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Close up of vegetarian chicken noodle soup in a large mug.

Vegan chicken noodle soup

Easy and quick vegan chicken noodle soup that you can whip up in 15 minutes. Comforting and delicious soup recipe for those cold winter nights.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: one pot
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8
Calories: 164kcal
Author: Maria

Equipment

  • Pressure cooker
  • Large soup pot

Ingredients

  • 1 tablespoon oil
  • 1 medium onion (diced )
  • 8 vegan chicken strips (I used Gardein, but use whatever vegan chicken you can find)
  • 2 teaspoon soy sauce
  • 6 cloves of garlic (minced)
  • 2 celery stalks (diced)
  • 2 carrots (diced)
  • 1 medium potato (peeled and diced)
  • 6 cups of water
  • 1 chicken flavored vegan bouillon (or 2 teaspoons of bouillon paste)
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ¼ box linguine noodles (break the noodles into thirds so they're smaller)

Instructions

Instant pot directions

  • Prepare all your veggies, dice your onions, carrots, potato and mince your garlic
  • Set Instant pot to sauté for 8 minutes. Pour 1 tablespoon of oil into instant pot and wait for the oil to heat up. Add your vegan chicken strips and soy sauce and stir. Sauté the chicken strips for 3 minutes or until lightly browned. Cut up the chicken strips into bite-sized pieces, in the instant pot, with the end of your stirring spoon.
    1 tablespoon oil, 8 vegan chicken strips, 2 teaspoon soy sauce
  • Add the diced onions and sauté until onions are lightly caramelized (another 3 minutes. Add the rest of your diced veggies: carrots, celery and potatoes. Add the water, veggie bouillon cube, garlic, ½ teaspoon of salt, and dried herbs.
    1 medium onion, 2 celery stalks, 2 carrots, 1 medium potato, 6 cups of water, 1 chicken flavored vegan bouillon, ½ teaspoon salt, 1 teaspoon pepper, 1 teaspoon dried parsley, 1 teaspoon dried thyme, ½ teaspoon dried sage, 6 cloves of garlic
  • Grab a small handful of linguine noodles and break them into thirds, so that the noodles are smaller. Add them to the pot and stir.
    ¼ box linguine noodles
  • Cancel saute mode and add the lid. Set the pressure nob to seal. Pressure cook on high for three minutes. Quick release after the three minutes are up
  • Add more salt or pepper if needed and ENJOY!

Stove top directions

  • Prepare all your veggies, dice your onions, carrots, potato and mince your garlic
  • In a large soup pot, pour 1 tablespoon of oil and set to medium heat. Let the oil heat up for one minute. Add your vegan chicken strips and soy sauce and sauté the chicken strips for 3 minutes or until lightly browned. Cut up the chicken strips into bite-sized pieces, in the instant pot, with the end of your stirring spoon.
    1 tablespoon oil, 8 vegan chicken strips, 2 teaspoon soy sauce
  • Add the diced onions and sauté until onions are lightly caramelized (another 3 minutes.
    1 medium onion
  • Add the rest of your diced veggies: carrots, celery and potatoes. Add the water, veggie bouillon cube, garlic, ½ teaspoon of salt, and dried herbs.
    6 cloves of garlic, 2 celery stalks, 2 carrots, 1 medium potato, 6 cups of water, 1 chicken flavored vegan bouillon, ½ teaspoon salt, 1 teaspoon dried thyme, ½ teaspoon dried sage, 1 teaspoon dried parsley
  • Cover the pot with a lid and bring to a boil. Immediately turn heat to medium low to get a nice, steady simmer. Simmer for 5 minutes.
  • Grab a small handful of linguine noodles and break them into thirds, so that the noodles are smaller. Add them to the pot and stir. Simmer for 10 minutes, or until the veggies are tender and noodles are cooked.
    ¼ box linguine noodles
  • Let cool for 10 minutes and taste. Adjust seasonings if needed.

Video

Nutrition

Nutrition Facts
Vegan chicken noodle soup
Amount per Serving
Calories
164
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
32
mg
11
%
Sodium
 
396
mg
17
%
Potassium
 
417
mg
12
%
Carbohydrates
 
19
g
6
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
14
g
28
%
Vitamin A
 
2575
IU
52
%
Vitamin C
 
9
mg
11
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.