You know those days when only a big bowl of steaming soup will do? That’s exactly why I fell in love with my chicken less noodle soup years ago. It’s got all the cozy vibes of the classic but skips the meat without losing any flavor. Seriously, even my meat-loving husband goes back for seconds! What I adore most is how fast it comes together—just 30 minutes from chopping to slurping. The veggie broth gets so rich with those tender noodles and fresh carrots, celery, and onions. It’s become my go-to when someone’s under the weather or when I need a quick, soul-warming lunch. Pro tip: always make extra because it tastes even better the next day.

Why You’ll Love This Chicken Less Noodle Soup

This soup checks all the boxes for the perfect weeknight meal. Here’s why it’s a staple in my kitchen:

• Ready in 30 minutes flat—faster than takeout on a busy night
• Naturally vegetarian but hearty enough to satisfy everyone
• Pure comfort in a bowl with that nostalgic noodle soup vibe
• Easy to tweak—add mushrooms, swap noodles, or spice it up

Trust me, your spoon will keep diving back in for more.

Ingredients for Chicken Less Noodle Soup

Gathering the right ingredients is half the battle with this recipe—but don’t worry, everything’s simple and probably already in your pantry. The magic happens when these humble ingredients come together:

• 8 cups vegetable broth (homemade if you’ve got it, but store-bought works great too—just check the salt level!)
• 2 cups eggless noodles (I use wide ones for that classic soup texture, but any shape works)
• 1 cup diced carrots (¼-inch pieces—they should be small enough to cook fast but still have a little crunch)
• 1 cup diced celery (slice those ribs thin so they melt right into the broth)
• 1 cup diced onions (yellow onions are my go-to for their sweet balance)
• 2 cloves garlic, minced (fresh is key here—no jarred stuff!)

And for the flavor boosters:

• 1 tsp dried thyme (rub it between your fingers before adding to wake up the oils)
• 1 tsp dried parsley
• 1 bay leaf (don’t skip this—it adds that mysterious depth)
• Salt and pepper to taste (I always wait until the end—broths vary so much)
• 2 tbsp olive oil (for sautéing those veggies to golden perfection)

See? Nothing fancy—just good, honest ingredients that turn into something magical.

How to Make Chicken Less Noodle Soup

Alright, let’s get cooking! This is one of those recipes where the process is just as comforting as the final bowl. The smell of veggies sautéing will have everyone hovering around the kitchen asking when it’ll be ready. Here’s how we do it:

Step 1: Sauté the Vegetables

First, grab your favorite soup pot—I use my trusty 5-quart Dutch oven. Heat the olive oil over medium heat until it shimmers (about 1 minute). Toss in those diced onions, carrots, and celery with a pinch of salt. Now here’s my secret: stir just enough to coat them in oil, then let them sit for a good 2 minutes before stirring again. You want the onions to turn slightly see-through and the carrots to get those bright orange edges. That’s when you know they’re ready!

After about 5 minutes, when your kitchen smells amazing, add the minced garlic. Stir constantly for just 60 seconds—any longer and the garlic might burn. When you get that first whiff of toasty garlic, it’s showtime for the broth!

Step 2: Simmer the Broth and Noodles

Pour in all that gorgeous vegetable broth and crank the heat to high. Wait for big bubbles to break the surface—that’s your cue to add the noodles, thyme, parsley, and that all-important bay leaf. Give it one good stir, then immediately reduce the heat to a gentle simmer (medium-low on my stove).

Set your timer for exactly 10 minutes—this is when the magic happens! The noodles will plump up and the broth will develop deep flavor. Peek in at 8 minutes to check noodle doneness (they should be tender but still have a tiny bite). Fish out the bay leaf (nobody wants to crunch into that!), taste for salt and pepper, and you’re done!

Pro tip: The noodles keep absorbing liquid, so if you’re not serving immediately, undercook them slightly or add a splash of hot broth when reheating.

Tips for Perfect Chicken Less Noodle Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to slurp-the-last-drop amazing:

• Undercook those noodles slightly—they’ll keep softening in the hot broth even after you turn off the heat. Mushy noodles = sad soup.
• Taste your broth before adding salt—some store-bought kinds are saltier than others. I always add pepper at the end too.
• Double the garlic if you’re feeling bold (I often do!). It gives that extra cozy depth.
• Let it sit 10 minutes before serving—the flavors marry beautifully.

Remember: this recipe loves your personal touch. Swap thyme for rosemary, toss in spinach at the end—make it yours!

Ingredient Substitutions and Notes

The beauty of this chicken less noodle soup? It’s practically begging for your personal twist! Here’s how to tweak it without losing that soul-warming goodness:

• Noodle swaps: Gluten-free pasta works perfectly—just check the package for cooking time adjustments. Rice noodles give it an Asian flair (add ginger with the garlic!).
• Protein boost: Cubed tofu added with the broth turns this into a meal. White beans work too—just stir them in warmed at the end.
• Broth variations: Mushroom broth adds earthiness, while a splash of soy sauce amps up the umami.
• Fresh herbs: Swap dried thyme for 1 tbsp fresh rosemary if you’re feeling fancy.

The golden rule? Taste as you go—every tweak changes the flavor dance!

Serving and Storing Chicken Less Noodle Soup

This soup deserves a cozy presentation! Serve it piping hot in your favorite bowls with a hunk of crusty bread or buttery crackers on the side. A sprinkle of fresh parsley or a dash of red pepper flakes adds a pop of color and flavor. Leftovers keep beautifully in the fridge for up to 3 days—just store them in an airtight container. Reheat gently on the stovetop, adding a splash of broth if the noodles soaked up too much liquid. Pro tip: pack it for lunch—it’s even better the next day!

Chicken Less Noodle Soup Nutritional Information

One hearty bowl of this soup gives you all the comfort without the guilt! Here’s the scoop per serving (about 1½ cups):

• Calories: 180
• Fat: 6g (mostly the good kind from olive oil!)
• Carbs: 28g (with 4g fiber from all those veggies)
• Protein: 5g

Values vary by brands—especially with different broths or noodles. But honestly? The way it makes your soul happy is the best nutrition of all.

FAQs About Chicken Less Noodle Soup

Got questions? I’ve got answers! Here are the things people ask me most about this soul-warming soup:

Can I freeze chicken less noodle soup?
Oh honey, I don’t recommend it—those noodles turn into sad little mush puffs when thawed! The broth and veggies freeze fine alone though. Make it fresh when cravings hit.

What can I add for more protein?
Tofu cubes tossed in when simmering work great (extra firm holds best). White beans or chickpeas add creaminess too—just stir them in warmed at the end so they don’t get mealy.

Help! My soup got too thick overnight.
No worries—it’s just those thirsty noodles! Add hot broth or water when reheating until it’s your perfect slurpable consistency.

Can I make this gluten-free?
Absolutely! Rice noodles or gluten-free pasta work beautifully. Just adjust cooking time per package—some GF noodles need less time.

Is there a substitute for vegetable broth?
Mushroom broth adds earthiness, or use water with extra garlic and herbs in a pinch. Taste and tweak!

Rate and Share Your Chicken Less Noodle Soup

Did this soup warm your soul like it does mine? I’d love to hear how yours turned out! Snap a pic and tag me—nothing makes me happier than seeing your cozy soup creations.

30-Minute Chicken Less Noodle Soup That’s Magically Hearty

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• Author: Christina R. Jones
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A comforting and flavorful soup made without chicken, perfect for vegetarians or those looking for a lighter option.

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Ingredients

Scale 1x2x3x

• 8 cups vegetable broth
• 2 cups eggless noodles
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Pour in vegetable broth and bring to a boil.
5. Add noodles, thyme, parsley, and bay leaf. Reduce heat and simmer for 10 minutes.
6. Season with salt and pepper to taste.
7. Remove bay leaf before serving.

Notes

• Use gluten-free noodles if needed.
• Add tofu or mushrooms for extra protein.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 5g
• Sodium: 800mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg

Keywords: vegetarian soup, eggless noodles, comfort food