(Updated 12-11-25)
I first shared this recipe back in 2020 as a source of comfort during a difficult season when many of us were navigating the uncertainty of COVID-19 and spending more time at home. Now, in 2025, life has shifted in many ways, but the need for nourishing, grounding meals hasn’t changed — especially for those of us leaning into a plant-based lifestyle to support better health and emotional well-being
What are Soy Curls?
If you haven’t tried soy curls, I encourage you to give them a try. They can be purchased from Amazon.
Or, they can be purchased directly from Butler Foods. You can also find other places to purchase them via their “Where to Buy” link.
Soy curls are a great meat substitute. They even look like shredded chicken, but they’re a simple, whole-food plant protein made from 100% non-GMO whole soybeans with no additives, preservatives, sodium, or cholesterol.
Soy curls are high in plant protein and fiber, gluten-free, vegan, and heart-healthy.
They’re minimally processed, and that involves soaking, cooking, shaping, and dehydrating whole soybeans. They’re sold dry and must be rehydrated before cooking.
They’re easy to rehydrate. In fact, for this recipe, I’ve just thrown them into the pot, and they rehydrate as the dish simmers during the last 10 minutes of cooking.
Unlike many soy-based “meat alternatives,” soy curls contain the whole soybean (including the fiber), not just isolated soy protein.
Texture & Flavor of Soy Curls
- Dry soy curls look like dried strips.
- After soaking, they plump up into tender, chewy strands with a texture often compared to chicken or pulled meat rather than tofu.
- They absorb liquid and seasoning really well—so the flavor you cook them with becomes their own.
How to Use Soy Curls
Rehydrating
- Soak in warm water or flavored broth for 8–10 minutes until soft.
- Drain and lightly squeeze out excess liquid.
Cooking Ideas
Once rehydrated, soy curls are very versatile:
- Stir-fries
- Tacos, fajitas, burritos
- Sandwich fillings (like BBQ “chicken”)
- Soups & stews
- Casseroles & pasta dishes
- Salads and grain bowls
- Roasted or air-fried for crispy chunks 🍗 style texture
People often marinate them before cooking to add extra flavor, or cook them right in the sauce.
They’re closer in concept to textured vegetable protein (TVP), but because soy curls use whole soybeans (not defatted soy flour), they retain more natural nutrients and body.
Quick Tip
To boost flavor, rehydrate them in broth or sauce (soy sauce, liquid aminos, veggie stock), then sauté, roast, or air-fry for a chewy, satisfying bite in just about any savory dish.
You might also want to try my Vegan Tetrazzini with Soy Curls recipe.
How to Make Vegetable “Chicken” Noole Soup
The Vegetable “Chicken” Noodle Soup starts by sauteeing onion, garlic, carrots, and celery in a little vegetable broth or water. Then add the seasonings, water, noodles (or brown rice), green peas, chickpeas, and soy curls… all in one pot! You can’t get much easier than that! You can up the garlic for more healing power, add a little curry for extra spice, or squeeze in a little lemon juice.
Vegetable “Chicken” Noodle Soup is super satisfying and a recipe you should definitely have in your arsenal of delicious plant-based recipes!
A Note About Better Than Bouillon
One note on the Better Than Bouillon No Chicken Base. It has quite a bit of salt and is made with oil and sugar, so leave it out if you’re going salt, sugar, and oil-free. I’m in the phase of experimenting with seasonings that mimic the flavor of chicken. Let me know in the comments if you have a favorite “chicken-flavored” seasoning.
Other Healing Soups:
- White Bean Soup with Garlic, Mushrooms, and Risotto
- Winter Immunity Mushroom Soup
- Hearty Lentil Kale Soup
This vegetable “chicken” noodle soup is a soothing exilir if you’re sick or want some warm soup to sip while you remember everything you’re grateful for.
I’d love to hear your feedback for this Vegetable “Chicken” Noodle Soup with Soy Curls and Chickpeas! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Vegetable “Chicken” Noodle Soup
Equipment
- Measuring Cups and Spoons
Ingredients
- 1 cup onion chopped (about 1/2 medium onion)
- 2 cloves garlic minced
- 3 large carrots peeled and chopped
- 3 stalks celery chopped
- 1 1/2 tsp poultry seasoning
- ¼ tsp ground pepper
- 9 cups water
- 2 tbsp Better Than Bouillon No Chicken Base (optional - has salt, some sugar and oil)
- 1 ½ cups dry Butler Soy Curls
- 1 (15-oz.) can no salt added chickpeas drained and rinsed
- 1 cup uncooked pasta noodles or cooked brown rice
- ¼ cup fresh parsley chopped
Instructions
- In a large soup pot, sauté onion in 1/4 water or vegetable broth on medium heat for a few minutes. Add the garlic, carrots and celery.
- Add the poultry seasonings and sauté for another 3 minutes.
- Add water and Better Than Bouillon No Chicken Base and stir to combine. This ingredient is optional. Salt to taste, otherwise.
- Stir in the noodles and cook, uncovered, for the time suggested on the package.
- Add the soy curls and chickpeas. Continue to simmer for 10 or more minutes until the pasta is cooked.
- Add fresh parsley and stir to combine.
Notes
Nutrition
Leave a Comment and Star Rating ⭐️⭐️⭐️⭐️⭐️
I appreciate your feedback! Please consider rating the recipe along with your comment—it helps me and fellow readers. Feel free to share any substitutions, results, or tips. Kind, constructive comments only. Your email won’t be published.
I thoroughly enjoyed this soup! I appreciated the ease of preparation and the flavor. I did not have the no chicken bouillon, so just added additional poultry seasoning. It worked out great! Definitely, a keeper! I love using soy curls
Hi Carolyn, You won’t believe this coincidence. This is so cool… I was just working on my email newsletter today that will include this recipe. Thanks for your feedback. 🙂 It’s great to hear you enjoyed the soup!