Vegan Chicken Noodle Soup

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Delicious vegan chicken noodle soup is the ultimate comfort dish, it is so hearty and perfect to fight off a cold especially during the colder months.

Vegan Chicken Noodle Soup

It is no surprise that we are expecting cold weather here in Florida, Daevyd got up first thing in the morning and requested soup. Sometimes I just love for the family to let me know what meal they want me to prepare. Saves me time for brainstorming.

Vegan Chicken Noodle Soup

So when hubby called to check in on us later that morning, he confirmed that he wanted soup as well. I was contemplating making White Bean Soup or my Broccoli Cheese Soup when the idea for a vegan chicken noodle soup was born.

Vegan Chicken Noodle Soup In A White Bowl

How To Make Vegan Chicken Noodle Soup

I decide to make this vegan chicken noodle soup because I knew that Daevyd and my hubby would love it. I knew I had to make it flavorful without using vegetable broth. There are some vegetable broths on the market that I find taste terrible. They end up ruining my dishes.

I prefer to make my own recipe if you want to make your own, check out my Vegetable Broth recipe or just use plain water and your vegan noodle soup will turn out fine.

I used gluten-free pasta. It was Al dente after cooking and taste delicious in the recipe. I added turmeric to boost the immune system and to add a lovely color to the soup. I also added a little coconut milk to give the soup a little creamy texture.

This is vegetarian chickpea noodle soup turned out to be flavorful, comforting, addictive and hearty. Daevyd and my hubby were very pleased.

Vegan Chicken Noodle Soup

Other Delicious Vegan Soups To Try

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Categories

Nutrition

(Per portion)
  • Energy: 336 kcal / 1404 kJ
  • Fat: 9 g
  • Protein: 15 g
  • Carbs: 50 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 25 min
  • Ready in: 35 min
  • For:
  • 6 servings

Ingredients

Instructions

  1. Heat oil in large pot on medium-high heat. Add onion and cook until soft, about 3 minutes.
  2. Stir in garlic, celery, carrots, thyme, coriander, Italian seasoning, ground turmeric, yeast flakes and cook stirring for 3 minutes.
  3. Add chickpeas, water/broth, coconut milk and bring to a boil.
  4. Stir in pasta and simmer for about 10-15 minutes or until pasta is cooked. My need to add an extra cup of water.
  5. Stir in parsley and salt. Delicious served with salad.

Notes

Chickpea Noodle Soup

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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10 Comments
  1. Maria
    January 23, 2021

    I made this using the Instant Pot procedure suggested by a commenter. It was so good! I will definitely make it again. Thanks, Michelle!

  2. charlene kinne
    December 11, 2020

    Another good recipe, Michelle! This soup is so good and satisfying. I did half veggie broth and water and added some vegetarian chicken seasoning. I made mine in the instant pot. Turned out great!!

  3. Monica H
    September 11, 2020

    I have made this soup three times and absolutely love it. I try to use my Instantpot as much as possible so at Step 2 I just threw in the rest of the ingredients and set it to pressure cook for 7 minutes with a quick steam release and it came out perfect! Now that we had our first cold front I can’t wait to try more of Michelle’s soup recipes!

    • Michelle Blackwood, RN
      September 11, 2020

      Monica, this is so awesome. I’m so happy you enjoyed it so much, I really appreciate you for sharing your Instant Pot method.

  4. Nicole Fish
    May 22, 2020

    Michelle, another amazing recipe!! I’m making this right now for dinner. Thank you!! I love soup any time of the year.

  5. Kim
    June 3, 2018

    This recipe is awesome! I chose not to use any oil so I sauteed the veggies in a bit of veggie broth. Added some chopped greens at the last minute. So satisfying.

    • Michelle Blackwood
      June 3, 2018

      Thank you for your feedback Kim, so happy you enjoyed it. Yes, oil-free is the best and I love the chopped greens at the end.

  6. Karen Barclay
    January 31, 2017

    This soup tastes so good, I made it with water only and it was spot on. Healthier Steps you are a genius!