, garlic powder, salt, and pepper.
- Add the miso paste and stir until fully dissolved into the broth.
- Add the broken angel hair pasta. Simmer 4–6 minutes until noodles are tender.
- Stir in parsley just before turning off the heat.
- Taste and adjust salt if needed.
Serving & Pairing Suggestions
Serve with toast, crackers, or alongside a hearty salad for a casual dinner. This also pairs well with a grilled vegan cheese sandwich or a delicious tofu sandwich.
Storing
Refrigerate for up to 4 days. The noodles will soften as they sit … just add a splash of water when reheating.
Tips & Tricks
- Add miso after the vegetables soften to preserve its flavor
- Keep noodle pieces small for the most familiar texture
- A squeeze of lemon before serving brightens the broth
- For gluten-free, substitute broken rice noodles
Simple Vegan "Chicken" noodle Soup RECIPE
Simple Vegan Chicken Noodle Soup is a light, comforting broth filled with tender vegetables, savory seasonings, and delicate noodles for a cozy, nostalgic bowl that’s easy to make, family-friendly, and perfect for meal prep or cold days.
Ingredients
- 2 tablespoons oil ($0.20)
- 1 cup diced carrots ($0.50)
- 1 cup diced celery ($0.40)
- 1 cup diced onion ($0.60)
- 8 cups water (more if needed for consistency)
- 3 tablespoons nutritional yeast ($0.40)
- 2 teaspoons onion powder ($0.05)
- 1 teaspoon garlic powder ($0.05)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper or to taste
- 1 tablespoon miso paste ($0.60)
- 8 ounces angel hair pasta, broken ($0.75)
- 1 tablespoon dried parsley or 2 tablespoons fresh ($0.20)
Instructions
- In a Dutch oven or soup pot, sauté the carrots, celery, and onion for a few minutes until lightly browned and fragrant.
- Add the water and bring to a boil, then reduce to a gentle simmer.
- Simmer 8–10 minutes, until the vegetables begin to soften.
- Stir in the nutritional yeast, onion powder, garlic powder, salt, and pepper.
- Add the miso paste and stir until fully dissolved into the broth.
- Add the broken angel hair pasta and simmer 4–6 minutes, until the noodles are tender.
- Stir in the parsley just before turning off the heat.
- Taste and adjust salt as needed.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 2gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 806mgCarbohydrates: 40gFiber: 8gSugar: 8gProtein: 11g
The Wrap
This is a dependable, pantry-friendly soup that delivers classic chicken noodle flavor in a completely plant-based way. It’s simple, economical, and ideal for everyday cooking.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Love this recipe, it really hit the spot for a cold winter’s day. Delicious!