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Vegan Chicken Noodle Soup

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This Vegan “Chicken” Noodle Soup, also known as Italian Penicillin Soup, is the ultimate cozy bowl for cold days. It’s quick, flavorful, and loaded with tender veggies, tiny noodles, bright lemon zest, and parsley, with an optional vegan chicken boost for extra protein! Save this one for the days you want something soothing, comforting, and deeply nourishing in under 30 minutes.
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Vegan Chicken Noodle Soup (aka “Italian Penicillin Soup”)

There are a few recipes that just feel like a reset button, and Chicken Noodle Soup is at the top of the list for many of us. It’s soothing, cozy, and exactly what you want when it’s cold out, you’re feeling run down, or you just need a warm bowl of comfort that tastes like someone took care of you. If you grew up being spoon-fed the idea that chicken is the healing hero of chicken noodle soup, I’m here to lovingly dismantle your childhood beliefs because it’s simply not true. The magic has never been the bird.

The real immune-boosting superpowers come from the vegetables, herbs, spices, and mineral-rich broth. Garlic, onions, carrots, celery, and fresh herbs are loaded with antioxidants, vitamins, and anti-inflammatory compounds that help your body fight infections, soothe inflammation, and support your gut, aka the headquarters of your immune system. The steam and optional crushed red pepper flakes open your sinuses, the hot broth keeps you hydrated, and the carbs give you energy when you feel like a dying Victorian child. The chicken was just… there. A supporting extra. A background actor we were tricked into applauding.

Which brings me to this soup: my Vegan Italian Penicillin situation (also known as chicken noodle soup). Each bite is cozy, nostalgic, and packed with everything your immune system is begging for. It feels like a warm hug, clears your throat, calms your sniffles, and convinces you you’re going to survive whatever seasonal nonsense is currently circulating. No poultry required! This soup proves that the veggies have been doing the heavy lifting all along.

The Best Vegan Chicken Noodle Soup

What makes this the best vegan chicken noodle soup (in my very biased opinion) is how balanced it is. You get savory broth, soft noodles, tender carrots and celery, and a little bit of “chicken-y” chew from plant-based protein. It tastes like homemade chicken noodle soup, but without the actual chicken. It’s also a great “everybody wins” soup because it’s the kind of noodle soup that works as lunch, dinner, meal prep, and the go-to recipe you share with a friend when they text you, “I’m sick, send help!” The recipe is easily adaptable and can be double or triple batched if you want to share the love with others!

Sautéed carrots, celery, and onions cooking in a pot with garlic, base for homemade vegan soup

Also Known As Italian Penicillin Soup

Did you know that many people call chicken noodle soup, Italian Penicillin Soup or pastina soup? It’s not medicine (sadly), but it is absolutely one of my favorite easy soup recipes for sick days, long winter weeks, and the “I need something nourishing ASAP” season. There isn’t really a long or special history to the name, but I think it’s a fun fact, and now you know that they are all basically the same soup but with different names. Pastina soup is pretty much just Italian chicken noodle soup! 

Traditionally, Italian Penicillin Soup (or pastina soup) is a simple broth-based soup with pasta, aromatics, and fresh lemon. It’s cozy, bright, and soothing in the way only simple food can be. This vegan version is my plant-based twist, which still gives Italian penicillin soup vegetarian energy, but with vegan chicken added for protein and heartiness. Whether you call it Italian penicillin soup or vegan chicken noodle, it’s the same goal: to make you feel better from the inside out!

Chopping celery into small pieces on a wooden cutting board
Plant-based chicken pieces browning in a pan, golden and slightly crisp for vegan soup preparation

Vegan “Chicken” Noodle Soup Ingredients

  • Vegan chicken: Mock meats are not usually my thing, but I used Abbot’s Butcher plant-based chicken, and it gave the recipe the perfect “chicken” noodle vibe without any weird ingredients. If you don’t want to use a vegan chicken, you can leave it out entirely or substitute it for jackfruit, soy curls, or white beans.
  • Onion + garlic: The base of flavor. This is where the broth starts building that “I swear this is actual chicken noodle soup” depth.
  • Carrots + celery: Classic soup essentials; they add natural sweetness, texture, and that familiar comfort-food essence.
  • Italian seasoning + black pepper + sea salt: Italian seasoning gives the soup its cozy, herby backbone, while black pepper and salt bring everything into focus.
  • Crushed red pepper (optional): A tiny bit of heat adds depth and can feel especially good during the cold season. Totally optional, and you can adjust based on your spice comfort level.
  • Water + vegan “chicken” bouillon: This combo creates an instant broth that tastes like it simmered all day. Bouillon is my secret weapon behind a lot of my recipes, and this vegan chicken noodle soup recipe is no exception!
  • Gluten-free stelline or pastina pasta: I used stelline pasta, gluten-free little star-shaped noodles that literally translate to tiny stars in Italian, and trust me, they live up to the name (and are way easier to spoon into your mouth than long egg noodles). Any small pasta will work. 
  • Bay leaves: Add a subtle earthy depth to the broth while it simmers.
  • Lemon zest + parsley: This is what makes the soup feel bright and restorative. Lemon lifts everything, and parsley adds fresh, herby cheer.
Spoon lifting vegan soup with tender pasta, vegetables, and plant-based chicken pieces in a rich savory broth

What If I Can’t Find Vegan Chicken?

No vegan chicken? No problem, this soup will still be amazing without it! You can leave it out entirely and keep it simple, or swap in another plant-based option. If you want a similar bite, try soy curls (they’re amazing at soaking up broth) or jackfruit for a shredded texture. If you’re craving extra protein and a creamy finish, white beans are also delicious and turn the broth slightly richer. 

How To Make Chicken Noodle Soup

This is one of those recipes that feels like you did something major, but it’s actually very quick. Here is how you’ll make it:

Brown the Vegan Chicken

Heat a large pot or Dutch oven over medium heat and cook the vegan chicken until the edges are golden and a little crisp. This adds so much flavor. Remove it from the pot and set aside.

Sautéed carrots, celery, and onions cooking in a pot with garlic, base for homemade vegan soup

Build the Cozy Veggie Base

In the same pot, sauté the onion, garlic, carrots, and celery until softened and fragrant. If anything starts to stick, splash in a bit of water to deglaze (or use a little dairy-free butter or olive oil if you prefer).

Make the Broth + Cook the Noodles

Stir in the seasonings, then add the water and vegan “chicken” bouillon and bring everything to a gentle boil. Add the pasta and bay leaves, then simmer until the noodles are tender.

Finish Bright + Serve

Turn off the heat and stir in lemon zest and parsley for that fresh, “Italian penicillin soup” magic. Add the vegan chicken back in, give it one final stir, and serve hot and cozy.

What to Serve With This Chicken Noodle Soup

This soup is absolutely a full meal on its own, but if you want to make it extra comforting, serve it with slices of warm bread or a grilled sandwich. If you’re feeling fancy, a little side salad with lemony dressing is a great contrast to the cozy broth. And if you’re making this as one of your go-to easy soup recipes for sick or cold days, I highly recommend pairing it with your coziest blanket and your favorite movie!

Hearty vegan soup with small pasta, carrots, celery, herbs, and plant-based chicken in a creamy golden broth

Vegan Chicken Noodle Soup FAQ

Are stock cubes vegan? Sometimes yes, sometimes no. Many stock cubes contain milk ingredients, chicken fat, or “natural flavors” that aren’t clearly plant-based. Always check the label, or choose explicitly vegan bouillon cubes to be safe.

How can I make a vegan chicken stock? The quickest way is using vegan bouillon with water, but you can also build a more “from scratch” broth with vegetable stock, onion, garlic, carrots, celery, bay leaves, and herbs. 

What are other vegan chicken substitutes for this soup? Great options include soy curls, jackfruit, tofu, tempeh, seitan (if you’re not gluten free), or beans. Each one gives a slightly different texture, but they all work perfectly.

Can I make this gluten free? Yes, as long as you’re using a gluten free pasta and bouillon.

Can I make this ahead of time? You can, but keep in mind pasta loves to soak up broth. So if you want to meal prep this soup, consider cooking the pasta separately from the broth and other ingredients.

Did you make this recipe?

Don’t forget to leave a rating and review below and let me know how you liked this recipe! Try these other cozy and comforting soups next:

Sweet Potato Kale and White Bean Soup

Sauerkraut Bean Soup

Gluten Free Vegan Lasagna Soup

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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spoon lifting vegan soup with celery, carrots, noodles, and parsley
Jackie Akerberg

Vegan Chicken Noodle Soup

5 from 4 votes
Print Recipe Pin to Pinterest!
This Vegan “Chicken” Noodle Soup, also known as Italian Penicillin Soup, is the ultimate cozy bowl for cold days. It’s quick, flavorful, and loaded with tender veggies, tiny noodles, bright lemon zest, and parsley, with an optional vegan chicken boost for extra protein! Save this one for the days you want something soothing, comforting, and deeply nourishing in under 30 minutes.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Calories: 398

Equipment

  • stove

Ingredients
  

  • 10 oz vegan chicken*
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • ½ tsp Italian seasoning
  • ¼ tsp crushed red pepper, optional*
  • ½ tsp ground black pepper
  • ½ tsp sea salt
  • 8 cups water
  • 1 tbsp vegan “chicken” bouillon
  • 12 oz gluten free stelline, or pasting pasta
  • 2 bay leaves
  • 1 lemon, zested
  • ⅓ cup parsley leaves, finely chopped

Method
 

  1. Heat a large cast iron skillet over medium heat and add the vegan chicken, if using. Cook according to package, or for 5-6 minutes, stirring occasionally until edges are browned. Remove and set aside.
  2. In the same pot, add in the onion, garlic, carrots and celery. Sauté for 4-5 minutes until tender. The veggies will release a lot of liquid, but add a splash of water to deglaze if needed, or dairy-free butter or olive oil.
  3. Season with the Italian seasoning, optional red pepper flakes, black pepper and sea salt before pouring in the water and adding the bouillon. Pour in the pasta and stir to combine, bringing to a gentle boil. Add the bay leaves and simmer for 10 minutes or until pasta is tender.
  4. Stir in the lemon zest, "chicken", and parsley and enjoy!

Notes

  • I used Abbot's Butcher plant-based chicken - it's made from pea protein and clean ingredients and has 11g of protein per serving
  • If you don't want to use a vegan chicken, you can leave it out entirely or substitute it for jackfruit, soy curls, or white beans
  • The crushed red pepper adds a depth of flavor and a little heat, which helps clear sinuses and break up mucus. However, it is optional, or the amount can be reduced to your spice preference.

Nutrition

Serving 1servingCalories 398kcalCarbohydrates 56gProtein 12gFat 15gSaturated Fat 3gPolyunsaturated Fat 8gMonounsaturated Fat 3gCholesterol 1mgSodium 1378mgPotassium 233mgFiber 5gSugar 3gVitamin A 5420IUVitamin C 18mgCalcium 61mgIron 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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11 Responses

  2. Hi! I love your recipes and am excited to try this one. If I substitute soy curls, should I cook them first or throw them into the broth dry? Thank you 🙂

    Reply

  3. 5 stars
    The best “chicken ” noodle soup I’ve had.

    I love all your food. I look forward to your recipes. I make most of them. Never disappointed!

    Reply

  4. 5 stars
    I must be missing something. When do you add the “chicken” back in? When you add the water and pasta? Thanks. Always love your recipes.

    Reply

  5. 5 stars
    I’m slightly obsessed with this soup. I made my first batch on Thursday, finished the pot on Sunday morning (don’t judge) and just made a double batch with the lofty goal of getting some of it into the freezer…

    Thanks for an outstanding recipe.

    Reply

    1. Hey Shannon! So happy to read that you’re loving this chicken noodle soup recipe!! I will never judge you for eating a healthy soup all weekend long heheh thanks so much for sharing your experience and taking the time to rate this recipe!

      Reply

  6. 5 stars
    This soup is delicious! If the pasta is kept aside separately until ready to eat, can this soup be frozen?

    Reply

    1. Hey Jaime, I haven’t tried freezing this soup but I do believe the broth would freeze up well and just add your noodles in fresh whenever ready to serve! Can’t wait for you to try it 🙂

      Reply
5 from 4 votes

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