Egg noodles are the traditional, classic choice for chicken noodle soup, but for a vegan version, you can use spiral pasta (like fusilli or rotini), which work wonderfully because they beautifully hold the rich, comforting broth. I used fusillone, which are thicker and perfect for soaking up flavor. You can also use rice noodles or gluten-free pasta if needed. Any pasta you have on hand will work in a pinch!
For the chicken in your soup, you can use vegan options like Tofurky or Gardein, which are available in the refrigerated section. If you prefer, you can also make your own homemade vegan chicken. Other great substitutes include tofu, tempeh, seitan, or chickpeas. These alternatives will provide great texture and flavor to your soup.
There are several options for a vegan equivalent of chicken broth. For this recipe, I used Better Than Bouillon No Chicken Base mixed with water, which gives a rich, savory flavor. You can also use a vegan chicken bouillon cube, pre-made vegan chicken broth, or simply vegetable broth for a lighter option. Each of these alternatives works well to give your soup that comforting, flavorful base without any animal products.
You can serve this soup with a variety of sides to make it a complete meal. A warm, crusty loaf of vegan bread or vegan garlic bread is perfect for dipping, or pair it with a classic vegan grilled cheese for a comforting combo. A light green salad with a tangy dressing adds freshness, and vegan crackers provide a nice crunch. These sides perfectly complement the soup’s flavors for a satisfying meal.
Yes, you can make this soup in the Instant Pot! Simply use the sauté function to cook the vegetables and vegan chicken for a few minutes. Then, add the broth, seasonings, and pasta. Set the Instant Pot to manual mode and cook on high pressure for about 5-7 minutes. Once done, do a quick release and stir in the parsley before serving. It’s a quick and easy way to make this soup!