Vegan Chicken Noodle Soup

A large bowl of vegan chicken noodle soup with tofu, carrots, celery, and spaghetti.

Print Recipe

5 from 3 votes

This vegan chicken noodle soup is a hearty and comforting dish that's perfect for any day. Packed with fresh veggies, savory tofu, and squiggly noodles, it’s a delicious way to enjoy a plant-based twist on a classic favorite!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Lunch or Dinner, Soup

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 367kcal

Author: Michelle Cehn

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 either cubed or torn into chunks, baked or just tossed in 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)

Instructions

Preheat oven to 400 degrees (if you'll be baking your tofu).
In a large soup pot over medium-high heat, heat 1 tablespoon of olive oil. Add the onion, celery, carrots, garlic, and thyme and sauté for about 5 minutes until the onion becomes translucent.
Add all the vegetable broth (or 8 cups of water and the equivalent amount of bouillon) and the bay leaves and bring the pot to a rolling boil.
Meanwhile, cube or tear tofu into chunks. Toss with 1 teaspoon of olive oil and the dried dill, and bake for 15 minutes. Set aside to add to the soup at the end. Feel free to add the tofu raw right into the soup instead.
Add the uncooked pasta and boil until the pasta is just cooked (using the al dente cooking time suggested on your package of pasta).
Once the pasta is cooked, immediately remove the pot from the heat, remove the bay leaves, and sprinkle in the baked tofu and sliced green onion. Garnish with a slice of lemon and enjoy!

Video

Notes

Don't Like Tofu? Feel free to substitute the tofu with cooked beans, your favorite plant-based chicken or simply add a handful of croutons to the soup when finished.
Gluten-Free? Use gluten-free spaghetti noodles or your favorite gluten-free pasta shapes in this recipe.
Want to Store Leftover Soup? Place in a sealed, covered container and place in the fridge. The soup will stay fresh for 3-4 days.
Freeze and Store! Make this recipe ahead of time, without the tofu. Once cooled, you can freeze the soup in freezer-safe containers or bags for up to 3 months. Reheat by allowing the soup to thaw in the refrigerator overnight and heat up in a saucepan over medium heat. You can add the tofu while reheating.

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