Name: Vegan Chicken Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 tablespoons oil (optional); 3/4 cup chopped carrots; 3/4 cup chopped celery; 1 1/2 cups chopped onion; 2 cloves garlic, finely minced; 12 oz extra firm tofu, torn into one-inch pieces; 3 quarts water; 6 tablespoons Vegan Chicken Broth Powder (see notes below for an alternative); 12 oz package spiral pasta; 1 tablespoon parsley or 3 tablespoons fresh, minced; 1 1teaspoon poultry seasoning; 1 teaspoon celery seed; 1/2 teaspoon thyme; salt and pepper to taste

Vegan chicken noodle soup is comforting, hearty, and especially good if you’re feeling under the weather. It features tender chunks of extra firm tofu, fresh vegetables, and delicate noodles in a savory, DIY broth. This cruelty-free version of a classic favorite offers the same soothing flavors and textures without any animal products, making it a compassionate and delicious choice for all.

Vegan Chicken Noodle Soup Plant Easy Based Recipe Planted365 — Richly flavored broth & delicious!

Plant-Based “Chicken” Noodle Soup When You’re Sick

When you’re sick, a hot bowl of vegan chicken noodle soup can work wonders to make you feel better. Its warm, comforting broth soothes a sore throat, while tofu pieces pieces and soft noodles provide nourishment and comfort. The blend of herbs and vegetables not only adds flavor but also boosts your immune system. This classic remedy has a way of easing congestion and fatigue, making it a go-to choice for healing and comfort during illness. Another soup that can be helpful if you have a cold or flu is this Vegan Medicine Soup and Vegan Ikarian Longevity Soup is also super healthy and comforting.

I made this because the hubby had a cold and requested a vegan version of chicken noodle soup. He says it worked and it’s also delicious. We’re also super busy lately with family and building our new house (which is finally nearing completion!) so I feel like we needed some extra TLC in the form of super nutritious food.

Chicken noodle soup is awesome when you’re feeling under the weather because it’s got hydrating goodness, a nutrient-packed broth, that cozy warm feeling, steam to unclog your stuffy nose, and it’s easy on your tummy. Plus, it’s got protein to help you bounce back!

Ingredients in Vegan Chicken Noodle Soup

Vegan Chicken Broth Powder DIY is an easy recipe to make your own chicken broth powder or bouillon. It’s delicious in all sorts of things but here it’s all we need to make a tasty broth for this soup. It’s yummy. But if you don’t want to make a whole batch of this, for this recipe just use 1/4 cup nutritional yeast, 2 teaspoons salt, 1 teaspoon onion powder, and increase the other spices by about double.

Mirepoix is a mixture of diced onions, carrots, and celery used as a flavor base in cooking. It adds depth and aroma to dishes like soups, stews, and sauces.

Tofu is what I used as a chicken substitute. Soy curls would work well in a chicken noodle soup and, if you have neither tofu or soy curls, chickpeas can be used.

Water or Oil can be used for sautéing the vegetables. Use a small amount of oil for traditional sautéing or a few tablespoons of water for a water sauté. Add water as needed if using this method, as it will evaporate as it cooks.

How to Make Vegan Chicken Noodle Soup

This really couldn’t be an easier homemade soup. Just chop the vegetables, make the broth, and toss in some noodles.

Start With a Mirepoix
Mirepoix is just a fancy name for chopped onion, carrot, and celery that’s been sauteed. It’s the base for a lot of soups and adds a great deal of flavor. We’re going to use just one pan here so heat a tablespoon of oil in the bottom of your soup pot. Use medium heat, we’re doing this gently. Chop the onion, carrot, and celery and sauté until they begin to brown and become tender and translucent.

Add the Tofu
I used tofu here and thought it was delicious. Soy curls also work well when looking for a chicken-like substitute. Tofu is mild tasting and really soaks up the flavors of what’s cooked with it. I tore the tofu into bite size pieces. Tearing it instead of cutting it leaves more scraggly edges to soak up the broth.

Make the Broth
I used my own DIY Vegan Chicken Broth Powder, which is handy to make ahead and have on hand for soups, stews, or even to sprinkle on popcorn. Or use a store bought vegan chicken bouillon powder. I used two tablespoons of Chicken Broth Powder for every quart of water … so

Choose a Delicious Pasta
My favorite gluten-free pasta right now is anything from the Tinkyada brand. For this recipe, I used their Brown Rice Sprial Pasta. I like how it stays firm and doesn’t turn into mush, which can happen sometimes with gluten free pastas. Use what you have and what you like, of course.

Variations

This soup is simple and delicious as is, but there are lots of ways to change it up if you like.

The Pasta doesn’t have to spiral shaped. Use your favorite! Noodles, bow ties, elbows, spaghetti noodles, whatever.

Spice it up with a dash of cayenne or some crushed red pepper flakes (I use them in just about everything!).

Soy curls can be easily substituted for the here. Just use two cups of reconstituted soy curls in place of the tofu. Garbanzo beans are also a great swap for the tofu. Just add one or two cans of garbanzo beans in place of the tofu.

Add other vegetables. Peas, chopped zucchini, tender young beans, edamame, and/or corn would make good additions. Chopped red pepper or tomatoes would really add some variation.

Cooking Tips

Prepare the vegetables ahead of time. Peeling and chopping the vegetables in advance can really help make dinner or meal preparation go quickly and smoothly. Store them in the fridge in an airtight container for up to three day until ready to use.

If you’d like a thicker, denser soup add a bit of corn starch or tapioca starch or all-purpose GF flour. Make a slurry with a three tablespoons of either and a half cup of cold water. Stir it until the starch or flour is fully dissolved. Don’t add starch or flour directly to the hot soup as it will clump.

Yield: 6 servings

Vegan Chicken Noodle Soup

5.0 Stars (1 Review)

Vegan Chicken Noodle Soup is loaded with flavorful veggies, tender noodles, and tofu "chicken," it's a hearty, healthy twist on a classic favorite and is great anytime but especially if you're feeling under the weather.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

2 tablespoons oil (optional)
3/4 cup chopped carrots
3/4 cup chopped celery
1 1/2 cups chopped onion
2 cloves garlic, finely minced
12 oz extra firm tofu, torn into one-inch pieces
3 quarts water
6 tablespoons Vegan Chicken Broth Powder (see notes below for an alternative)
12 oz package spiral pasta
1 tablespoon parsley or 3 tablespoons fresh, minced
1 1teaspoon poultry seasoning
1 teaspoon celery seed
1/2 teaspoon thyme
salt and pepper to taste

Instructions

Begin by heating oil (or water) in a heavy-bottomed soup pot over medium to medium-high heat. Add in the chopped carrot, celery, and onion and sauté for two to three minutes until they're starting to lightly brown and become tender and a bit translucent.
Add in the minced garlic and sauté for a minute or two.
Add the 12 ounces of torn tofu to the pot and sauté for a few minutes as well.
Pour in two and a half quarts (10 cups) of water and add all the spices and chicken broth powder. If not using chicken broth powder or the alternative listed below in the notes, simply use 2 1/2 quarts (10 cups) of vegetable broth instead
Simmer for about 15 minutes.
Add in 12 ounces of your choice of pasta or noodles and continue to simmer for another 10 minutes or so until the pasta is done to your liking.
Use additional water or broth, if needed, to get your desired broth consistency.
Taste test and adjust spices according to your preference. Add salt and pepper to taste.
Store any leftovers in an airtight container in the fridge for up to a few days. Can be frozen in a freezer-safe container as well.

Notes

If you don't want to make a whole batch of chicken broth powder, for this recipe just use 1/4 cup nutritional yeast, 2 teaspoons salt, 1 teaspoon onion powder, and increase the other spices as needed.

Another easy option is to just use 10 cups of vegetable broth.

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Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.