Whenever the weather goes back and forth between cooler days and warm ones, do you ever find yourself getting sick? There’s something about this kind of temperature fluctuation that makes people sick. We’ve been getting that kind of weather lately, and what can we do? Obviously, there’s only one solution: chicken noodle soup.
So how does one go about making vegetarian chicken noodle soup? Well, in the past, We’ve avoided this question entirely by purchasing Amy’s canned no-chicken noodle soup. But that is cheating, and really nothing beats a homecooked soup. We adapted my recipe from Tyler Florence’s Chicken Noodle Soup, because it is awesome. We 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! We also reduced the amount of noodles to cut calories a little. To replace the chicken broth, we 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. This might not be chicken noodle soup like your grandma makes it, but it’s pretty darn close.Print this recipe
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.
New Recipes Every Week!
Get email updates from Oh My Veggies