Everyone needs a good Vegan Chicken Noodle Soup recipe. It’s everyones go-to recipe when you’re feeling under the weather. It’s perfect for a lighter dinner or a nice lunch. I love fall and winter weather but I love even more a good excuse to eat a bowl of soup. Unfortunately, it’s still warm out but whatever. Crank that AC and eat a tasty bowl of Vegan Chicken Noodle Soup.
Adding vegan chicken is a great option for some but I opted to bake some tofu seasoned with poultry seasoning, garlic, and onion for my “chicken” in this particular recipe. I enjoyed the texture and the flavor of this baked tofu and personally thought it was perfect and that vegan chicken was unnecessary. Also tofu is cheaper and more easily accessible.
Kitchen Essentials:
Nothing special here! All you’ll need is a large pot that can hold 8 cups of vegetable broth.
Main Ingredients:
- Extra Firm Tofu
- Fettuccine Noodles
- Vegetable Broth
- Celery, Carrots, Onions
Substitutions:
- Extra Firm Tofu: Easy substitution! Simply brown some vegan chicken on a pan and add when the soup is done. The brand Tofurky has an un-breaded vegan chicken pieces and Gardein has a un-breaded “chicken” cutlet.
- Fettuccine Noodles: I enjoy the long noodle and it’s what I had available at the time so that’s why I chose it. You can substitute it for any noodles of any shape or even a gluten-free noodle.
- Poultry Seasoning Blend: No problems! Leave it out and add extra sage, thyme, and black pepper.
Tips & Tricks:
If you plan on having leftovers I highly recommend leaving the noodles and the soup separate until you serve. The noodles will become soggy and soak up a lot of the extra liquid if they are refrigerated together. Boil the noodles and simply leave them in a separated container and add to soup when you plan to reheat it.
I highly recommend Better than Bouillon Vegetable Base for this recipe but you can use any vegetable broth you enjoy or try out Better than Bouillon No Chicken Base. Just note the amount of salt you’ll need to add will be based off the saltiness of your choice of broth.
More Soup Recipes You Might Like:
- Vegan Broccoli Cheese Dumpling Soup
- Tomato Basil Soup w/ Cheese Crusted Croutons
- Butternut Squash & Carrot Soup w/ Mushroom Bacon
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
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Vegan Chicken Noodle Soup
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4–6 1x
- Category: Mains
- Method: Stove-Top
- Diet: Vegan
Description
Everyone needs a good Vegan Chicken Noodle Soup recipe. It’s everyones go-to recipe when you’re feeling under the weather. It’s perfect for a lighter dinner or a nice lunch. I love fall and winter weather but I love even more a good excuse to eat a bowl of soup. Unfortunately, it’s still warm out but whatever. Crank that AC and eat a tasty bowl of Vegan Chicken Noodle Soup.
Ingredients
Baked Tofu:
- 1/2 Block of Extra Firm Tofu
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Poultry Seasoning Blend
- Pinch of Salt & Black Pepper
- Olive Oil, for drizzling
Vegan Chicken Noodle Soup:
- 2 tablespoons Olive Oil
- 1 Medium Yellow Onion, diced
- 4 Stalks of Celery, sliced
- 3 Medium Carrots, sliced
- 5 Garlic Cloves, minced
- 8 cups Vegetable Broth
- 2 Bay Leaves
- 1/2 teaspoon Thyme
- 1/2 teaspoon Poultry Seasoning Blend
- 1 teaspoon Basil
- Salt & Black Pepper, to taste
- 1/2 lb Fettuccine Noodles
- Fresh Thyme & Sage, for garnish
Instructions
- Preheat oven to 400F.
- Drain the water from the tofu and squeeze out excess water. If you have a tofu press, press for 15-30 minutes.
- Dice the tofu in to small cubes and toss with seasonings. Place on a baking tray lined with parchment paper and drizzle with olive oil. Bake for 20-25 minutes or until crispy.
- Boil water to cook the 1/2 lb fettuccine noodles separately according to package directions.
- Dice the yellow onion, celery, carrots, and mince the garlic.
- In a large pot on medium-high heat, add the olive oil. Cook the onions and celery for about 5 minutes until starting to soften. Then, add the carrots and garlic. Cook for another 2 minutes.
- Pour in the vegetable broth, bay leaves, thyme, basil, salt and pepper. Bring to a boil and reduce to a simmer for about 10-15 minutes.
- Add in the cooked fettuccine noodles and baked tofu. Taste and season with more salt and pepper if needed. This really depends on the saltiness of the vegetable broth used.
- Divide soup in to serving bowls and top with fresh herbs. Serve and enjoy!
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