This Vegan Chicken Noodle Soup is just like the classic soup you grew up loving! Made with baked tofu, vegan chicken broth, and herbs— it's the perfect comfort meal to make when you're feeling under the weather or simply in need of some coziness.
This vegetarian noodle soup recipe has all the heartiness of a classic chicken noodle soup but is completely vegan!
It's made with baked tofu, vegan chicken broth, dried herbs, and flavorful aromatics like onion, celery, carrot, and garlic.
This soup is guaranteed to make you feel better on a rainy, cold afternoon or on a sick day.
So thankful for RAVE reviews I've gotten over this recipe! It was originally created in 2022 but I thought it deserved more love and new pictures. The recipe is exactly the same.
More soups to try: vegan orzo soup, tomato basil soup, and vegan lasagna soup,
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Ingredients
This vegan chicken noodle soup with tofu includes all the comforting goodness of the classic dish but without any animal products.
It's cozy, comforting and easy to make and you only need a few simple ingredients.
Extra-Firm Tofu: Instead of chicken, we are using extra-firm tofu that has been baked until crispy and chewy. It's the perfect added protein for this soup!
Aromatics: The foundation for most delicious soups include celery, carrot, onion, and garlic. These ingredients provide a ton of flavor— don't leave them out!
Vegan Chicken Broth: I recommend using this homemade chicken broth seasoning mixed with water for the best flavor but in a pinch, this Better Than Bouillon No-Chicken Base is a great option.
Spices: Thyme, oregano, bay leaves, salt, black pepper and fresh parsley are added for flavor.
Noodles: Egg noodles are traditionally used in chicken noodle soup. Since those aren’t vegan, I used campanelle which is a loosely twisted noodle. Rotini would also work! If you're gluten-free, you can use gluten-free pasta.
See recipe card for quantities.
Helpful Equipment
Removing excess water is crucial for achieving the ideal texture when it comes to baking the tofu for this soup recipe.
I suggest investing in a tofu press if you enjoy cooking tofu at least a few times a week. I love the one by Tofuture.
How to Make This Recipe
Few things compare to the warmth and comfort of a bowl of vegan chicken noodle soup, especially on a cold, rainy day.
It's the perfect recipe to have on standby for those moments when you're feeling under the weather or simply in need of some coziness.
The full written recipe can be found in the recipe card below.
Step 1: Preheat the oven to 400F and press the tofu for at least 15 minutes to remove excess water. Dice the tofu into very small pieces and toss in a large bowl with the olive oil and seasonings.
Step 2: Evenly spread the tofu on a parchment lined baking tray, making sure they don't overlap. Bake for 20-25 minutes or until crispy and golden.
Step 3: Add the olive oil to a large soup pot and heat over medium-high heat. Add the onion and sauté for 5 minutes, until softened and the onions are translucent.
Step 4: Add the celery, onions, and garlic and continue to cook for an additional 5 minutes.
Step 5: Pour in the vegan chicken broth, dry pasta noodles, bay leaves, dried thyme, dried oregano, and black pepper.
Step 6: Bring to a boil and then cover and reduce to a simmer for about 10-15 minutes or until the noodles are cooked.
Step 7: Toss in the crispy baked tofu and fresh parsley. Divide into serving bowls and enjoy!
Note: Please remember that not all salt is the same! If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
The amount of salt added will also depending on the saltiness of the no-chicken broth you use. After simmering, just taste and adjust until it's seasoned to your preference.
Serving Ideas
This tofu chicken noodle soup is perfect for a comforting meal on a sick day or a simple dinner, but it's even better served with the addition of croutons, a fresh baguette, or a side salad!
Serve with bread: Fresh baguette, air fryer croutons, toasted sourdough, garlic bread, garlic knots, or even a vegan grilled cheese.
Serve with a salad: This soup goes great with a simple green salad with vegan bacon bits and Italian dressing. But this vegan caesar salad is my favorite!
Substitutions & Variations
This plant-based chicken noodle soup is simple to make and easily customizable. Feel free to use what you have on hand and adjust as needed!
Tofu: Not a fan of tofu? No worries! You can use seitan, soy curls, store-bought vegan chicken, chickpeas, or leave it out!
Pasta: Any dried pasta will work. I've used fettuccine noodles, shells, campanelle, and rotini— all delicious!
Make it gluten-free: Use your favorite gluten-free pasta. I find brown rice pasta holds up the best.
Make it soy-free: Instead of tofu, use chickpeas!
Vegan Chicken Broth
Made from a blend of common herbs and spices found in your spice cabinet, homemade Vegan Chicken Broth is easy to prepare and bursting with flavor!
It's mixed together in under 5 minutes and is a game-changer.
To make broth with seasoning blend, simply dissolve 1 tablespoon of the seasoning blend into 1 cup of hot water.
If you don’t want to make it from scratch, use this Better Than Bouillon No-Chicken Base.
Tips & Tricks
Press the tofu for best results! You want the tofu to get chewy and crispy in the oven so pressing the tofu for at least 15 minutes will speed up the baking and make for a tastier tofu.
Not all salt is the same! If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
I simmered the noodles directly in the soup, but if you anticipate having leftovers, it's best to cook and store the noodles separately. This prevents them from becoming soggy and absorbing too much broth.
If you cooked the noodles in the soup and find the leftovers a bit dry, consider adding an extra cup or two of vegan chicken stock. A touch more salt may also enhance the flavor. Rest assured, it'll be delicious no matter which option you choose.
Storage
Storage: Allow the soup to cool and store in an airtight container for up to 5 days.
Reheating: Heat over medium-low heat, stirring occasionally, until warmed through. Be careful not to bring it to a boil to avoid overcooking the noodles.
Freezing: Let the soup cool completely before placing it in a freezer-safe container without the pasta, and freeze. When ready to serve, move the container to the refrigerator overnight, then warm in a pot and add noodles to the bowls with the soup.
Frequently Asked Questions
It's easy to see why non-vegans might not immediately understand why traditional chicken broth isn't considered vegan. After all, it's just broth, isn't it? However, because it's made using real chicken, it is not vegan. But thankfully, it's easy to mimic those flavors using herbs and other spices— try this vegan chicken broth.
Egg noodles are not vegan as they are made with eggs but any store-bought dried pasta will work just fine!
Store-bought vegan chicken, chickpeas, tempeh, or soy curls would work just as well as tofu.
Creating freezer-friendly meals with soup containing pasta isn't ideal. Instead, cook the pasta separately, freeze the soup portion, and add the pasta when serving individual portions later.
More Soup Recipes
Looking for other recipes like this? Try these:
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Recipe
Vegan Chicken Noodle Soup with Tofu
Ingredients
Baked Tofu:
- 1 Block Extra-Firm Tofu pressed
- ½ tablespoon Olive Oil or avocado oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Vegan Chicken Noodle Soup:
- 2 tablespoons Olive Oil
- 1 large Yellow Onion diced
- 2 ribs Celery diced
- 3 large Carrots coined
- 3 Garlic Cloves minced
- 8 cups Vegan Chicken Broth see notes
- 8 ounces Pasta I used Campanelle
- 2 Bay Leaves
- ½ teaspoon dried Thyme
- ½ teaspoon dried Oregano
- ¼ teaspoon Black Pepper
- 1-2 teaspoons Kosher Salt see note
- 3-4 tablespoons Fresh Parsley more for garnish
Instructions
- Preheat the oven to 400F.
- Press the tofu for at least 15 minutes to remove excess water.
- Dice the tofu into small pieces and toss in a large bowl with the olive oil, garlic powder, onion powder, salt, and pepper.
- Evenly spread the tofu on a parchment lined baking tray, making sure they don't overlap. Bake for 20-25 minutes or until crispy and golden.
- Add the olive oil to a large soup pot and heat over medium-high heat. Add the onion and sauté for 5 minutes, until softened and the onions are translucent.
- Add the celery, carrots, and garlic and continue to cook for an additional 5 minutes.
- Pour in the vegan chicken broth, dry pasta noodles, bay leaves, dried thyme, dried oregano, and black pepper. Bring to a boil and then cover and reduce to a simmer for about 10-15 minutes or until the noodles are cooked. Alternatively, cook the pasta separately and add to the individual serving to prevent the noodles from soaking up the broth.
- The amount of salt added will depend on the saltiness of the no-chicken broth you use and the type of salt used— see note below. After simmering, taste and adjust until it's seasoned to your preference. You'll probably need somewhere between 1-2 teaspoons if using Kosher salt.
- Toss in the crispy baked tofu and fresh parsley. Divide into serving bowls and enjoy!
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Roshaun says
This soup deserves a happy dance!!!
It's that Good!
Liv says
That's awesome to hear! So glad you enjoyed the soup!
Pamela J Ranallo says
I plan to make this Friday (the day after Thanksgiving). I assume #6 should read "Add the celery, CARROTS, and garlic..." I can't wait to try this!
Liv says
Whoops!! Good catch!! Thank you so much. Hope you enjoy 🙂
Rachael M. says
I was shocked at how easy this was! Great tip about leaving noodles out of not serving right away. Will definitely be a fall/winter staple from now on.
Liv says
This recipe is definitely good to keep handy during the winter! Thank you for your kind review 🙂
Katheleen says
This was the best chicken noodle soup I have tasted!!. And the funny part is I went with what was in my cupboard which was not much. I had no carrots no celery. I had only dehydrated onion. Almost none of the spices, so I used dried Italian seasoning. The baked tofu which I have never even heard of tasted exactly like chicken. It was superb. I did have garlic powder, onion powder, turmeric and paprika though. I threw the noodles in without cooking them like suggested. I left my soup to stand for 2 hours before eating and the noodles did absorb 3/4 of the broth, but that only made it taste better. In addition this was a lot of fun to make my way with no measuring. This will become a staple in my household. Excellent recipe.
Liv says
I'm so glad you were able to make this recipe with what you had in your pantry already! Thank you for leaving this very kind and helpful review 🙂