vegetarian chicken noodle soup recipe

Written BySheba G Updated On
vegetarian chicken noodle soup recipe
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The Best vegetarian chicken noodle soup recipe

I have been making this vegetarian chicken noodle soup for years and it is a staple in my home. My kids love it and they do not even miss the chicken. It has all the comforting flavors of the classic soup but it is packed with vegetables and plant based protein. This is the perfect recipe for a cold day or when someone in the family is feeling under the weather. It is also great for meal prep because it keeps well in the fridge. I love that it is healthy and filling without being heavy.

Vegetarian Chicken Noodle Soup

Vegetarian Chicken Noodle Soup

4.6 from 735 votes

This vegetarian chicken noodle soup is a hearty and flavorful twist on the classic. It uses chickpeas and mushrooms to create a savory broth and texture that mimics chicken.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
8 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
8 oz cremini mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
2 cups wide egg noodles

For Garnish

Fresh parsley, chopped

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2Add garlic and cook for 1 minute more.
3Pour in vegetable broth. Add chickpeas, mushrooms, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
4Reduce heat to low and simmer for 15 minutes.
5Add egg noodles and cook according to package directions, usually about 8 minutes.
6Remove bay leaf. Taste and adjust seasonings. Serve hot, garnished with fresh parsley.

🔧Equipment

Large pot
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 20mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 12g

📝Notes

You can substitute the chickpeas with white beans or extra firm tofu for a different texture. For a gluten free version use gluten free noodles.

Watch Video Of How Vegetarian Chicken Noodle Soup Works

This vegetarian chicken noodle soup is a go to recipe in my house for busy weeknights or lazy Sundays. It is easy to make and everyone always asks for seconds. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Vegetarian Chicken Noodle Soup

1. Can I make this soup gluten free?

Yes. Use gluten free egg noodles or your favorite gluten free pasta. Rice noodles also work well in this soup.

2. How can I make the broth more flavorful?

Add a splash of soy sauce or tamari for umami. A teaspoon of miso paste stirred in at the end also adds depth. Roasting the mushrooms before adding them to the soup can also boost flavor.

3. Can I freeze this soup?

Yes. Let the soup cool completely. Store in airtight containers for up to 3 months. The noodles may soften a bit when reheated so you can also freeze the soup base and add fresh noodles when reheating.

4. What other vegetables can I add?

Zucchini, bell peppers, or spinach are great additions. Add spinach at the end of cooking so it just wilts. You can also add corn or green beans.

5. How do I store leftovers?

Keep leftovers in the fridge in a sealed container for up to 4 days. Reheat on the stove or in the microwave. Add a little extra broth if it thickens too much.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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