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Easy Vegan Chicken Noodle Soup

A hearty and warm Vegan Chicken Noodle Soup. A childhood classic, with a homemade touch. Whole food ingredients and easy to prepare.

Course Main Course
Keyword vegan chicken noodle soup
Prep Time 15 minutes
Cook Time 20 minutes
Author Taavi Moore


  • 2 cloves garlic, minced
  • 1-inch fresh ginger, minced
  • ΒΌ white onion, diced
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 1 tbsp fresh thyme
  • 2 tbsp flour
  • 3 cups vegetable broth
  • 1 cup almond milk
  • 3 cups noodles of choice
  • 2 cups vegan chicken, cut into chunks such as Gardein Scallopini


  1. Saute onion, garlic, and ginger in 1 tsp oil. Add a pinch of salt. Cook for 5 min. until fragrant and translucent. Add carrots and celery. Cook for an additional 3 min. Add three turns of freshly ground black pepper (or to taste), ginger, and thyme. Cook for another minute.

  2. Add in flour and stir to coat vegetables. Pour in vegetable broth and almond milk. Bring to a boil and add noodles. Lower heat to a simmer. Cook for 8-10 min. until noodles are al dente. Season with salt and pepper.

  3. In a small skillet, crisp up chicken in a bit of oil until golden brown on each side. Serve soup and top with crispy chicken, fresh parsley, and a bit of freshly ground pepper.