Vegan Chicken Noodle Soup

Serving: approx 6 people /// Cooking time: 30 mins

Soup Ingredients:

  • 10 cups water
  • 5-6 tbsp Boon Broth
  • 1 large carrot, sliced thin
  • 4 cups pasta of choice
  • Fresh thyme (optional)
  • Fresh parsley to garnish (optional)

Vegan Chicken Ingredients:

  • 2 cups soy curls
  • 2 tbsp olive oil
  • 1-2 tsp vegan chicken seasoning
  • 2 tsp nutritional yeast
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ⅛ tsp cumin
  • ⅛ tsp fresh thyme
  • ⅛ tsp basil
  • ⅛ tsp black pepper


  1. In a medium-sized pot add the 10 cups of water and 5 tbsp of Boon Broth, whisk until well combined.
  2. Next, thinly slice the carrot, and then add the carrots and a few sprigs of fresh thyme to the pot.
  3. Turn on your stove to high-medium heat and cook the broth until the carrots are soft (this should take about 15 minutes).
  4. Next, place your soy curls in a bowl of water to rehydrate them. This should take 10 minutes. When done, remove from the water.
  5. To a medium-sized frying pan add 2 tbsp of olive oil and all of the vegan chicken spices. Toss in the soy curls, and cook for approx 6-8 minutes.
  6. In the meantime, cook the 4 cups of pasta following the instructions on the box. This should take about 7-10 minutes.
  7. Once the pasta is done cooking, drain the water and add the noodles to the soup broth.
  8. At this time everything should be done cooking. You can remove everything from the stove. To serve, scoop 1½ – 2 cups of the soup into a bowl, add some of the soy curl chicken strips on top, and garnish with fresh thyme and parsley. Enjoy!


  • You can add the soy curls to the pot if you’d like, however I find they keep their “chicken-y” flavour much better if you keep them separate. As well, the soy curls will continue to expand if you keep them in water.