Homemade Vegan Chicken Broth

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If there’s one thing I believe in, it’s the healing power of a warm bowl of homemade vegan chicken broth. This recipe has been my go-to comfort food for years — the kind of meal you make when you need a hug from the inside out. It comes together faster than you’d think, and the flavors are so rich and deeply satisfying that everyone who tries it asks for the recipe. I’ve made this on cold weeknights, for weekend meal prep, and even when friends come over, and it never disappoints.

What makes this homemade vegan chicken broth so special? It starts with quality ingredients like water, nutritional yeast, soy sauce, onion powder — nothing complicated, nothing you can’t find at your regular grocery store. The secret is in how everything comes together. Each component builds on the next to create layers of flavor that are so much more than the sum of their parts. I’ve tested this recipe dozens of times to get the proportions just right, and I’m really proud of where it landed. You’re going to love how the flavors develop as you cook.

Here are my top tips for making this homemade vegan chicken broth absolutely perfect: Don’t rush the cooking process. Let everything simmer low and slow so the flavors have time to meld together beautifully. If you have an immersion blender, you can blend part of the soup to make it thicker and creamier while keeping some texture. Season in layers — a little salt here, a little seasoning there — rather than all at once. And don’t forget to taste as you go! This soup also tastes even better the next day, so it’s an incredible meal prep option.

One of the things I love most about this homemade vegan chicken broth is how endlessly customizable it is. It’s already vegetarian, but you could easily make it vegan by swapping out any dairy for plant-based alternatives. Want to add more protein? Throw in some tofu, tempeh, or extra beans. The leftovers store beautifully in the fridge for 3-4 days, making this an excellent meal prep option. I love packing it for lunches throughout the week.

I really hope you love this homemade vegan chicken broth as much as our family does. It’s the kind of recipe that feels special but is totally doable on a regular basis, and that’s my favorite kind of cooking. If you try it, I’d absolutely love to hear how it turns out — leave a comment below and let me know! And if you make any fun variations or substitutions, share those too because I’m always looking for new inspiration. Happy cooking, friends!

This vegan chicken broth delivers all the savory depth you need without any animal products. It’s the secret ingredient that transforms basic soups into something restaurant-quality. Make a big batch and freeze it in portions. Use it anywhere you’d use regular chicken broth—soups, risotto, sauces, or cooking grains. The nutritional yeast and herbs create that familiar poultry-like flavor that makes this broth feel indulgent and comforting.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6

Ingredients Method

Ingredients

8 cups water
1/4 cup nutritional yeast
2 tablespoons soy sauce
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon turmeric
1/2 teaspoon dried sage
1 bay leaf
Salt and pepper to taste

Method

Combine all ingredients in a large pot. Take your time here and make sure everything is evenly distributed. I like to use a large bowl so there's plenty of room to work.
Bring to a boil, then reduce heat. Keep an eye on the heat — you want a gentle simmer with small bubbles, not a rolling boil. This helps develop flavor without overcooking.
Simmer for 20 minutes to let flavors develop. Keep an eye on the heat — you want a gentle simmer with small bubbles, not a rolling boil. This helps develop flavor without overcooking.
Strain out bay leaf.
Taste and adjust seasonings. Always taste as you go — you can add more seasoning, but you can't take it away!
Store in refrigerator up to 1 week or freeze.

Homemade Vegan Chicken Broth