Published: by Nisha Melvani, RDN · This post may contain affiliate links · 6 Comments
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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!
this RECIPE
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.
Jump to:
- 👩🏼🌾 Ingredients
- 🧅 Substitutions
- 📖 How to Make Vegan Chicken Noodle Soup
- 💡 Expert Tips
- 🙋🏽♀️ Recipe FAQs
- 🍽 Related Recipes
- 👩🏽🍳 Made This Recipe?
- 📖 Recipe
- 💬 Comments
👩🏼🌾 Ingredients
- Extra-firm tofu, seasoned with nutritional yeast and poultry seasoning, and either baked or air-fried, tastes just 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 recipe card for quantities.
🧅 Substitutions
- Tofu - instead of extra-firm tofu, you can use tempeh, soy curls, sietan, or chickpeas
- Noodles - use gluten-free pasta to make this gluten-free
- Nutritional yeast - omit as desired
- Parsley - substitute with fresh cilantro or omit as needed
- Dried thyme - 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 fresh thyme leaves.
- Olive oil - Omit for oil-free
Visit my Vegan Soups and Stews page for more easy and healthy vegan soup recipes.
📖 How to Make Vegan Chicken Noodle Soup
Step 1. Toss the tofu cubes with tamari. Add the nutritional yeast, poultry seasoning, and oil (if using) and toss to coat evenly.
Step 2. Either bake the tofu for about 20 minutes or until crispy. Or air fry for about 10 minutes.
Step 3. Continue cooking the tofu as needed until the desired crispiness. Set aside.
Step 4. 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.
Step 5. 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.
Step 6. 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.
- 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.
🙋🏽♀️ 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.
- Best Miso Noodle Soup
- Vegan Red Beans and Rice Recipe
- Easy Creamy Mushroom Soup (Vegan)
- Creamy White Bean Skillet Meal (20 Minutes)
👩🏽🍳 Made This Recipe?
Share your Vegan Chicken Noodle Soup creation with me onInstagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️rate this recipeand leave acomment. Thank you in advance.
📖 Recipe
Vegan Chicken Noodle Soup
Nisha Melvani
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!
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Vegan
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.
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.
- 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
Calories: 372kcal | Carbohydrates: 64g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 822mg | Fiber: 8g | Sugar: 9g | Vitamin A: 10837IU | Vitamin C: 15mg | Calcium: 126mg | Iron: 4mg
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
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Reader Interactions
Comments
Primla Goddard
Absolutely healthy and nourishing! Takes only 30 minutes but packed full of healthy nutrients!Reply
Nisha Melvani
I'm glad you enjoyed this healthy recipe.Reply
Primla Goddard
Love this recipe ❤️ A great healthy option that is full of 10 super ingredients, takes only 30 minutes to prepare and can be frozen without the noodles! A must have for those flu days!Reply
Nisha Melvani
I'm so glad you are enjoying it. Thank you.Reply
Neena Chandiramani
Noodle soup with a kick!Reply
Nisha Melvani
Absolutely! Enjoy.Reply
