This vegetarian chicken noodle soup taste just like the real thing – but it’s meatless! If you’re looking for a big bowl of comfort food, this recipe will do the trick.
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 home cooked soup.
We adapted this recipe from Tyler Florence’s Chicken Noodle Soup, because it is awesome. 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! 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. Like these rice noodles!)
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 that your grandma makes it, but it’s pretty darn close.Print
Vegetarian Chicken Noodle Soup
A vegetarian chicken noodle soup recipe adapted from a (non-vegetarian) recipe by Tyler Florence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- 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
- 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.
- 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.)
- Season with salt and pepper and garnish with parsley before serving.
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.