This one-pot Vegan Chicken Noodle Soup combines easy-to-make, nostalgic flavour and plant-based goodness. Made with seasoned tofu that tastes like chicken, it can be ready in 30 minutes. You won’t even miss the meat!
A Warm, Cozy & Comforting Soup
Childhood memories are precious and recreating vegan versions of the dishes I loved as a child is a way to relive those moments. This no-chicken noodle soup is one of them. 🥹
It’s flavourful, hearty, and packed with plant-based protein, making it even better than regular chicken soup. And the best part? It’s a comforting meal perfect for when you’re feeling sick or during the winter months.
If you love cozy recipes, check out these blog favourites: Vegan Broccoli Cheddar Soup & Vegan Congee! They’re both delicious! 😋
Why You’ll Love This Recipe
- One-pot recipe – Shhh 🤫 this recipe almost works as a one-pot wonder except for the tofu, which you can quickly pan-fry while the soup simmers.
- Nourishing and satisfying – With a hearty mix of vegetables, grains, and protein, this soup is the perfect way to fuel your day.
- Tofu mimics chicken – The tofu is seasoned with nooch, soy sauce, and poultry seasoning, making it a tasty and flavourful substitute for chicken.
Ingredient Notes
With just 10 affordable and simple ingredients, you can easily recreate this timeless recipe. See the recipe card for exact amounts.
- Tofu – Plays the role of our chicken. I’m using extra firm tofu that I’ve seasoned and pan-fried.
- Nutritional Yeast – Enhances the soup with a savoury, umami flavour and depth. Available at major grocery stores, bulk food stores, and health food stores.
- Vegetables – Celery, carrots, and garlic serve as the aromatic base. You can also include onions, but I omitted them due to my allergy.
- Broth – Opt for vegan chicken-flavoured broth for a classic taste or use your preferred vegetable broth. In this recipe, I used Knorr vegetable instant stock mix.
- Herbs & Spices – Flavour the soup with poultry seasoning, dried Italian seasoning, salt, and pepper.
- Pasta – I prefer elbow macaroni but you can use your favourite pasta shape, such as rotini, shells, ditalini, or even broken-up spaghetti.
How To Make It
- Pat the tofu dry and cube it. Cook it in a pan with oil, nutritional yeast, soy sauce, poultry seasoning, salt, and pepper until browned.
- In a large pot, sauté garlic, celery, and carrots in oil until golden.
- Add broth, Italian seasoning, poultry seasoning, and pasta. Boil, then simmer for 10-15 mins uncovered, stirring often.
- Stir in tofu or garnish each bowl with tofu and parsley before serving.
👩🏻🍳 Jazz’s Tips
- Slice carrots and celery evenly to ensure even cooking alongside the pasta.
- Season with salt and pepper to taste, adjusting if needed, especially since broth brands vary in salt levels.
- Use fresh herbs like thyme, sage, or rosemary instead of dried Italian seasoning. Add 6 whole sprigs to the pot and remove after cooking.
Serving Suggestions
Once your pasta reaches your desired tenderness, it’s time to serve up this soup! For the best experience, serve it immediately, as the pasta will continue to absorb the broth.
Ladle the soup into bowls and garnish with fresh chopped parsley. For a heartier meal, pair it with a vegan grilled cheese sandwich or serve with fresh or toasted buttered bread on the side. Enjoy!
How To Store
Have leftovers? Store them in an airtight container in the fridge, where they’ll stay fresh for 4-5 days. As the pasta will absorb some broth, you can add extra broth to thin it out when reheating, if desired.
Frequently Asked Questions
You can use prepackaged vegan chick’n, shredded king oyster mushrooms, soy curls, chickpeas, or omit the tofu altogether.
Yes, poultry seasoning is typically vegan and consists of herbs and spices such as sage, thyme, marjoram, rosemary, and black pepper. You can find it in the spice aisle of most grocery stores.
Seasoning is key. Remember to check your soup’s flavour as you cook. If it tastes bland, add more salt, black pepper, or a squeeze of fresh lemon juice to enhance it. Fresh herbs like parsley or dill can also be added when serving.
⭐️ MORE COZY RECIPES
- Vegan Broccoli Cheddar Soup
- Vegan Pistachio Loaf Cake
- Vegan Mapo Tofu
- Vegan Blueberry Muffins
- Japanese Curry w/Chickpeas
DID YOU MAKE THIS VEGAN CHICKEN NOODLE SOUP?
If you made this recipe, please leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Your feedback is appreciated!
Vegan Chicken Noodle Soup with Tofu
Ingredients
Tofu Chick'n
- 2 tbsp olive oil
- 350g extra firm tofu
- 1 tbsp soy sauce
- 2 tbsp nutritional yeast
- 1 tsp dried Italian seasoning
- 1 tsp poultry seasoning
Soup
- 1 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 cup celery, diced
- 1 cup carrots, peeled/diced
- 8 cups vegetable broth
- 2 tsp dried Italian seasoning
- 1 ½ cups dry elbow pasta
- 1 tsp poultry seasoning
- salt to taste (1/4 tsp)
- fresh parsley (garnish)
Instructions
Tofu Chick'n
- Pat tofu dry, then cube. In a large non-stick pan over medium-high heat, cook tofu with olive oil, nutritional yeast, soy sauce, poultry seasoning, Italian seasoning, salt, and pepper until golden brown, about 5-6 minutes. Set aside.
Soup
- Heat a large pot (5-6qt) over medium-high heat. Add the olive oil, then sauté garlic, celery, and carrots until they're slightly golden, about 5 minutes.
- Add vegetable broth, Italian seasoning, poultry seasoning, and pasta. Cover and bring to a boil over high heat. Simmer uncovered for 10-15 minutes, stirring often. The soup is done when the pasta is cooked and the veggies are tender. Adjust the salt if necessary, starting with 1/4 tsp.
- Stir in tofu or garnish each bowl with tofu and fresh chopped parsley before serving.
Video
Notes
- Slice carrots and celery evenly to ensure even cooking alongside the pasta.
- Season with salt and pepper to taste, adjusting if needed, especially since broth brands vary in salt levels.
- Try using fresh herbs such as thyme, sage, or rosemary instead of dried Italian seasoning. Add about 6 whole sprigs of fresh herbs to the pot and remove it once the soup is done cooking.
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