Name: Vegan Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 tablespoon olive oil; ½ large yellow onion, diced; 3 medium ribs celery, diced; 3 medium carrots, sliced; 5 medium garlic cloves, minced; ½ teaspoon dried thyme; 8 cups vegetable broth (or equivalent amount of vegetable bouillon and water); 2 bay leaves (optional); 1 package super firm tofu (cubed or torn into chunks, baked or raw); 1 teaspoon olive oil; ½ teaspoon dried dill; 8 ounces spaghetti noodles (angel hair or thin); 2 green onions, sliced; ½ small lemon, cut into wedges or slices (optional)

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Introduction

This vegan chicken noodle soup is a comforting and nourishing meal perfect for any day. Packed with hearty vegetables, tender tofu, and flavorful herbs, it offers all the warmth of a classic soup without any animal products. Whether you’re feeling under the weather or just craving something cozy, this recipe delivers satisfaction in every bowl.

A white bowl filled with clear broth soup containing thin noodles that are pale yellow and soft in texture. There are several bright orange carrot slices evenly scattered on top with pieces of light green celery mixed throughout. Small cubes of creamy white tofu, lightly seasoned with herbs, float in the soup. Sprigs of fresh green dill garnish the surface, adding a touch of color and texture. A single toasted slice of golden brown bread leans against the side of the bowl, partially submerged in the soup. The bowl sits on a white marbled surface with part of another bowl and silver spoons visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
½ large yellow onion, diced
3 medium ribs celery, diced
3 medium carrots, sliced
5 medium garlic cloves, minced
½ teaspoon dried thyme
8 cups vegetable broth (or equivalent amount of vegetable bouillon and water)
2 bay leaves (optional)
1 package super firm tofu, cubed or torn into chunks
1 teaspoon olive oil
½ teaspoon dried dill
8 ounces spaghetti noodles (angel hair or thin)
2 green onions, sliced
½ small lemon, cut into wedges or slices (optional)

Instructions

Step 1: Preheat your oven to 400°F (if you plan to bake the tofu for extra texture).
Step 2: In a large soup pot over medium-high heat, warm 1 tablespoon of olive oil. Add the diced onion, celery, carrots, minced garlic, and dried thyme. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent.
Step 3: Pour in the vegetable broth (or 8 cups of water with the equivalent bouillon) and add the bay leaves, if using. Bring the mixture to a rolling boil.
Step 4: While the broth heats, prepare the tofu. Cube or tear it into chunks, then toss with 1 teaspoon olive oil and dried dill. Spread on a baking sheet and bake for 15 minutes, or add raw directly into the soup if preferred.
Step 5: Add the uncooked spaghetti noodles to the boiling soup. Cook according to the package instructions for al dente, usually just a few minutes depending on the pasta type.
Step 6: When the pasta is ready, remove the pot from heat and fish out the bay leaves. Stir in the baked tofu and sliced green onions. Serve garnished with a lemon wedge for a fresh finish, if desired.

Tips & Variations

For a richer flavor, roast the tofu with smoked paprika or garlic powder before adding it to the soup.
If you prefer a smoother broth, blend a portion of the cooked vegetables before adding the noodles.
Feel free to swap spaghetti noodles with gluten-free or whole grain pasta for dietary preferences.
Add freshly chopped parsley or cilantro as a garnish to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally. Note that pasta may absorb liquid and soften over time; adding a splash of vegetable broth when reheating helps maintain the soup’s consistency.

How to Serve

A large white pot filled with clear broth soup containing thin white noodles tangled softly throughout. There are small round slices of bright orange carrots, light green celery pieces, and cubes of pale tofu sprinkled with herbs floating evenly in the soup. A black ladle is partly immersed in the right side of the pot, lifting some noodles and broth. Around the pot, on a white marbled surface, there is a white bowl with whole and sliced bright yellow lemons, a small white bowl of chopped green herbs, a halved white onion, a garlic bulb, and some small sprigs of fresh dill scattered. At the bottom left corner, a white plate holds several slices of toasted bread with a golden crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tofu?

Yes, extra firm or firm tofu works best for maintaining texture, especially if baking. Silken tofu is not recommended as it breaks down easily and can affect soup consistency.

Is this soup suitable for freezing?

It can be frozen, but the pasta may become mushy after thawing. To preserve texture, consider freezing the broth, vegetables, and tofu separately, then cook fresh pasta when reheating.