Slow Cooker Chicken Noodle Soup {Vegan}

It’s Crazy Cooking Challenge time again and this month is Chicken Noodle Soup. I made a yummy Vegan Chicken Noodle Soup with eggless egg noodles way back on Day 26 of my 2011 challenge, so I needed to find something to stand up to the memory of that soup.

A couple of years ago, I made Stephanie O’Dea’s Old Fashioned Chicken Noodle Soup Slow Cooker Recipe for my meat-eating husband with ground chicken. He adored it. I, of course, thought it smelled like real chicken (primarily because it was real chicken) and couldn’t handle it. So, since then, I’ve tried variations with chicken substitutions. My favorite used 1/2 a bag of PictSweet brand frozen Teriyaki vegetables, egg noodles and Quorn chicken cubes. But the hubster missed the chickeny flavor of the chicken, so we went with chopped seitan this time to see if he’d find it any more chickeny (I lobbied for chickpeas, but lost). And, I wanted to stick as close as I could to my new Get Real attitude, so I wanted to use fresh veggies.

Stephanie’s blog is one of my absolute favorites, her CrockPot ingenuity and her realistic explanations of results (good and bad) are inspiring. I highly recommend you check out her blog A Year of Slow Cooking if you haven’t already.

Slow Cooker Chicken Noodle Soup
Adapted from Old Fashioned Chicken Noodle Soup Slow Cooker Recipe.

  • 4 cups water
  • 2 cups Easy Slow Cooker Vegetable Broth
  • 8 ounces seitan, chopped
  • 1 tablespoon olive oil (optional for “chickeny” greasiness)
  • 1 pound potatoes, diced
  • 2 cups broccoli florets
  • 1 small onion, diced
  • 1 tablespoon, plus 1 teaspoon balsamic vinegar
  • 1 teaspoon House seasoning OR salt and pepper, to taste
  • 6 ounces egg noodles (I used eggless)
  • 1 large handful raw spinach leaves

Combine all ingredients EXCEPT noodles and spinach in a 4-quart crock. Cook on LOW for 7-8 hours. In last 10 minutes of cooking, add noodles and raw spinach. Cover and cook on HIGH for remaining 10 minutes. Note: If you are serving the soup later or expect leftovers, cook and store noodles separately to prevent sogginess.

Top with Parmesan substitute if desired and serve.

The Results
I love the flavor of this soup. I went a little crazy on the extra broccoli and potatoes, so the soup wasn’t quite as brothy as I would’ve liked, but the flavor is fantastic. My only complain is the broccoli got a bit too mushy for my taste.

This post is shared with What’s for Lunch Wednesday , Gallery of Favorites, Simply Delish and Muffin Tin Monday.

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  1. D @ The Shady Porch says

    Hi! Visiting from the CCC (#43). I did not know there could be a vegan version of Chicken Noodle Soup! I am not vegan savvy but I would love to try this!

  2. Jennifer Sikora says

    What is sietan? This sounds very good. You can visit mine here

  3. Kristi says

    Thanks D and Jennifer.@Jennifer–Seitan is a vegetarian/vegan meat substitute usually made from vital wheat gluten, nutritional yeast and seasonings. It's basically a stand-in for the chicken.

  4. Teri@thefreshmancook says

    I love broccoli in my soup also, but I agree, it gets soggy. The addition of the potatoes is a wonderful idea. This sounds really great!

  5. Cares and Mimi says

    Oh my – this sounds like a great recipe. I am trying to incorporate one (or two, if I can manage the rebellion) meatless dinner recipe a week in our house. Thanks for sharing a great alternative with the ease of using the slow cooker. – Cares

  6. Tina @ MOMS CRAZY CO says

    Thanks for participating! (just fyi… looks like the button is messed up) Let me know if you need me to re-email you the code!LOOKS LIKE SOME DELISH SOUP! :-)

  7. momto8 says

    thanks! all the concessions stands at my kids sporting events have soup in a crock pot..I never actually saw a recipe before ..thanks! i learn something new everyday!