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4.82 from 11 votes

No-Chicken Noodle Soup (Vegan or Vegetarian)

Are you craving hearty, brothy, delicious noodle soup - but want to keep it vegan or vegetarian? Then come try our easy veggie no-chicken noodle soup recipe. It's full of the comforting and nostalgic flavors of classic chicken noodle soup, but with special vegan flair.
Prep Time20 mins
Cook Time25 mins
Course: Main Course, Soup
Keyword: No-chicken noodle soupe, Vegan chicken noodle soup, Vegetarian chicken noodle soup
Servings: 6 servings


  • Stock pot or large saucepan


  • 1 large onion - yellow, sweet, or white
  • 4 large celery stalks
  • 4 large carrots
  • 3 Tbsp olive oil (or butter)
  • 5 cloves garlic
  • 1 Tbsp fresh thyme (or 1 tsp dry)
  • 1 tsp dried basil
  • 3 cups chopped hearty greens such as kale, green cabbage, Swiss chard, or collard greens
  • 8 cups no-chicken broth or vegetable broth (low sodium, 2 quart containers)
  • 1 can beans of choice, such as white beans, chickpeas, or pinto beans (approximately 15 ounces)
  • 1/8 tsp ground cloves 
  • salt and pepper, to taste
  • up to one 12 oz package of noodles of choice (*see noodle notes below)

Optional, but highly recommended

  • 1 Tbsp fresh sage, about 8 to 12 leaves, finely minced (or 1 tsp dry)
  • 2 or 3 bay leaves, fresh or dry
  • 1 Tbsp nutritional yeast
  • 2 Tbsp miso paste (dissolved in 1/2 to 1 cup water before adding to soup)
  • chopped fresh parsley to top/serve
  • bread or crackers, for serving


  • Add olive oil or butter to the bottom of your stockpot or sauce pan and turn it on over medium-high heat.
  • Add chopped onions, celery, and carrots, along with a sprinkle of salt and pepper. Saute until the onions become translucent, and the carrots and celery are just fork-tender (about 10 minutes). Stir occasionally. 
  • Next, add the herbs (minced if fresh) and minced garlic along with the chopped leafy greens. Add optional sage and whole bay leaves now. Cook about five minutes, stirring on occasion.
  • Add all of the other called-for ingredients except the noodles: the no-chicken broth or vegetable broth, nutritional yeast, dissolved miso paste , ground cloves, and beans. (Drain and rinse canned beans before adding them).
  • Bring to a boil before adding noodles.
  • Add noodles. Break long spaghetti-like noodles in half first. Follow the recommended time on your particular noodle package, but remove from heat when the noodles are just about done but ever-so-slightly el dente still. They’ll continue to cook a bit once you turn off the heat. Stir on occasion while cooking. (*See noodle notes below for alternative option)
  • Serve and enjoy!
  • Store leftovers in the refrigerator and enjoy within one week.
  • Freeze extras in freezer-safe containers for up to 6 months.


Noodle notes: Use only half or two-thirds of the 12-ounce package as a lower carb option. We used an 8 ounce package in this particular batch, and it was plenty! Egg noodles are a chicken noodle soup classic, but you can use any type or long or short noodles that you wish. As a gluten-free option, I highly suggest these organic brown rice spaghetti noodles. 
We always cook our noodles right in the same pot as the soup. However, you can also cook them in a separate pot of water and add them to the soup at the end, or add noodles to each bowl of soup upon serving.