This one-pot Vegan Chicken Soup, made with soy curls, is hearty, flavorful, and packed with nutritious ingredients that will satisfy both your soul and body. You may also like our Vegan Chicken Broccoli Rice Casserole.
This vegan chicken soup is easy to make and comes together in just one pot, making cleanup a breeze. Whether you’re under the weather or just in need of a cozy meal, this vegan chicken soup is sure to hit the spot. This delicious and hearty soup is gluten-free, low-fat, high-protein, oil-free, nut-free, Daniel Fast-approved, and a meal prep favorite.
Why You'll Love This Vegan Chicken Soup Recipe
- One‑pot wonder: Minimal dishes, maximum cozy.
- Fool‑the‑taste‑buds texture: Soy curls mimic chicken so well, your inner carnivore will do a double-take.
- Veggie‑loaded goodness: Carrots, celery, peas, corn, potatoes! This isn’t just soup, it’s a vegetable party.
- Meal‑prep MVP: Make a vat on the weekend, freeze or refrigerate, and thank yourself later.
- Allergy‑friendly and loving it: Gluten‑free, oil‑free, nut‑free, low‑fat, high‑protein. This soup checks more boxes than your to‑do list.
Health Benefits
- High in protein: Thanks to the soy curls, this soup is a great source of plant-based protein, which is essential for muscle repair, feeling satisfied, and overall health. Each serving has close to 13 grams of healthy plant-based protein. There are several health benefits of soy.
- Rich in vitamins and minerals: The variety of vegetables in this soup provides a wide range of nutrients, including vitamins A, C, and K, as well as potassium, folate, and iron.
- Low in fat: This soup is naturally low in fat, making it a heart-healthy option for those looking to reduce their fat intake.
- Fiber-rich: The vegetables and soy curls add a good amount of dietary fiber, which aids in digestion and helps keep you feeling full.
- Immunity-boosting: Back in the day, chicken soup was the go-to when you're sick. However, recent studies have shown that eating a diet rich in whole plant foods helps boost immunity.
What You'll Need to Make This Vegan Chicken Soup
- Soy curls: Meaty, chewy, satisfying, and protein‑rich. These are your chicken impersonators.
- Yukon gold potatoes: Add heartiness and thicken this soup.
- White or yellow miso paste: The secret ingredient that adds a salty, savory umami and digestive health.
A full list of ingredients with exact amounts can be found in the recipe card below.
In addition to these food ingredients, you'll need an immersion blender (or blender with a vented lid) and a medium-large (3.5-quart) pot with a lid.
Substitutions and Variations
- If you like heat, add a pinch of crushed red pepper or your favorite hot sauce. For a smoky kick, add in some smoked paprika.
- For a thinner consistency, use fewer potatoes.
- If you don't have soy curls, use pulled king oyster mushrooms (like with our Vegan White Bean Chili) or chickpeas. Adding in a batch of our Air Fryer Tofu Nuggets would also work.
- Add cooked al dente noodles and more veggie broth to make it a vegan chicken noodle soup. Alternatively, add in cooked al dente rice for vegan chicken and rice soup.
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How to Make This Vegan Chicken Soup
Step 1: Start by rehydrating the soy curls. Place them in a bowl and cover with hot water. Let them soak for 15 minutes or until they’re softened. Drain and set them aside.
Step 2: The potatoes are the key to thickening this hearty soup. Add chopped Yukon gold potatoes, garlic, and low-sodium vegetable broth to a large pot. Bring to a boil, then reduce the heat, partially cover with a lid, and allow the potatoes to cook for 12 to 15 minutes.
Step 3: Turn off the heat and add the miso paste.
Step 4: Use an immersion blender to blend until the mixture is smooth and creamy. Refer to the Expert Tips below if you don't have an immersion blender.
Step 5: Turn the heat back on to medium heat and add the dried seasonings.
Step 6: Add the chopped celery and carrots.
Step 7: Carefully add the rehydrated soy curls to the pot. Allow the soup to come to a gentle boil and simmer partially covered for 12 to 15 minutes.
Step 8: Add the frozen corn.
Step 9: Add the frozen green peas and give it a good stir.
Step 10: Turn off the heat and allow the soup to sit for 5 minutes. The heat from the soup will gently cook the peas and corn, still leaving them bright and flavorful. Salt and pepper to taste, top with fresh herbs, and enjoy!
Expert Tips
- Blender: If you don't have an immersion blender, carefully add the contents to a blender with a vented lid. Remove the cap and cover the blender with a clean kitchen towel (to allow heat to escape without splattering soup all over your kitchen). Blend until smooth and creamy, then return the contents to the soup pot.
- Use quality vegetable broth: The broth is the base of your soup, so choose a high-quality one for the best flavor. Homemade vegetable broth works great if you have some on hand.
- Don’t skip the soy curls: Soy curls are the key ingredient that gives this soup its “chicken” texture. They’re made from whole soybeans and are a great source of plant-based protein.
- Adjust the seasoning: Feel free to adjust the herbs and spices to suit your taste. If you like a bit of heat, add a pinch of red pepper flakes or a few teaspoons of your favorite hot sauce.
- Make it a noodle soup: To create a vegan version of Grandma's chicken noodle soup, simply add some al dente cooked pasta or rice noodles, along with more low-sodium vegetable broth.
Vegan Chicken Soup Pairings
For a starter, we recommend pairing this with a Vegan Caesar Salad, Arugula Quinoa Salad or Green Goddess Salad as a starter. Adding these leafy greens will help check the nutritional boxes for this meal.
Adding the Vegan Cornbread Muffins or Vegan Jalapeno Cornbread is a nice side to this hearty soup.
Sip on our delicious and refreshing Copycat Starbucks Pink Drink or Italian Mocktail, both of which have no added sugar.
Dessert after this vegan chicken soup can include either our Tofu Chocolate Mousse or Vegan Apple Crisp, with a scoop of Banana Nice Cream.
Recipe FAQs
Soy curls are a minimally processed, whole soy food made from non-GMO soybeans. They’re a great plant-based protein that mimics the texture of chicken when rehydrated and cooked. You can find them at health food stores or online. Check out our BBQ soy curls buddha bowl and our Sweet and Sour Vegan Chicken.
Yes, this soup stores well and tastes even better the next day as the flavors continue to develop. It's a meal-prep favorite! You can store it in an airtight container in the refrigerator for up to 5 days or freeze it for later.
Absolutely! This soup is versatile, so feel free to add other vegetables like zucchini, green beans, or mushrooms. Just be mindful of cooking times, as some vegetables may cook faster than others.
Add about 1.5 cups of cooked pasta al dente. Drain and add it to the soup with some additional low-sodium vegetable broth. That's it! Small shells, fusilli (spiral), orecchiette, or rice noodles work great in this soup.
This one-pot vegan chicken soup with soy curls is the perfect meal for any occasion. It’s easy to make, packed with flavor, and full of nutritious ingredients that will leave you feeling satisfied and nourished. Whether you’re cooking for yourself, your family, or a crowd, this soup is sure to be a hit.
More Hearty Soup Recipes to Check Out
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Vegan Chicken Soup
Equipment
Ingredients
- 2 cups soy curls
- 1 ½ cups chopped Yukon gold potatoes (with the skin on)
- 3 cloves garlic, roughly chopped or smashed
- 4 cups low-sodium vegetable broth
- 1 ½ tablespoons white or yellow miso paste
- 1 teaspoon mustard powder
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground sage
- ½ teaspoon celery seed
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 1 cup chopped yellow or white onion
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup frozen corn
- 1 cup frozen peas
- fresh herbs of choice (dill, parsley, thyme)
Instructions
- Start by rehydrating the soy curls. Place them in a bowl and cover with hot water. Let them soak for 15 minutes or until they’re softened. Drain and set them aside.
- The potatoes are the key to thickening this hearty soup. Add chopped Yukon gold potatoes, garlic, and low-sodium vegetable broth to a large pot. Bring to a boil, then reduce the heat, partially cover with a lid, and allow the potatoes to cook for 12 to 15 minutes.
- Turn off the heat and add the miso paste. Use an immersion blender to blend until the mixture is smooth and creamy. Refer to the Recipe Notes below if you don't have an immersion blender.
- Turn the heat back on to medium heat and add the dried seasonings, chopped celery, chopped carrots and the soy curls that you rehydrated, drained and set aside.
- Allow the soup to come to a gentle boil and cook partially covered for 12 to 15 minutes.
- Add in the frozen corn and peas. Give it a stir and turn off the heat.
- Allow the soup to sit for 5 minutes. The heat from the soup will gently cook the peas and corn, still leaving them bright and flavorful. Salt and pepper to taste, top with fresh herbs, and enjoy!
Notes
- Equipment: If you don't have an immersion blender, carefully add the contents to a blender with a vented lid. Remove the cap and cover the blender with a clean kitchen towel (to allow heat to escape but not splatter soup all over your kitchen). Blend until smooth and creamy, then return the contents to the soup pot.
- Use quality vegetable broth: The broth is the base of your soup, so choose a high-quality one for the best flavor. Homemade vegetable broth works great if you have some on hand.
- Don’t skip the soy curls: Soy curls are the key ingredient that gives this soup its “chicken” texture. They’re made from whole soybeans and are a great source of plant-based protein.
- Adjust the seasoning: Feel free to adjust the herbs and spices to suit your taste. If you like a bit of heat, add a pinch of red pepper flakes or a few teaspoons of your favorite hot sauce.
- Make it a noodle soup: To make it a vegan version of Grandma's chicken noodle soup, simply add some al dente cooked pasta or rice noodles with more low-sodium vegetable broth.
Gigi & Sersie says
Incredibly tasty and satisfying. I love the addition of noodles or enjoying this a toasted slice of sourdough bread.