Meat Free Monday One day a week can make a world of difference

Chick’n Noodle Soup

Nava Atlas
  • Serves: 6-8
  • Preparation: 10
  • Cooking: 30
  • Ready: 40

A simple, soothing soup reminiscent of the classic favourite, but without the bird!


  • 1 tablespoon olive oil
  • 3 large celery stalks, finely diced
  • 3 medium carrots, peeled and thinly sliced, or 1 to 1½ cups (120-180 g) chopped baby carrots
  • 2 to 3 cloves garlic, minced
  • 1 small onion, minced
  • 8 cups (2 litres) water, plus more as needed
  • 2 vegetable or vegan chick’n-style bouillon cubes
  • 1 teaspoon salt-free seasoning
  • 1 teaspoon dried dill (or add fresh at the end)
  • 2 cups (200 g) tiny pasta (see Note)
  • 6-8 oz (170-230 g) vegan chick’n product, chick’n-style seitan, or baked tofu, chopped into small pieces
  • salt and freshly ground pepper to taste
  • ¼ cup minced parsley or scallion (spring onion)
  • 2-3 tablespoons chopped fresh dill (if you haven’t used dried)


Heat the oil in a large soup pot. Add the celery, carrots, garlic, onion, and about 2 tablespoons water. Cover and sweat over medium heat for about 8 minutes, or until the vegetables begin to soften, stirring occasionally.

Add the water, bouillon cubes, seasoning, and dried dill if using and bring to a slow boil. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.

Raise the heat and bring to a more vigorous simmer. Add the noodles and vegan chick’n and simmer steadily for 5 to 8 minutes, or until the noodles are al dente. Make sure not to overcook, as the noodles will continue to soften in the hot broth.

Season with salt and pepper. If you opted for fresh dill, stir in now along with the parsley or scallion, then serve at once.

As the soup stands, the noodles quickly absorb the broth. If you plan on having leftovers of the soup, add a cup or so of additional water before storing, and adjust the seasonings. This way the soup can develop more flavour as it stands.

Note: Anellini is the name for tiny pasta rings. These work great and cook quickly. You can also use vermicelli or angel hair, broken into 1½-inch pieces. Or, if you find any other short fine noodles, just make sure they’re not egg noodles.

Additonal notes

Recipe from Vegan Soups and Stews by Nava Atlas. Published by Book Publishing Company ©2023. Reprinted by permission.

“Vegan chick’n noodle soup recalls a simple, soothing soup from my childhood. Chances are, there was something like it in your past as well. It proves that cool-weather soups need not always be thick to provide a sense of warmth. This recipe gives you a choice of plant proteins to swap in for chicken. Because the noodles absorb the broth as the soup stands, it thickens – a lot. So while it doesn’t seem like it makes a lot at first, it keeps on yielding. When you add more water to the soup, adjust the seasonings to your taste.”

Vegan Soups and Stews For All Seasons front cover

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