One-Pot Vegan Lemon Turmeric Chicken Noodle Soup (gluten-free)
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A bright and cozy One-Pot Vegan Lemon Turmeric “Chicken” Noodle Soup made with gluten-free noodles, fresh vegetables, fragrant herbs, zesty lemon, turmeric, and savory plant-based chicken. This cozy, one-pot, vegan soup is nourishing, comforting, and ready in under 40 minutes.
This Vegan Lemon Turmeric “Chicken” Noodle Soup is a bright, comforting twist on the classic, made entirely plant-based and gluten-free. It’s loaded with nourishing vegetables, tender gluten-free noodles, and plant-based chicken. Fresh lemon juice adds an uplifting brightness, making this soup perfect for cozy nights, sick days, or anytime you need a warm, soothing bowl of nourishment. This one-pot meal is easy to make, family-friendly, and ready in under 40 minutes.
Why You’ll Love This Vegan Lemon Turmeric Chicken Noodle Soup
Bright + Comforting: Classic chicken noodle flavor with a refreshing citrus twist.
Immune-Supporting: Made with garlic, turmeric, lemon, and vegetables that nourish the body.
100% Plant-Based: Chick’n-style protein options make it taste authentic without any animal products.
Gluten-Free: Perfect for anyone avoiding gluten without sacrificing texture or flavor.
One Pot: Minimal cleanup and ideal for busy weeknights.
Kid-Friendly: Mild, cozy, and customizable—great for family meals.
Ingredients
Olive oil. Olive oil is used to sauté the vegetables.
Onion. Builds that classic cozy soup flavor right from the start. I used sweet yellow onion.
Celery. This gives the soup that familiar, comforting chicken-noodle taste and crunch.
Carrots. They add a natural sweetness and a pop of color to the bowl. I like to use mini carrots for smaller carrot slices in the soup.
Salt and black pepper. Essential seasonings for balancing flavor. I like to use Himalayan pink salt for a more mild salt flavor.
Garlic. Boosts immune benefits and enhances overall savoriness. I purchased peeled whole garlic cloves.
Thyme. Dried thyme adds that nostalgic, herby note you expect in a classic noodle soup.
Oregano. Brings a warm, earthy flavor that rounds everything out. You’ll used dried oregano in this soup.
Vegan “chicken”. Plant-based chicken takes the place of animal chicken and adds heartiness and protein.
Nutritional yeast. Gives the broth a subtle, savory “chicken-y” and touch of cheesy richness without any real chicken. Also adds B vitamins, fiber, and plant-based protein. I used this non-fortified nutritional yeast.
Turmeric. Ground turmeric gives the broth a golden hue and immune supporting boost.
Vegetable broth. This becomes the flavorful base that everything simmers in. I used this vegetable broth.
Gluten-free noodles. They make the soup extra cozy and satisfying. I used gluten-free mafalda noodles.
Lemon juice. Brighten and balance the broth with fresh citrus flavor. I had some pure, hand-squeezed lemon juice on hand and used that to cut out a step in recipe prep!
Fresh parsley. Add a vibrant, fresh finishing touch.
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How to Make This Chicken Noodle Soup
1. Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrots. Add the salt and pepper. Cook for 5–7 minutes until softened.
2. Add Herbs + Vegan Protein
Stir in the dried thyme and oregano. Cook for another minute or two then add the plant-based chicken, nutritional yeast, turmeric. Simmer for 10 minutes, until the plant chicken is fully cooked.
3. Add the Broth
Pour in the vegetable broth and bring to a gentle boil.
4. Cook the Noodles
Add the gluten-free noodles directly into the pot. Cook according to package instructions, stirring occasionally to prevent sticking.
5. Finish with Lemon
Reduce heat and stir in the lemon juice. Adjust seasoning as needed.
6. Serve
Spoon the soup into bowls, garnish with fresh parsley, and enjoy warm with optional slices of gluten-free bread.
Storage
Store in airtight containers for up to 3 days. Add extra broth when reheating as noodles absorb liquid.
FAQ
Can I use different kinds of vegan “chicken”?
Yes. You can use soy curls, chickpeas, jackfruit, and store-bought chick’n strips. I used this plant-based chicken.
Can I make this soup creamy?
Absolutely. Stir in ½–1 cup plant-based milk for a creamy lemon broth. I suggest coconut milk, oat milk, cashew milk or soy milk.
Can I make this without noodles?
Yes. Substitute cooked rice, quinoa, or cauliflower rice for a grain-free option.
Will gluten-free noodles get mushy?
They can get mushy if left in the soup too long. It depends on what kind and what brand of gluten-free noodles you use. In soup, gluten-free noodles continue absorbing broth even after cooking. When planning to store leftovers, for best results, cook the noodles separately.
Can I freeze it?
Freeze this soup without noodles for up to 3 months. Most gluten-free noodles (rice, corn, lentil, quinoa blends, etc.) become mushy, grainy, or fall apart once frozen and thawed because they lack gluten, which normally provides structure. When frozen, they soak up even more liquid and turn soft and sometimes disintegrate. Thaw overnight before reheating and adding cooked noodles.
More Noodle Soup Recipes To Try
One Pot Vegan Cabbage Roll Soup
All the flavors of cabbage rolls but without all the extra work! This One Pot Vegan Cabbage Roll Soup is the perfect easy weeknight meal made with plant-based ground beef, chopped green cabbage, and rice simmered in a savory tomato, onion, and garlic broth.
Easy Vegan Italian Wedding Soup (gluten-free!)
This Easy Vegan Italian Wedding Soup is a meat-free and gluten-free rendition of a traditional Italian recipe favorite. Sweet yellow onion, celery, and carrots are sautéed until tender, then combined with garlic, Italian spices, vegetable broth, and chopped kale. Juicy vegan meatballs and gluten-free stelline pasta are added to this cozy, flavorful soup for the most comforting cold weather lunch or dinner.
Easy Plant-Based Minestrone Soup
This Easy Plant-Based Minestrone Soup recipe is the perfect warming soup on a cold day. It's made completely vegan and gluten free with vegetable broth, onion, garlic, celery, carrots, fire roasted tomatoes, kidney beans, lentils, basil, parsley and gluten-free noodles for a filling, nourishing Italian-inspired soup recipe!
Recipe Video
One-Pot Vegan Lemon Turmeric Chicken Noodle Soup (gluten-free)
- Total Time: 35 minutes
Description
A bright and cozy One-Pot Vegan Lemon Turmeric “Chicken” Noodle Soup made with gluten-free noodles, fresh vegetables, fragrant herbs, zesty lemon, turmeric, and savory plant-based chicken. This cozy, one-pot, vegan soup is nourishing, comforting, and ready in under 40 minutes.
Ingredients
- 1–2 tablespoons olive oil
- 1 cup sweet yellow onion, diced
- 3–4 garlic cloves, minced
- 1 cup celery, diced (2-3 celery stalks)
- 1 cup mini carrots, sliced
- 1 teaspoon salt, plus more to taste
- 1/4–1/2 teaspoon ground pepper, plus more to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 10 ounces plant-based chicken
- 2 tablespoons nutritional yeast
- 1 teaspoon ground turmeric
- 8 cups (64 ounces) vegetable broth
- 8 ounces gluten-free noodles (I used mafalda noodles)
- 1/4–1/3 cup lemon juice (use 1/3 cup for a more zingy soup flavor)
- fresh parsley, chopped
Instructions
-
Heat the olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrots. Add the salt and pepper. Cook for 5–7 minutes until softened.
-
Stir in the dried thyme and oregano. Cook for another minute or two then add the plant-based chicken, nutritional yeast, turmeric. Simmer for 10 minutes, until the plant chicken is fully cooked.
-
Pour in the vegetable broth and bring to a gentle boil.
-
Add the gluten-free noodles directly into the pot. Cook according to package instructions, stirring occasionally to prevent sticking.
- After the noodles are soft (but not mushy!) reduce heat and stir in the lemon juice. Adjust seasoning as needed.
- Spoon the soup into bowls, garnish with fresh parsley, and enjoy warm with optional slices of gluten-free bread.
Store in airtight containers for up to 3 days. Add extra broth when reheating as noodles absorb liquid.
Notes
READ THE BLOG POST FOR MORE TIPS & SWAPS & INFORMATION!
Gluten-free noodles soak up the broth very quickly, so this soup is best enjoyed right away.
If you’re planning to store soup for leftovers, I suggest cooking the noodles separately. If you store the soup with the cooked noodles, it’s still delicious reheated, but you may want to add extra broth.
- Prep Time: 5
- Cook Time: 30
- Category: Soups
