• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Desserts
    • Mains
    • Drinks
    • Snacks
    • Food Tips
    • Sign Up
  • About
    • Food Photography Tips
    • Privacy Policy
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
My Vegan Minimalist
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Desserts
  • Mains
  • Drinks
  • Snacks
  • Food Tips
  • Food Photography Tips
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Vegan Recipes » Vegan Cream of Chicken Soup

    Vegan Cream of Chicken Soup

    Published: Jul 26, 2021 · Modified: Apr 13, 2022 by Tajda Ferko This post may contain affiliate links

    67 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    My vegan cream of chicken soup is a healthy & light take on a classic feel-good dish. Flavoursome and packed with good-for-you veggies. You’ll need simple, staple ingredients and just 1 pot.

    A bowl of soup placed on a plate with pasta and another bowl next to it,

    Why Make This Dish

    • Packed full of hidden veggies for the ultimate good-for-you factor
    • A super light take on traditional cream of chicken soup
    • Undetectably vegan
    • No fancy ingredients or equipment required
    • Cheap, staple ingredients used
    • Easy to customise with your own veggies of choice
    • Can be made with or without mock (vegan) chicken
    • The perfect festive starter or main

    Before we begin, time for an important disclaimer. This is a super light and healthy take on cream of chicken soup. 

    If you’re looking for a similar but heavier main, you might want to check out my vegan stew & dumplings. 

    Ingredients

    You'll need the following ingredients to make this delicious vegan cream of chicken soup:

    A list of all ingredients needed to make vegan chicken soup placed on a chopping board.

    Ingredient Notes:

    Carrots – I recommend thin, medium-sized carrots as they cook much quicker.

    Unsweetened plant milk - such as almond, soy, or oat. Avoid coconut milk because it might have an overpowering flavour.

    Cornstarch - sometimes referred to as cornflour. Can be substituted for plain white flour.

    Nutritional yeast – Sometimes referred to as ‘nooch’ or ‘yeast flakes’. It can be left out, but gives it an extra flavour punch. 

    Vegetable stock: I used a vegetable stock cube and dissolved it in 500 ml (around 2 cups) water.

    Thyme - I used dried thyme. Can be substituted for fresh.

    Step-by-step Instructions

    Grab your quick visual instructions to this recipe below. Remember that full instructions with exact ingredients are waiting for you at the bottom of this post. 

    A collage of six images showing soup being cooked from start to end.
    1. Cut all your vegetables. Add oil to pan, fry your vegetables for 5 minutes.
    2. Add a splash of water and fry for another 12-15 minutes.
    3. When the veggies have softened, add milk, cornstarch, stock, nutritional yeast, and seasoning.
    4. Bring to boil. If you want your veggies even softer, boil for some longer. Add pasta to your soup pan and simmer until your pasta is cooked.
    5. If your soup is getting too thick add more stock.
    6. Optional - In the meantime, fry your vegan chicken in a non-stick pan for 4-5 minutes (feel free to substitute for tofu, seitan, etc. or leave out).

    Serve immediately – this dish doesn’t keep well so make sure to enjoy it fresh.  

    Expert Tips

    A large marble soup pan full of vegetable soup with various ingredients, linen and chopping board next to it
    1. Avoid whole-wheat pasta

    Whole-wheat pasta will soak up any water much quicker, meaning you will be left with practically no soup. 

    Choose white pasta instead.  If you're determined to use whole-wheat pasta, make sure to halve the amount stated in the recipe card below.

    2. Cut your veggies small

    Cut your veggies small (particularly carrots) - the smaller they are, the quicker they will cook. 

    3. Use unsweetened plant milk

    If you get this step wrong, your dish will be a disappointment. Make sure you use completely unsweetened plant milk. Check the nutritional label on the back to make sure the sugar levels are 0g.

    4. Wait until your veggies have softened

    To get the most out of this dish, you’ll want the veggies to be tender. Make sure to wait with adding the pasta until your veggies (particularly carrots as they need the longest) have softened.

    5. Don’t overcook the pasta

    This might go without saying, but I needed to point it out just in case. It’s so easy to get distracted and forget about your dish.

    Overcooking the pasta is a sure-fire way to turn this dish into a failure. To avoid this, make sure to stay alert or set a timer on your phone.

    FAQ 

    An overhead view of a bowl of soup with a spoon placed in the middle.
    Is this dish gluten-free?

    Yes, but you will need to be careful when selecting your plant-based milk and replace regular pasta with a gluten-free version. Make sure to choose gluten-free plant milks such as soya & almond.

    Do I need to use the vegan chicken alternative?

    Absolutely not! Leaving out the vegan chicken will not affect the flavour of your soup at all. I’ve included the vegan chicken to add some crispy texture, but there’s definitely no need for it. You could substitute it for tofu, tempeh, seitan, soy chunks or just leave it out altogether.

    Can I substitute any ingredients?

    Yes! Feel free to use white onions, scallions or shallots instead of red onion. You could also add celery, potatoes or mushrooms if desired. 

    What can I use instead of cornstarch?

    You can substitute the cornstarch in this recipe for plain white flour (or plain gluten free flour).

    How to prevent veggies from sticking to the pan?

    First, use a non-stick pan. Second, add a good splash of water or more oil. Third, remember to stir the veggies regularly.

    Can I store this soup for later?

    You technically can store this soup, but I would strongly advise against it. It’s by far the best when eaten fresh. The pasta pieces are likely to soak up much of the moisture from your soup even when using white pasta.

    Can I make this soup oil-free?

    No problem! Simply just fry the vegetables in water instead of oil. Remember that your vegetable stock might contain some oil or vegetable fat so your dish won't be entirely oil-free.

    Enjoyed my vegan cream of chicken soup? Discover my favourites vegan mains:

    • Baked Mac & Cheese
    • Roasted Red Pepper Pasta
    • Vegan Orzo Recipe

    As always, thank you so much for being here! If you have any questions, make sure to leave them in the comments section below. Remade this recipe? Make sure to share and tag @myveganminimalist.

    I absolutely love to see your recipe remakes!

    FREE 5-DAY FOOD PHOTOGRAPHY COURSE

    Please wait...

    Thank you for signing up!

    Vegan Cream of Chicken Soup

    Light and healthy vegan cream of chicken soup for instant comfort food feels.
    5 from 7 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: Vegan
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 3
    Calories: 282kcal
    Author: Tajda Ferko

    Equipment

    • Chopping board
    • Sharp knife
    • Measuring cups or kitchen scale

    Ingredients

    • 2 carrots
    • 1 leek
    • 1 red onion
    • 6 cloves garlic
    • 1 tbsp olive oil or other light vegetable oil
    • 2 tbsp cornstarch
    • 300 ml plant milk unsweetened
    • 500 ml vegetable stock
    • ½ tsp dried thyme
    • 3 tbsp nutritional yeast
    • salt and pepper to taste
    • 90 g soup pasta
    • vegan chicken, tofu, seitan, soy chunks, etc optional
    US Cups - Metric

    Instructions

    • Wash and scrub carrots and leek well. Cut onion, garlic, carrots & leek into small chunks.
    • Add olive oil to a hot medium-sized pan.
    • Then add onion, garlic, carrots and leek. Fry on medium high heat for 5 minutes. Add a splash of water and fry for 12-15 more minutes until the veggies have softened. Stir regularly and add more water if required.
    • Dissolve cornstarch in plant milk. Mix well to ensure no clumps remain.
    • Add cornstarch and plant milk mixture, stock, thyme, nutritional yeast, salt and pepper to your pan. Bring to boil. If your want your veggies to soften further, simmer for 5-10 more minutes.
    • Optional step: In the meantime, heat up a tsp of oil in a separate pan and fry vegan chicken for 4-5 minutes (or longer if needed). Season with salt, pepper and garlic powder.
    • Return to your soup pan. Once the soup is boiling, add pasta.
    • Simmer until your pasta is cooked (usually around 8-9 minutes depending on the pasta shape). If the soup is becoming too thick, add more stock.
    • Serve immediately and add vegan chicken if desired.

    Notes

    • Pay particular attention to washing leek. Make sure to open leek layer by layer and let it stand under cold water to remove the soil, especially near the root part. Scrub it well before cutting.
    • Cut your veggies small (particularly carrots) - the smaller they are, the quicker they will cook. 
    • Avoid using wholemeal pasta. It will soak up any water much quicker, meaning you will be left with practically no soup. 
    • Make sure you use completely unsweetened plant milk. Check the nutritional label on the back to make sure the sugar levels are 0g.
    • To make it gluten-free, use gluten free pasta.
    • There's a chance you will need to add more stock than the amount stated in the recipe. This depends on the size of your pan, the heat of your stove, your personal taste etc. Feel free to add more stock if desired. 
    • You technically can store this soup, but I would strongly advise against it. It’s by far the best when eaten fresh. The pasta pieces are likely to soak up much of the moisture from your soup even when using white pasta.

    Nutrition

    Calories: 282kcal | Carbohydrates: 47g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 836mg | Potassium: 480mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7651IU | Vitamin C: 11mg | Calcium: 180mg | Iron: 2mg
    Tried This Recipe? Tag Me Today!Mention @MyVeganMinimalist or tag #MyVeganMinimalist!
    « Free Food Photography Course
    Vegan Wilted Spinach Salad with Tahini Dressing »

    5-Day Free Food Photography Course

    Privacy Policy
    • 25 Yellow Fruits - The Ultimate List
    • Kaffe Karlsson - Scandinavian Coffee Cocktail
    • Konnyaku Powder Jelly (3-Ingredient Candy)
    • Mango Bubble Milk Tea
    • When is Rhubarb in Season?

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Tajda (pronounced tide-ah) and I'm here to take you on a delicious plant based journey! My recipes are easy to make, affordable and always vegan.

    More about me →

    Trending

    • Aquafaba Chocolate Mousse
    • Vegan Oat Blueberry Muffin Recipe
    • In-depth Foodtography School Review + Discount (+ Free Bonus)
    • Vegan Oat Milk Pancakes

    Festive Food

    • Vegan Date Caramel Slice with Nuts Crumble (Easy & Gluten-Free)
    • Vegan Spiced Pear & Almond Cake
    • Vegan Pigs In A Blanket
    • Vegan Chocolate Swirl Pumpkin Brownie (Ultra-Rich, Fudgy & Simple)

    As seen in

    Free Course

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    Copyright © 2022 My Vegan Minimalist