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5 from 2 votes

Vegan "Chicken" Noodle Soup

A vegan take on the comfort classic!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Servings: 6
Calories: 287kcal
Author: Lauren Hartmann


For the "Chicken" Soy Curls

  • 4 Ounces Soy curls* (about 1/2 a bag)
  • 1 Tablespoon Olive oil
  • 1 teaspoon Poultry seasoning( usually contains sage, thyme, rosemary, nutmeg and black pepper)
  • 2 Cups Vegetable broth
  • 2 Cups Water

For the Rest of the Soup

  • 1 Tablespoon Vegan butter or olive oil
  • 1 Large Shallot, diced
  • 8 Cloves Garlic, finely chopped
  • 2 Stalks Celery, diced
  • 3 Medium Carrots, chopped
  • 1/2 teaspoon Poultry seasoning
  • 2 teaspoons Apple cider vinegar
  • 10 Cups Vegetable broth
  • 1 Bay leaf
  • 8 Ounces Wide noodles, I used Publix brand No Egg Pasta Ribbons
  • Salt and Pepper to taste


  • First, soak your soy curls. In a large bowl, add your soy curls. Then drizzle the olive oil on to them. Toss to coat.
  • Now, sprinkle with the poultry seasoning, and toss to coat the dry curls with the seasoning. Pour the broth and water over the soy curls and let them soak for 10-15 minutes. I use that time to prep my veggies.
  • Then heat the vegan butter or olive oil for the soup in a large soup pot on medium high.
  • Next, add the shallot, garlic, celery and carrots to the pot. Sauté, reducing heat as needed until the veggies start to soften and the shallot is translucent. About 3-5 minutes. Season with a pinch of salt and pepper.
  • Now, you can do one of two things, drain and add the soy curls to the pot. Sauté until they brown slightly, about 5-7 minutes. This way they will simmer in the broth with the rest of the soup, and will be softer, because they will absorb the broth. I like this texture. But if you don't....
  • And you want them to be firmer, drain and then sauté in 1 Tbsp of oil in a separate non-stick skillet and leave them out of the soup until right before serving.
  • Once the soy curls have browned either way, add the poultry seasoning and apple cider vinegar to the pot. Stir to combine. Add a pinch of salt and pepper. Let sauté for another minute.
  • Now, add the broth and the bay leaf to the pot. Bring the broth to a simmer and then reduce heat to low. Simmer on low for about 5 minutes.
  • Then add the noodles and simmer for 5-6 minutes or until the noodles are al dente. Turn off the heat.
  • Taste and adjust seasonings. Remove the bay leaf. Then if you cooked the soy curls separately, now is the time to stir them into the pot.
  • Serve immediately with fresh herbs if desired.


*I used Butler's Soy Curls


Calories: 287kcal | Carbohydrates: 44g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 1942mg | Potassium: 254mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6278IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 3mg