Vegan Chicken Noodle Soup
2min read

Coya's Soup for Sippin'

by Valentina Concordia

2min read

We recently asked our Instagram community if they’d ever struggled with being 100% plant-based. It turned out the answer was yes. So much yes. And it inspired us to turn your fess ups into tasty recipes, but no judgement if the pans stay in the cupboard.

This ‘chicken’ soup recipe was inspired by Coya, who told us “My roommates have been making chicken soups and the cold weather has me sippin’”. We hear you Coya, and we caught the cravings. If you need us we’ll be in our PJs sipping on this warming and cosy noodle soup. 

A rich homemade stock (rather than a stock cube) makes all the difference in achieving layers of flavour reminiscent of a classic chicken soup. If we hear you slurping, we’ll just go ahead and assume it’s your roommates stealing your soup from now on.

Prep Time

10 mins

Cook Time

60 mins




250g brown onion (around 1 large)
150g carrots
150g celery 
4 cloves garlic
3 sprigs dill
6 sprigs parsley 
2 bay leaves
1 tsp black peppercorns 
1 tsp salt 
1 tbsp olive oil

Chicken Soup: 
80g carrots, sliced
80g celery, sliced
350g vegan chicken pieces, finely sliced (we used quorn)
180g pasta
¼ tsp salt 
10g fresh dill, chopped 
5g fresh chives, chopped



Start by preparing the vegetables for the stock. Chop the onion in half, leaving the skin on, and place it in a large pot. Chop the carrots and celery into rough chunks (around 4cm long) and add them to the pot.


Smash the cloves of garlic, leaving the skins on, and add them to the pot. 


Add 1L of water to the pot, along with the dill, parsley, bay leaves, peppercorns, salt and olive oil. Over medium heat, bring the stock to a boil, then lower to a simmer.


Simmer the stock for 40-45 minutes, until golden brown. Taste for seasoning and adjust to taste. 


Use a strainer or sieve to drain the stock into another pot - removing the cooked vegetables. To the pot with the vegetable stock, add the sliced carrots, celery and chicken pieces and simmer for 8-10 minutes, until the carrots and celery are tender. 


Add the pasta to the pot, and continue to simmer until the pasta is cooked through - around (8-10 minutes depending on the type of pasta). 


Stir in the chopped dill and chives. Taste the soup for seasoning and adjust to taste.


Divide the soup amongst bowls, and top with fresh black pepper and extra chopped dill and chives.

Confessions are in session, submit them here and we'll pop a Treat in your next allplants order. We might just make your story into a recipe, too! 


Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina


Let us take care of dinner

After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious meals here.
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