The Souper Series: Vegan ‘Chicken’ Noodle Soup

For most of my childhood my mum would make this incredible chicken soup during the winter months, full of shredded roast chicken, chicken stock, chilli, lentil soup mix and all mopped up with a thick loaf of pana di casa bread. I absolutely loved it.

I still don’t know why it’s taken me almost three years to replicate (or at least try to replicate) my mum’s chicken noodle soup, but I’ve finally done it. And I think I did a pretty good job.

I’ve used gluten free spaghetti in this recipe, but you could substitute it for a barley and lentil soup mix if desired. The addition of textured vegetable protein is definitely what gives this soup the ‘chicken-y’ texture so I’d recommend getting your hands on some if you can! It absorbs any flavour you cook it in so it’s perfect in soups or in a chilli or spaghetti bolognese! It’s also reasonably cheap and can be found at most health food stores.


  • 1tsp coconut or extra virgin olive oil
  • 1/2 medium brown onion, thinly sliced
  • 1tsp minced garlic
  • 1tsp chilli flakes, salt and pepper
  • 1 serving gluten free spaghetti
  • 1/2 carrot, cubed
  • 1/2 zucchini, cubed
  • 3-4 leaves of kale, chopped finely
  • 1/4 cup textured vegetable protein (TVP)
  • Enough vegetable stock/ vegan chicken stock to cover. Use store bought, or make your own (my recipe HERE)


  1. In a medium sized saucepan, melt coconut oil and then fry off the onion and garlic for approximately 5 minutes.
  2. Add the carrots and zucchini (add a splash of water if the pot starts to burn) and sautée for a few more minutes.
  3. Add the spaghetti (I broke mine into halves) and TVP then cover with vegetable broth.
  4. Season with chilli, salt and pepper to your desired tastes then allow to simmer, covered, for the recommended pasta cooking time. Read the label of your specific pasta for this.
  5. 5 minutes before ready, add the chopped kale.
  6. Serve immediately with a squeeze of lemon juice and some cracked black pepper.

Serves one very hungry person.

This recipe is one I’d recommend cooking on the day you want to eat it. Gluten free pasta doesn’t last particularly well once cooked, and the kale and other vegetables will go a little dull and mushy. I often keep pre-chopped vegetables in my fridge so this soup turns out to be fairy time efficient anyway!



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