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+ servings

Vegan Cream of Chicken Soup

Light and healthy vegan cream of chicken soup for instant comfort food feels.
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


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


  • 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


  • 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.


  • 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.


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