How to Make Comforting Vegan Noodle Soup

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What's more comforting than a bowl of vegan noodle soup? It's full of familiar, cozy flavors—without the chicken.

Inspired by the chicken noodle soup from your childhood, this vegan noodle soup has EBC (everything but the chicken!). And trust us, you won’t miss it. Vegan or not, this soup is delicious.

Though the list of ingredients is long, we promise it’s easy once your prep is done. So, knock out your mise en place and get cooking. Your steaming bowl of soup isn’t far off.

Vegan noodle soup ingredientsJennifer Schwarzkopf for Taste of Home

Ingredients

  • 2 Tbsp. olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3 large carrots, sliced (about 1 cup)
  • 3 large celery stalks, sliced (about 1 cup)
  • 1 cup sliced mushrooms (we love shiitake)
  • 1 can chickpeas, drained and rinsed
  • 4 cups water
  • 4 cups vegetable broth
  • 4 Tbsp. soy sauce
  • 4 tsp. low-sodium vegetable broth powder
  • 3 bay leaves
  • 1 tsp. dried thyme
  • 1 tsp. fresh rosemary, chopped finely
  • Pepper, to taste
  • 1/2 lemon, juiced
  • 2 cups eggless pasta, cooked to al dente
  • Salt, to taste
  • Parsley leaves, for garnish

Editor’s Tip: If you cannot find the broth powder at the store (you can buy it here), look for chicken-free vegetable bouillon instead. Follow package directions to season your soup. Just be careful about adding any additional salt sources—including the soy sauce—as bouillon tends to be loaded with sodium.

Saute OnionsJennifer Schwarzkopf for Taste of Home

Step 1: Saute vegetables

In a large stockpot, heat olive oil over medium-high heat. Once warmed, add the onions and saute until translucent (but not brown); about 5 minutes. Lower heat to medium. Add garlic, carrots, celery, mushrooms and chickpeas and saute until softened; about 10 minutes.

Step 2: Add liquids and spices

Add water, vegetable broth, soy sauce, broth powder, bay leaves, thyme, rosemary and ground pepper. Bring to a boil. Reduce heat until soup is simmering. Cover and let simmer for about 10-15 minutes.

Editor’s Tip: Both mushrooms and soy sauce add a lovely meaty flavor called umami. You get that satiating taste and texture without any animal protein!

Jennifer Schwarzkopf for Taste of Home

Step 3: Add final touches

Once done simmering, add the lemon juice. Taste and adjust seasoning to your liking. Add the pasta and stir. And that’s it! You now have a steaming pot of flavorful, satisfying vegan noodle soup.

Scoop into bowls and garnish with parsley if you like. Then, eat.

Looking for chicken noodle soup? Check out our top recipes from around the world.

Note: Recipes submitted by our trusted contributors are created and tested in their kitchens.

For low-carb options, try our satisfying low-carb soups that are perfect for chilly nights.

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Jennifer Schwarzkopf
Half Chilean, half Irish descent and all joie de vivre, I'm a food writer/photographer who loves to share stories about different cultures and the magic that is sharing a meal together. When not doing that, you'll find me working on my culinary degree, hanging with family & friends, and just trying to "live deep and suck out all the marrow of life." Salud!