Yes, vegetarians can enjoy the rich flavor and comforting benefits of chicken noodle soup — without the chicken.
It’s National Soup Month!
Do you love soup? I do. For me, making and eating soup is a simple pleasure. Not everyone feels the same way at first — my husband used to see soup as merely a side dish rather than a satisfying main. The first time I served homemade vegetable soup to guests he was surprised. Over time he learned to appreciate a well-made soup, especially when it’s packed with fresh vegetables, herbs, and flavor.
Healthy Chicken-Style Soup, Meatless
Traditional chicken soup is known for warming the body and soothing colds; some studies suggest the combination of warm broth and proteins can help relieve symptoms. As a vegetarian, I replace chicken with plant-based alternatives and emphasize herbs and vegetables that offer similar comforting and nourishing effects. My ChickN and Pasta Soup recipe from my cookbook Homestyle Favorites Made Meatless is one example, but most chicken soup recipes convert nicely with a few thoughtful substitutions.
The key is boosting vitamin and mineral content with leafy herbs like parsley and watercress, which enhance both flavor and nutrition. This version is particularly comforting when you’re feeling under the weather — a bowl of hot, savory soup can be the perfect pick-me-up.
Using Meat Substitutes
I often use a Quorn™ product for its texture and juiciness, but you can easily swap another vegetarian chick’n product, chopped tempeh, baked tofu, tvp, or even garbanzo beans. Each option brings a slightly different texture and protein profile, so choose what you prefer or have on hand.
- 2 Tbsp olive oil
- 2 stalks celery, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped
- 6 cups vegetarian chicken broth
- 2 cups Quorn™ chick’n tenders (or other vegetarian chicken substitute)
- 1 bay leaf
- 1 tsp dried parsley (or 1 tbsp fresh, chopped)
- 1 tsp salt, or to taste
- 1 1/2 cups fine egg noodles (or your preferred pasta)
- 1/2 cup fresh watercress or spinach, chopped
- Dash of hot sauce (optional)
- Chop the celery, carrots, and onion.
- Heat the olive oil in a large saucepan over medium heat. Add the chopped vegetables and sauté until softened, about 3–5 minutes.
- Add the vegetarian broth, chick’n tenders, bay leaf, parsley, and salt. Bring to a boil, then reduce the heat and simmer for 15 minutes to meld flavors.
- Stir in the noodles and the watercress or spinach. Continue cooking for another 15 minutes, or until the noodles are tender.
- Adjust seasoning with hot sauce if desired. Remove the bay leaf before serving.
Make it a Meal
Turn this soup into a full meal by serving it with homemade crackers or fresh bread. If you grow herbs on your windowsill, add fresh parsley, dill, or a touch of rosemary to brighten the soup and increase its antioxidant content.
About the Cookbook
My cookbook Homestyle Favorites Made Meatless is currently out of print, but I have a limited number of copies available. If you’re interested, please contact me through my site. Remaining copies are offered at a reduced price.