Vegetarian Chicken Noodle Soup

By Kiersten | Last Updated: March 8, 2017

Vegetarian Chicken Noodle Soup

Go to Vegetarian Chicken Noodle Soup recipeVegetarian Chicken Noodle Soup
Whenever the weather goes back and forth between cooler days and warm ones, I find myself getting sick. I don’t know what it is about this kind of temperature fluctuation that makes me sick–I guess my body is just a big ol’ wuss about everything? We’ve been getting that kind of weather lately, and like clockwork, I’ve started getting pressure in my sinuses and a near-constant sore throat. Obviously, there’s only one solution for my health woes: ice cream chicken noodle soup.

So how does one go about making vegetarian chicken noodle soup? Well, in the past, I’ve avoided this question entirely by purchasing Amy’s canned no-chicken noodle soup. But I really felt like homecooked soup this time. I adapted my recipe from Tyler Florence’s Chicken Noodle Soup, mostly because it was the first result when I Googled. (I’m so lazy, right? Normally I don’t do this, but for something like chicken noodle soup, I figured there really couldn’t be too many variations, right?) I thought about using seitan in place of the chicken, but went with tofu instead. By freezing the tofu first, it gives it a nice chewy texture–don’t skip this step! I also reduced the amount of noodles to cut calories a little. To replace the chicken broth, I used a chickenless chicken broth–you can find these at most natural food stores. (Oh, and if you want to make vegan chicken noodle soup, use noodles that aren’t made with eggs.)

Clearly tofu is not chicken, but the texture comes pretty close to the chicken bits in canned soup. (I guess that’s not exactly a ringing endorsement?) This might not be chicken noodle soup like your grandma makes it, but it’s pretty darn close.
Go to Vegetarian Chicken Noodle Soup recipe

Vegetarian Chicken Noodle Soup

Prep Time:

10 minutes

Cook Time:

25 minutes

Total Time:

35 minutes

Yield:

8

ingredients:

  • 2 tbsp. extra-virgin olive oil
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 4 medium carrots, sliced
  • 4 celery ribs, sliced
  • 8 fresh thyme sprigs
  • 2 bay leaves
  • 1-14 oz. package extra-firm tofu, frozen overnight, thawed, pressed for 30 minutes (I use the Tofu Xpress), and cut into bite-sized pieces
  • 4 quarts no-chicken broth
  • 12 oz. dried wide egg noodles
  • 1/2 c. fresh flat-leaf parsley, chopped
  • salt and pepper to taste
Print recipe

instructions:

  1. Heat oil in large Dutch oven over medium heat. Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
  2. Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don't worry--they'll continue cooking after removed from heat. This way, the noodles won't be mushy.)
  3. Season with salt and pepper and garnish with parsley before serving.

notes:

No-Chicken broth and bouillon cubes are sold at Whole Foods, natural grocery stores, and many supermarket chains. If you can't find either of these, you can use vegetable broth.

Vegetarian Chicken Noodle Soup

Prep Time:

10 minutes

Cook Time:

25 minutes

Total Time:

35 minutes

Yield:

8

ingredients:

  • 2 tbsp. extra-virgin olive oil
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 4 medium carrots, sliced
  • 4 celery ribs, sliced
  • 8 fresh thyme sprigs
  • 2 bay leaves
  • 1-14 oz. package extra-firm tofu, frozen overnight, thawed, pressed for 30 minutes (I use the Tofu Xpress), and cut into bite-sized pieces
  • 4 quarts no-chicken broth
  • 12 oz. dried wide egg noodles
  • 1/2 c. fresh flat-leaf parsley, chopped
  • salt and pepper to taste
Print recipe

instructions:

  1. Heat oil in large Dutch oven over medium heat. Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
  2. Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don't worry--they'll continue cooking after removed from heat. This way, the noodles won't be mushy.)
  3. Season with salt and pepper and garnish with parsley before serving.

notes:

No-Chicken broth and bouillon cubes are sold at Whole Foods, natural grocery stores, and many supermarket chains. If you can't find either of these, you can use vegetable broth.

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Comments

Love this soup so much – as does my 15 mo old. The only difference is I baked small tofu pieces in the toaster oven with garlic powder and a little soy sauce for about 15 mins at 375. adding the tofu pieces in at the very end. yum!

I gave up meat voluntarily. I do not look for recipes that are “almost like meat.” If I wanted chicken, I would eat chicken. If I want tofu, I’ll eat tofu. This recipe would be just as good without the tofu.

However, I would use LS chicken broth, as it is healthier and tastier.

My 2 cents.

I’ve made this soup several times, and it hits the spot, and sorry, Rottenham, but there ARE some voluntary vegetarians who crave comfort foods of their past at certain times, chicken soup while sick is one of them. And the last time I checked, tofu isn’t simply a meat replacement like mock meats. I like the inclusion of it in this soup to add protein, which helps a lot when you’re feeling down and achy. But to each their own — no need to be nasty about it. This is why carnivores think vegetarians are super judgmental mega douches. Kiersten, thank you for sharing your fantastic recipe. It has helped both veggies and meat-eaters in my family feel better.

Yeah, in my years of blogging, I’ve learned that it’s impossible to make everyone happy! 🙂 I don’t find myself craving meat, but I do find myself craving the comfort foods I ate when I was a kid, which is why I love doing vegetarian remake recipes. I’m glad to hear you enjoyed the recipe!

Uh, Rottenham clearly isn’t a vegetarian, as evidenced by the fact they state they’d use chicken broth. So you’re completely wrong, because Rottenham is a judgmental and superior animal-eater (not a carnivore, as humans are not carnivorous – please revisit your science classes), not a superior and judgmental vegetarian. So not only have you smeared vegetarians by spitting a tired cliche, you’ve also insulted them by lumping them in with their ideological opposite simply because they act the way you think vegetarians act. A spectacular fumble all around for you.

I loved this soup! I made it on a really yucky winter day and just when I thought I had everything, I realized I wasoit of tofu! I didn’t want to drive the bad roads, so Irwin a can of chickpeas for
Protein. Turned out great! Hank you!

Getting ready to make this delicious looking soup. Just wondering, does it really use 4 quarts of broth? It just seems like a lot.

Thanks!

I know, it is. It makes a BIG batch of soup – but the good news is that it freezes beautifully. I make a big batch every month or two in the fall & winter for easy dinners and lunches. 🙂

WONDERFUL recipe! My sister is a vegetarian, and I’m not, so I had only ever made regular chicken noodle soup for sickie friends. 🙂 When she came down with a cold, I went on the hunt for a veggie version. Yours hit the spot!

I made homemade veggie stock in my pressure cooker instead of using the No Chicken stock (though I LOVE No Chicken!!) I also used the Quorn veggie chicken breasts instead of tofu. Everything else I did the same, and it came out simply fantastic!

Oh, I hope you feel better! Forgot to mention I added a little fresh lemon juice and a bit of lemon zest. Something about the lemon really brings out the flavor – and a tad of Vitamin C never hurts! 🙂

Hi this looks great. One question: when I freeze the tofu, do I take it out of its plastic container and drain it before putting it in freezer or do I just stick the container with tofu and liquid in it and freeze it? thanks for your help

Hi Sandra! I think you could do either. I’ve frozen tofu after draining it, as well as right in the package with the water, and the result is pretty much the same either way.

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