Vegan Chicken Noodle Soup

5 from 9 votes

This Vegan Chicken Noodle Soup recipe tastes just like the real deal. Rich in plant-based protein & vitamin B12. Quick and easy. Freeze for sick days!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 372kcal

Author: Nisha Melvani

Ingredients

For the tofu 'chicken':

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)

For the vegetable noodle soup:

Drizzle of olive oil or vegetable broth
1 medium onion diced
4 medium carrots sliced into ¼-inch rounds (about 1 ½ 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)
⅓ cup chopped fresh parsley for garnish (optional)

Instructions

Preheat the oven to 425ºF, or an air fryer to 400ºF.
Season tofu: Transfer the tofu cubes to a medium bowl. Add the tamari and toss until evenly coated. Add the nutritional yeast, poultry seasoning, and oil (if using) and toss to coat the tofu.
Bake or air fry tofu:
To bake, place the cubes on a large nonstick baking sheet in a single layer. Bake the tofu for 10 minutes before tossing the cubes so they cook evenly. Bake for 10 minutes more, or until crispy.
To air fry, place the cubes into an air fryer basket. Air fry for 5 minutes before tossing the cubes so they cook evenly. Air fry for an additional 5 minutes, or until crispy. Continue cooking as needed until the desired crispiness.
Cook aromatics: Heat a drizzle of olive oil in a large saucepan over medium-high heat. Cook the onion for 3 minutes, stirring frequently. Add the carrot and celery and cook for about 4 minutes more, or until the vegetables are just softened, stirring frequently.
Add the garlic, poultry seasoning, thyme, and Italian seasoning. Cook for one minute more, stirring constantly.
Simmer: Pour in the vegetable broth and bring the liquid to a simmer. Mix in the nutritional yeast and pasta. Simmer covered for about 8 minutes, or until the pasta is al dente. Stir frequently, adding more broth as needed. Season with lemon juice, salt, and freshly ground black pepper to taste.
Add the baked tofu and stir.
Garnish with parsley for serving.

Video

Notes

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.
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.
Make 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.
Storage: Refrigerate in an airtight container for up to 4 days with noodles, and up to 5 days without.

Nutrition