THE RECIPE JOURNAL · Main Course
Mock Chicken Noodle Soup (Vegan Style)
This comforting soup is perfect for chilly days when you want something warm and satisfying without any animal products. Made with hearty veggies and savory broth, it’s a delicious way to enjoy all the flavors of classic chicken noodle soup in a vegan style.
FROM THE KITCHEN • Mock Chicken Noodle Soup (Vegan Style)
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a big pot over medium-high heat and sauté the carrots, celery, onion, leek, and shallot until the onion becomes translucent and the carrots start to soften, which usually takes about 7 to 10 minutes. Then, pour the broth into the pot and bring everything to a boil. Stir in the bouillon until it’s fully dissolved, then lower the heat to let it simmer gently. Toss in the parsley, bay leaves, thyme, and season with salt and pepper. Let it cook for another 10 minutes or so, until the carrots are tender. Finally, add the pasta and seitan, cooking everything together until the pasta is just right—about 7 to 10 minutes. Give it a taste and adjust the seasoning if needed before serving.
Why you’ll love it
This soup is warm and comforting, perfect for chilly days or when you need a little extra care. It uses simple plant-based ingredients that mimic the flavors of traditional chicken noodle soup without any animal products. It's easy to make and great for anyone looking for a healthy, vegan option.
How to serve
Serve this soup hot with a slice of crusty bread or a fresh green salad. It also pairs well with a sprinkle of fresh herbs like parsley or thyme on top. For extra protein, add cooked chickpeas or tofu cubes before serving.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to keep the noodles from getting mushy. You can also freeze the soup, but it’s best to add fresh noodles after thawing for the best texture.
