Vegan Chicken Noodle Soup Recipe

Name: Vegan Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 to 16 ounces extra-firm tofu (pressed and drained, cut into ¾-inch cubes); 1 tablespoon tamari (or soy sauce); 1 tablespoon nutritional yeast; 1 teaspoon poultry seasoning; 2 to 3 teaspoons olive oil ((optional)); Drizzle of olive oil (or vegetable broth); 1 medium onion (diced); 4 medium carrots (sliced into 1/4-inch rounds (about 1 1/2 cups)); 4 ribs celery (thinly sliced into half-moons (about 1 cup)); 4 cloves garlic (minced); 1 teaspoon poultry seasoning; 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves); 1 teaspoon Italian seasoning; 6 cups vegetable broth (plus more as needed); 2 tablespoons nutritional yeast; 8 ounces dry pasta; Salt and freshly ground black pepper (to taste); Lemon juice (to taste (optional)); 1/3 cup chopped fresh parsley (for garnish (optional))

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This Vegan Chicken Noodle Soup recipe tastes just like the real deal. It's rich in plant-based protein and vitamin B12. Easy to make and ready in less than 30 minutes. Freezer-friendly for sick days! Nourish yourself throughout flu season with this delicious and comforting soup.

Vegan chicken noodle soup with carrot, onion, celery and tofu cubes in a white bowl with fresh parsley.

Make this healthy and flavorful soup with just 10 ingredients. It's the perfect meal prep recipe. Make a big batch on Sundays and freeze it for up to 3 months. Simply add the noodles when reheating.

This recipe was inspired by my Pasta Fazool on this site, as well as this Chickpea Soup.

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👩🏼‍🌾 Ingredients
🧅 Substitutions
📖 How to Make Vegan Chicken Noodle Soup
✔️ Expert Tips
🛒 Shop Recipe Cookware and Ingredients
🙋🏽‍♀️ Recipe FAQs
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👩🏽‍🍳 Made this recipe?
📖 Recipe
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👩🏼‍🌾 Ingredients

Chopped carrot, celery, onion, and garlic, vegetable broth, dried noodles, seasoning, tamari, nutritional yeast, fresh parsley, and one block tofu on a white marble board.

Extra-firm tofu, seasoned with nutritional yeast and poultry seasoning, and either baked or air-fried, tastes like chicken! Use super firm pre-pressed tofu to save time. (Try Nasoya or Wildwood brands).
Nutritional yeast adds vitamin B₁₂, protein, and an umami flavor to this Vegan Chicken Noodle Soup recipe.
Vegan No-Chicken Broth is perfect for adding even more chicken soup flavor, but any vegetable broth will work. Use low sodium for a healthier option.
Poultry seasoning is a dried seasoning made of sage, thyme, rosemary, marjoram, nutmeg, and onion powder.
Tamari (or tamari shoyu) is a Japanese sauce made from fermented soybeans. You can substitute tamari for soy sauce in most recipes. It has a thicker consistency and is less salty than Chinese soy sauce. It's an ideal gluten-free substitute for soy sauce as it's typically made without wheat, while soy sauce contains wheat. Make sure to check the label for gluten-free.

See the printable recipe card below for quantities.

🧅 Substitutions

Tofu - instead of extra-firm tofu, you can use tempeh, soy curls, seitan, or chickpeas
Noodles - use konjac noodles or gluten-free pasta to make this gluten-free
Nutritional yeast - omit as desired
Parsley - substitute with fresh cilantro or omit as needed
Dried thyme is about three times as concentrated as fresh thyme. If using fresh thyme in this recipe, substitute the dried thyme for about 1 tablespoon of fresh thyme leaves.
Olive oil - omit for oil-free
Greens - add some chopped spinach to boost nutrition
Salt - use 1 tablespoon miso dissolved in 1 ½ tablespoons water instead for more umami flavor

Visit my Vegan Soups and Stews page for more easy and healthy vegan soup recipes.

📖 How to Make Vegan Chicken Noodle Soup

This is an overview. The full recipe is at the bottom of the post.

Tofu cubes in a glass bowl with tamari, nutritional yeast flakes and poultry seasoning.

Toss the tofu cubes with tamari. Add the nutritional yeast, poultry seasoning, and oil (if using) and toss to coat evenly.

Seasoned tofu cubes on a silver mesh air fryer baking tray.

Either bake the tofu for about 20 minutes or until crispy. Or air fry for about 10 minutes.

Golden oven baked crispy tofu cubes on a white plate.

Continue cooking the tofu as needed until the desired crispiness. Set aside.

Mirepoix of carrot, onion, and celery, and minced garlic with seasonings cooking in a white saucepan.

Aromatics: Cook the onion until translucent. Add the carrot and celery. Cook until the vegetables are just softened. Add the garlic, poultry seasoning, thyme, and Italian seasoning.

Onion, carrot, celery, seasoning, and pasta simmering in broth in a white saucepan.

Simmer: Pour in the vegetable broth and bring it to a simmer. Mix in the nutritional yeast and noodles. Simmer covered for about 8 minutes, or until the noodles are al dente.

Season: Add lemon juice, salt, and freshly ground black pepper to taste. Mix in the tofu. Garnish with fresh parsley for serving.

✔️ Expert Tips

For crispy tofu: Spread the tofu in a single layer on a large baking sheet or use an air fryer. Do not overcrowd the cubes or they will steam instead of brown. Use a little oil to get them extra crispy. Remember to toss them halfway so they cook evenly.
Do not skip the poultry seasoning. It gives this dish a true chicken soup flavor.
For more umami: Use 1 tablespoon miso dissolved in 1 ½ tablespoons water instead of salt for more umami flavor.
Cook the noodles until al dente. They will continue to soften so do not overcook.
Storage: Refrigerate leftovers in an airtight container for up to 4 days with noodles, and up to 5 days without.

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🙋🏽‍♀️ Recipe FAQs

Can you freeze Vegan Chicken Noodle Soup?

Yes! For best results, cook the noodles separately at the time of serving. Freeze the tofu and vegetable soup in separate containers, and add the tofu and noodles to the soup when reheating.

What can I substitute for egg noodles in chicken soup?

Fettuccine, linguine, spaghetti, rice noodles, and vermicelli are all good substitutes.

How do I make noodle soup ahead of time?

Keep the noodles separate for serving so they do not get mushy. Prepare the vegetable soup and tofu and refrigerate them separately in airtight containers for up to 5 days. Prepare the noodles beforehand and refrigerate, or cook them at the time of serving.