This healthy Vegan Chicken Noodle Soup is pure comfort food in a bowl. Warm up with this easy meal on a cold Winter day.
It's that time of year when many people warm up with a bowl of their favorite soup, myself included. Nothing says comfort food like a bowl of 5 Ingredient Curry Peanut Pumpkin Soup.
Today I decided to switch out my normal creamy soups for a Vegan Chicken Noodle Soup. It's similar to a classic chicken noodle soup but with baked tofu instead of chicken.
I started with a mirepoix, which is just a fancy way of saying onions, celery, and carrots. To that, I added vegetable broth, thyme, and a bay leaf.
Then I added the noodles and cooked them in the broth. For serving, I included a few options. You could use all of them, a couple, or none at all.
My favorites are nutritional yeast, lemon juice, and chopped parsley. Red pepper flakes are good too, especially if you're feeling under the weather.
Other soup recipes to try are my Vegan Garden Vegetable Soup, Roasted Cauliflower Soup, and Vegan Sweet Potato Rosemary Soup.
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❤️ Why You'll Love It
- It is a healthy alternative to chicken noodle soup.
- It's a hearty meal.
- It is simple and easy to make.
🧾 Ingredients
- Onion: Adds a sweet pungent flavor. Yellow onion or white onion will both work.
- Garlic: Adds a pungent flavor.
- Celery and carrots: Enhance and deepen the flavors.
- Olive oil: To cook the veggies.
- Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of sodium.
- Dried thyme: Adds an earthy, minty note. It reminds me of the flavors of Thanksgiving.
- Bay leaf: Lightens the flavors of the soup and adds flavor.
- Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce, liquid aminos, or coconut aminos.
- Fusilli pasta: I used gluten-free brown rice pasta. Use your favorite pasta.
- Salt and pepper: Enhances flavors and adds flavor.
- Baked tofu: I used my Savory Baked Tofu recipe. You could also use extra firm tofu or firm tofu straight out of the package, but it won't add the extra flavor that the savory baked tofu has.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Cook onions, garlic, celery, and carrots in olive oil in a large pot until softened.
Step 2: Add vegetable broth and herbs. Bring to a boil.
Step 3: Add noodles. Cook until the noodles are tender.
Step 4: Add savory baked tofu. Cook until heated through.
💭 Tips
- Make the Savory Baked Tofu the day before to make things easier for yourself. Better yet, double the batch and use the extra for salads and sandwiches for your lunch.
- Chop or crumble the baked tofu, depending on how you like it.
- There's no need to cook the noodles ahead of time. Cook them in the vegetable broth for less cleanup.
- Add more or less broth depending upon how you like it.
👩🏻🍳 Recipe FAQs
This recipe calls for extra firm tofu, which will not fall apart in soup.
The majority of dry pasta is vegan. Make sure to read the labels. I like fusilli pasta for this vegan chicken noodle soup.
Vegan Soup and Chili Recipes
This vegan tofu noodle soup recipe is the one you'll want in your repertoire for the cold months of the year.
If you tried this Vegan Chicken Noodle Soup Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Chicken Noodle Soup
Ingredients
- 1 medium onion, chopped (1 cup)
- 1 garlic clove, minced
- 2 celery stalks, chopped (about 1 cup)
- 2 carrots, chopped (1 cup)
- 2 tablespoons olive oil
- 6 cups low sodium vegetable broth
- ¾ teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons low sodium gluten free tamari
- 8 ounces brown rice fusilli pasta (or your favorite)
- Salt and pepper
- 1 batch Savory Baked Tofu chopped or crumbled
For Serving (optional)
Instructions
- Place a large stockpot over medium heat and add olive oil. Add chopped onion, garlic, celery, and carrots. Cook for about 5 minutes, until vegetables are softened.
- Add vegetable broth, thyme, bay leaf, tamari, and salt and pepper. Bring to a boil, then add noodles. Cook for 7-10 minutes (or according to package directions). The last 2-3 minutes, add the Savory Baked Tofu to heat it through.
- Pull out bay leaf. Serve with lemon wedges and chopped parsley, if desired.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Builddaysis.Com says
In creating this vegan tofu noodle soup, I used a mixture of olive oil with just a little bit of coconut oil to improve the mouthfeel. To the broth, I also added some soy sauce and nutritional yeast, to make up for the umami flavor lost to making this meatless. And finally, to give the tofu more of an irregular shape, I smashed it slightly before chopping it into chunks that I then roasted. We felt like this gave it a little more of a classic look, but it s totally optional. Aside from that, the ingredients probably look familiar to you. Just go into zen mode chopping a few veggies and your vegan chicken noodle soup alternative will be ready in no time. Packed with veggies, vitamins, fiber, and protein too, this is a comforting vegetarian soup for colds, or just for somebody who wants a tasty bowl of food ??