Print

Vegan Chicken Noodle Soup Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

This comforting Vegan Chicken Noodle Soup features a flavorful medley of sautéed vegetables, herb-infused vegetable broth, tender spaghetti noodles, and protein-packed super firm tofu. The tofu can be baked with dill for added texture and taste, or added raw for a quicker option. Perfectly seasoned with thyme and dill, and garnished with fresh green onions and lemon, this hearty soup is a wholesome, plant-based take on a classic favorite, ideal for warming up on chilly days.

Ingredients

Scale

Base 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)

Tofu Preparation

  • 1 package super firm tofu (cubed or torn into chunks, baked or raw)
  • 1 teaspoon olive oil
  • ½ teaspoon dried dill

Pasta and Garnish

  • 8 ounces spaghetti noodles (angel hair or thin)
  • 2 green onions, sliced
  • ½ small lemon, cut into wedges or slices (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit if you plan to bake the tofu for added texture and flavor.
  2. Sauté Vegetables: In a large soup pot over medium-high heat, warm 1 tablespoon of olive oil. Add the diced onion, celery, sliced carrots, minced garlic, and dried thyme. Sauté for about 5 minutes until the onion becomes translucent and the vegetables begin to soften.
  3. Add Broth and Bay Leaves: Pour in the vegetable broth (or 8 cups of water with bouillon). Add the bay leaves if using. Bring the mixture to a rolling boil to develop flavor.
  4. Prepare Tofu: While the broth is heating, cube or tear the super firm tofu into chunks. Toss the tofu with 1 teaspoon of olive oil and dried dill. Spread it on a baking sheet and bake for 15 minutes, or alternatively add the tofu directly raw into the soup at the end if you prefer.
  5. Cook Pasta: Add the uncooked spaghetti noodles to the boiling broth. Cook them according to the al dente time suggested on your pasta package, typically 6–8 minutes, depending on thickness.
  6. Finish Soup: Once the pasta is cooked, immediately remove the pot from heat. Take out the bay leaves. Stir in the baked (or raw) tofu chunks and sliced green onions. Garnish with a wedge or slice of lemon for a fresh bright flavor, and serve hot.

Notes

  • You can skip baking the tofu and add it raw for a softer texture and quicker preparation time.
  • Adjust the seasoning by adding salt or pepper to taste as needed since vegetable broth can vary in saltiness.
  • Use gluten-free pasta if you need to accommodate gluten sensitivities.
  • The lemon garnish is optional but adds a nice brightness and subtle acidity to the soup.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: vegan chicken noodle soup, plant-based soup, tofu soup, vegetable broth soup, healthy vegan soup, easy vegan dinner, vegan comfort food

Find it online: https://platedbyemma.com/vegan-chicken-noodle-soup-recipe/