Simplest Ever Vegan Chicken Soup Base – Low Sodium, No MSG, Big Flavor
This little jar is the secret behind so many of my cozy soups! It’s my homemade Vegan Chicken Soup Base, and once you make it, I promise you’ll never go back to the store-bought kind.
It’s the simplest thing ever. A handful of pantry spices, a quick whirl in the blender, and you’ve got a savory, golden seasoning that tastes just like classic chicken soup, with no chicken at all. Just stir a spoonful into hot water and you have a comforting cup of broth in seconds.
I use it in everything: my Nonna’s Penicillin Soup, matzo ball soup, a chicken noodle soup without the chicken, and even to give plain rice a big boost of flavor. It keeps in the pantry all winter long, so it’s always there when you need a warm bowl of comfort. 🍲
Why I Make My Own Soup Base
Have you ever turned over a jar of store-bought bouillon and read the label? So many of them are loaded with sodium, and some still contain MSG and other additives you just don’t need. A single cup of broth made from some popular bouillon cubes can have close to half a day’s worth of salt!
When I make my own, I’m in control. I use real herbs and spices, a sprinkle of good sea salt, and that’s it. It’s lower in sodium, there’s no MSG, and it’s still so high in flavor. As I get older, I pay more and more attention to how I feel after I eat, and simple, clean ingredients like these just make me feel my best.
This soup base is:
- Low in sodium, and you decide exactly how much salt goes in
- Made without MSG or fillers
- 100% plant-based, vegan and naturally gluten-free
- Ready in about 5 minutes with ingredients from your spice cabinet
- Shelf-stable, so it keeps in your pantry all winter
- So versatile: broth, soups, rice, grains, veggies and more
- Budget-friendly, since one batch makes about 16 cups of broth
What Makes It Taste Like Chicken Soup
The magic is in the combination. Each ingredient plays a part in giving you that savory, cozy, “just like Grandma’s” flavor:
- Nutritional yeast flakes: This is the base of the whole recipe. It has a rich, savory, slightly cheesy flavor and gives the broth that beautiful golden color.
- Onion and garlic powder: The backbone of any good soup. They add a deep, slow-simmered flavor without any chopping.
- Dried dill: This is my secret for that classic chicken soup taste. I always use dill when I’m making matzo ball soup or chicken noodle soup without the chicken.
- Dried parsley and thyme: Fresh, herby and so comforting. The parsley really makes a difference, so don’t skip it!
- Mushroom umami seasoning: I’m obsessed with the Mushroom & Company Multipurpose Umami Seasoning Blend from Trader Joe’s. It gives the broth such a yummy, meaty flavor. I always buy two jars at a time because I’m so afraid they’ll stop selling it!
- Paprika (optional): Just a touch adds warmth and a little extra color.
- Black pepper and sea salt: I use Celtic sea salt, but Himalayan sea salt works great too.
Vegan Chicken Soup Base
Rate This Recipe:
Equipment
- Small Blender or Spice Grinder
- Measuring cups and spoons
- airtight glass jar
Ingredients
- ½ cup nutritional yeast flakes
- 3 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp dried dill
- 1 tsp dried parsley
- 1 tsp mushroom umami seasoning Trader Joe's
- 1 tsp dried thyme
- ½ tsp paprika optional
- ½ tsp ground black pepper
- 1 tsp sea salt Celtic or Himalayan
Instructions
- Add the nutritional yeast, onion powder, garlic powder, dill, parsley, mushroom umami seasoning, thyme, paprika (if using), black pepper and sea salt to a small blender or spice grinder.
- Twist on the lid and blend for 10 to 15 seconds, until everything is a fine, even powder.
- Give it a good shake to make sure it’s fully mixed (a little dance is optional, but encouraged!).
- Transfer the soup base to an airtight glass jar and label it.
- To make broth, stir 1 tablespoon of soup base into 1 cup of hot water. Adjust to taste, adding a little more for a richer broth.
More About This Recipe
Kitchen Tools You’ll Need
- Small blender or spice grinder
- Measuring cups and spoons
- Airtight glass jar
Christine’s Tips
- Start with less, then add more: Begin with 1 tablespoon per cup of water. If you love a richer broth, add another teaspoon or two.
- Blend it fine: A quick blend turns the dried herbs into a fine powder, so it dissolves easily with no floating bits.
- No Trader Joe’s nearby? Swap the umami seasoning for the same amount of dried mushroom powder, or simply leave it out.
- Make it salt-free: Leave out the sea salt and season each pot of soup to taste instead. Perfect if you’re watching your sodium.
- Check your labels: If you need it to be gluten-free, make sure your spices and seasoning blend are certified gluten-free.
Nutrition
How I Use My Soup Base
This is where the fun begins! One little jar gives you so many easy, cozy meals:
- A sippable cup of broth: Stir 1 tablespoon into a mug of hot water for a soothing, golden broth. It’s my go-to when I’m feeling under the weather or just want something warm in the afternoon.
- Soups: Use it anywhere a recipe calls for chicken or vegetable broth. It’s the soup base I spoon into my Nonna’s Penicillin Soup, and it’s perfect for Christine’s Matzoh Ball Soup and my Sicilian Chicken (or Chicken-less!) Soup.
- Flavorful rice and grains: Cook your rice, quinoa or orzo in soup-base broth instead of plain water. You’ll get savory, golden grains that taste like a restaurant pilaf.
- Roasted veggies and potatoes: Toss vegetables with a drizzle of olive oil and a sprinkle of soup base before roasting.
- Sauces and gravies: Stir a spoonful into a pan sauce or plant-based gravy for extra depth.
Storage
- Pantry: Store your soup base in an airtight glass jar in a cool, dry place. It keeps beautifully all winter, up to 6 months.
- Keep it dry: Always use a clean, dry spoon so no moisture gets in and makes it clump.
- Give it a shake: The ingredients can settle over time, so give the jar a good shake before each use.
- Make it a gift: Pour it into a pretty jar, add a cute label and a little tag with the directions. It makes such a thoughtful homemade gift for the holidays!
Why This Soup Base Is Good for You
Nutritional Yeast for B Vitamins and Plant Protein
Nutritional yeast is a plant-based powerhouse. Many brands are fortified with B vitamins, including B12, which can be harder to get on a plant-based diet. It also adds a little complete plant protein to every cup.
Garlic and Onion for Immune Support
Garlic and onion have been kitchen staples for comfort and wellness for generations. Garlic contains sulfur compounds with natural antibacterial and anti-inflammatory properties, and onion adds the antioxidant quercetin.
Herbs for Antioxidants
Dill, parsley and thyme aren’t just for flavor. These dried herbs bring antioxidants and plant compounds that make every cup of broth a little more nourishing.
Less Sodium, More Flavor
Because you control the salt, each cup of broth has a fraction of the sodium found in many store-bought bouillons. That’s great news for your heart and blood pressure, especially for women over 50.
Final Thoughts
I love recipes like this one: simple, real ingredients that make everyday cooking easier and healthier. One quick batch and you’ve got a cozy cup of broth, a pot of soup or a flavorful side dish ready any time you need it.
Once you start making your own soup base, you’ll wonder why you ever bought the store-bought kind. It’s good for you, high in flavor, and it just makes everything taste like home.
If you make this recipe, I’d love to see it! Share your cute jar on Instagram and tag me @christine_avanti. And never forget: you are deeply loved by God. ❤️