This vegetarian chicken noodle soup tastes just like the classic, but it's completely meatless! Chewy frozen-then-pressed tofu stands in for the chicken, and a savory no-chicken broth, tender egg noodles, carrots, celery and fresh thyme make it the big bowl of comfort food you want on a chilly day (or a sick day).
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Whenever the weather flip-flops between cool days and warm ones, it seems like everyone around us starts sniffling. And there's really only one cure for that: chicken noodle soup. For years, we took the easy route and bought Amy's canned no-chicken noodle soup. That is cheating, though, and nothing beats a pot of homemade soup.
We adapted this recipe from Tyler Florence's popular Chicken Noodle Soup, because it is awesome. We thought about using seitan in place of the chicken, but went with tofu instead. Clearly tofu is not chicken, but once it's been frozen and pressed, the texture comes remarkably close to the chicken bits in canned soup. This might not be the chicken noodle soup your grandma makes, but it's pretty darn close.
Key Ingredients & Substitutions
- Firm or extra-firm tofu (the "chicken"). Regular water-packed block tofu, not silken, is the one to use here. Freezing it overnight and then thawing and pressing it turns it spongy and chewy, a lot like shredded chicken. If you'd rather skip tofu, homemade seitan chicken is the chewiest, meatiest option; rehydrated soy curls or a store-bought plant-based chicken strip also work (add pre-cooked strips in the last few minutes so they don't turn mushy).
- No-chicken broth. This is where most of the "chicken" flavor comes from, so it's worth seeking out. We like boxed Imagine No-Chicken Broth or a jar of Better Than Bouillon No Chicken Base stirred into water. Regular vegetable broth works too, or make a batch of our vegetarian chicken stock.
- Noodles. Wide egg noodles give you the classic look and bite. For a vegan soup, use eggless noodles: flat rice noodles (also gluten-free), broken linguine, or a short pasta like rotini or small shells.
- Carrots, celery and onions. The classic soup trio. Slice the carrots and celery about the same thickness so they cook evenly.
- Fresh thyme and bay leaves. Whole thyme sprigs and bay leaves perfume the broth; fish them out before serving. In a pinch, use 1 teaspoon dried thyme instead of the fresh sprigs.
- Fresh parsley. A handful of chopped flat-leaf parsley at the end brightens everything up. Fresh dill is a lovely swap.
Helpful Tips
Don't skip freezing the tofu. Freezing makes the water inside the tofu expand into ice crystals, which leaves behind little pockets once it thaws. That's what gives the tofu its chewy, chicken-like texture and helps it soak up the broth. Pop the block in the freezer the night before, then thaw it in the fridge or in a bowl of warm water.
Press it well. Once thawed, frozen tofu releases a surprising amount of water. Press it for about 30 minutes with a tofu press or between towels under a heavy pan, then cut it into bite-sized pieces. For more ideas, see our tips on how to make tofu taste good.
Slightly undercook the noodles. Pull the pot off the heat when the noodles are just shy of tender. They keep cooking in the hot broth, so they'll be perfect by the time you ladle the soup into bowls instead of soft and bloated.
Season at the end. Store-bought broths vary a lot in saltiness, so taste the soup after the noodles are cooked and only then add salt and pepper. If the broth tastes flat, a small squeeze of lemon juice or a spoonful of bouillon paste wakes it up.
Plan to cook noodles separately for leftovers. If you know you'll have soup left over, cook only as many noodles in the pot as you'll eat right away and boil the rest separately. That keeps the broth from disappearing overnight.
Variations
- Vegan chicken noodle soup. Use eggless noodles and double-check that your no-chicken broth is vegan. That's it! For a different take, try our vegan chicken noodle soup with cabbage.
- Chickpea noodle soup. Swap the tofu for two cans of drained chickpeas, like in our vegan chickpea noodle soup.
- Gluten-free. Use rice noodles or your favorite gluten-free pasta, and make sure your broth is certified gluten-free.
- Extra veggies. Stir in a couple of handfuls of baby spinach or chopped kale at the end, or add peas, corn or diced potatoes along with the broth.
- Cozy "healing" version. Add a tablespoon of grated fresh ginger and extra garlic with the vegetables for a soothing, sinus-clearing bowl.
- Rice instead of noodles. Stir in cooked rice just before serving for a vegetarian "chicken" and rice soup.
Serving Ideas
This soup is hearty enough to be dinner on its own, especially with the tofu adding protein. For a classic soup-and-sandwich night, serve it with a maple sage apple and cheddar grilled cheese or a plate of warm crusty bread for dunking.
Saltine or oyster crackers are the nostalgic choice, and a simple green salad keeps things light. If you're feeding someone who's under the weather, a bowl of this with a mug of ginger tea is about as comforting as it gets.
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep in mind that the noodles keep soaking up broth as the soup sits, so by the next day it will be much thicker. Add a splash of broth or water when you reheat it on the stove or in the microwave, and taste for salt again. If you can, store the noodles and the soup separately to keep both at their best.
For freezing, it's best to freeze the soup without the noodles, which turn soft and fall apart once thawed. Freeze the broth, vegetables and tofu in freezer-safe containers for up to 3 months (the tofu freezes beautifully, since it's already been frozen once). Thaw overnight in the fridge, bring it back to a simmer, and cook a fresh batch of noodles right in the pot.
More Cozy Vegetarian Soups
If you love this vegetarian chicken noodle soup, be sure to check out these other comforting ideas:
- Ginger Garlic Soup
- One-Pot Vegan Mushrooms & Dumplings Soup
- Noodle Soup With Roasted Chickpeas
- Best Vegetarian Comfort Food Recipes
- 75+ Vegetarian Soup & Stew Recipes
📖 Recipe
Equipment
- dutch oven or large stock pot with lid
Ingredients
- 2 tbsp. 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
- 14 oz firm tofu, or extra-firm (not silken), frozen overnight, thawed, pressed for 30 minutes (I use a TofuXpress) and cut into bite-sized pieces
- 4 quarts vegetable broth, no-chicken broth preferred
- 12 oz egg noodles, wide; use eggless noodles for vegan
- ½ cup fresh flat-leaf parsley, chopped
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large Dutch oven or stock pot over medium heat.
- Add the onions, garlic, carrots, celery, thyme sprigs and bay leaves. Cook, stirring often, for 3 minutes. Add the tofu and cook for another 5 minutes, until the vegetables have softened but not browned.
- Pour in the broth, raise the heat to high and bring to a boil. Add the egg noodles, reduce the heat to a lively simmer and cook for 6 to 8 minutes, until the noodles are just shy of tender. (They'll keep cooking in the hot broth after you take the pot off the heat, so they won't get mushy.)
- Remove from the heat and discard the thyme stems and bay leaves. Season to taste with salt and pepper, and garnish with the chopped parsley before serving.
Liz @ ANIAN says
I'm going to try it but without the tofu!
The Type A Housewife says
Ha! I knew that this recipe wouldn't be popular with meat-eating readers, but these are the ones I always get search engine traffic for! It's a trade-off. 🙂
BKWilliams says
Looks good, but when anyone in our family is sick we go by the Chinese restaurant and grab a quart of EGG DROP SOUP to go. It will cure nearly anything!
The Type A Housewife says
Ooh, I haven't had that in a really long time! I should figure out a way to make it. 🙂
Jo says
Looks delicious. Would love for you to share your pictures with us over at foodepix.com.
Toni @ A Daily Dose says
I am a meat eater but I do love me some tofu, the kids probably won't eat it but I may have to make it for myself!
The Type A Housewife says
It's funny, even though I'm a vegetarian, I'm not a big tofu eater. It's really good in this soup though! 🙂
Kelly says
Yum, that looks so good! And that picture is beautiful!
Audrey says
We go to a chinese restaurant where we get soy beef and broccoli. It's the best thing ever. When we have friends try it, they can't believe it's vegetarian.
The Type A Housewife says
Oh, I'm jealous! Back when we lived in Illinois, we moved to a town with a vegetarian Chinese restaurant & we were so psyched to try it and then we found out that it closed the week before we moved there. We still have yet to find another one. 🙁
ElfRenee says
Sounds perfect for a cold day!
Virginia says
There is just something about chicken noodle soup that makes you feel better when ill!
Julie says
I'm sick too. I'm functioning on massive doses of Dayquil today! Its so annoying. I always get sick around this time of the year which causes the days before Christmas to be a mad rush! This soup looks wonderful! I'm sticking my husband on it to make for dinner tonight!
The Type A Housewife says
I hope it turned out well if you made it. I'm making more soup for myself this week. I am still sick--I don't know if it's a cold or some allergy/sinus deal. Ugh! I hope you feel better soon--at least in time for Christmas!
Rachel @ My Naturally Frugal Family says
I am part of a cooking challenge and we had to find a chicken noodle soup, from a fellow blogger, and make it. I chose yours because I don't eat meat.
This is really a wonderful recipe and I just wanted you to know my pictures of your creation will be up Noon today (EST).
Hope you have a great Saturday!
The Type A Housewife says
Thanks for letting me know! I will stop by to check it out. 🙂
MegSmith @ Cooking.In.College says
I love tofu and have always wanted to make a veggie version of chicken noodle soup. This is right up my alley, perfect for the next time I get sick. Thank you!
The Type A Housewife says
Thank you! This is definitely good comfort food for when you're under the weather. And it freezes pretty well, so you can keep it in your freezer just in case. 🙂
Carolyn says
Am making veggie chikin noodle soup as I type! I have not done the frozen tofu trick for my version, rather I've been using Trader Joe's vegan chicken strips, which are not too pricey if you have a TJ's near you. I've also used homemade seitan chunks for soups and they work out dandy. However, frozen and thawed tofu is one of my favorite things for stir fries, and I think I just might try your version the next time I do chikin noodle soup!
The Type A Housewife says
I thought about using seitan too, but I can't buy it locally (have to drive 40 minutes to get it!) and I'm too lazy to make it myself. 🙂
EB says
Try this instead of tofu.
http://ecx.images-amazon.com/images/I/51B75VF21HL._SL500_AA300_.jpg
Kiersten says
A chicken substitute would definitely work too, but I don't like meat subs which is why I used tofu.
Sandy Sweeney says
I have my annual summer cold and wanted a "chikn noodle soup". This did the trick! The only change I made was after I cubed my thawed/frozen tofu, I dry fried it with Cajun seasonings in a cast iron skillet. I've found that a dry fry before using in soup helps the tofu have more body and hold up better.
Thanks for the great recipe, I feel it's curing me already 🙂
Kiersten says
Oh, those annual summer colds are the best, aren't they?! ;( I get them too. I'm glad the soup helped--thanks for the idea to fry the tofu too!
Megan says
Do you think it would affect the tofu even more if I froze the soup? I'd be the only one eating it, lol. Thanks!
Kiersten says
Nope, this soup freezes well! In fact, that's what I had for lunch today. 🙂
Megan says
Yay! Thanks! Off to grab some tofu!
Louis Green says
What if you do not press the tofu ? I just nort wild about buying a tofu press for one reciepe. Also after you freeze the tofu then it is being boiled in the soup how does it stay firm ?
Kiersten says
You don't need a tofu press to press tofu--I use one, but it's also possible to press it between two plates with the bottom plate lined with paper towels to absorb the liquid. You can put a few cans, bags of beans, or something else on the top plate to weigh it down a little. Pressing the tofu helps it to absorb the flavor of the broth. I make soup with tofu all the time and it always retains its texture.
sharon says
am clearing a bunch of stuff with cold like symptoms ...just made the soup it is delicious. I used what I had in the fridge. No celery or tofu so I added an extra onions and a red potato and extra parsley..it is wonderful...thanks..
Kiersten says
I'm so glad you enjoyed it! It's definitely perfect for when you've got a cold. 🙂 I hope you feel better soon!
Leah Ellis says
Made this for a Saturday lunch. It was great! I fried the tofu in canola oil first, & used a fresh fettuccine pasta, which I cut into bite-size peices for my children. Yummy!
Kiersten says
I'm glad you and your family enjoyed it--thanks for letting me know! 😀
Jen says
Make sure you substitute no-egg noddles, otherwise this is NOT vegan.
Kiersten says
That's why this soup is called Vegetarian Chicken Noodle Soup--it's not vegan. 🙂
Kathy says
Thank You so much for this recipe! I am Vegetarian but don't eat alot of Tofu but this recipe is perfect! We have made this at least 4 times since discovering it a few months ago, SO Good! Even the Non-Vegetarians in the house eat it. 🙂 Thanks Again!
Kiersten says
Yay, I'm glad to hear it's a hit! 😀
Tracy says
Thank you so much for this recipe. It looks delicious! My teen daughter is a vegetarian and says the only thing she misses is chicken noodle soup, especially when she is sick. I will make this tomorrow. I can't wait to try some of your other recipes, too. Our whole family goes meatless at least a few times a week.
Kiersten says
I hope your daughter likes it! It's one of my favorite soups--I always make a big batch whenever I'm sick. 🙂
Cherri says
I just made this and it was wonderful. I adjusted it a little using what I had, including 1 quart of Veggie Broth, which added a wonderful flavor. I didn't have tofu and wanted to make it right away so didn't want to wait to freeze and thaw it (although I plan to try it in the future) so I used 1 cup of TVP instead and it was wonderful in the soup. Threw in some rice noodles (I'm vegan) and also some alphabet noodles. Was so yummy! Thank you for this recipe!
Kiersten says
I'm glad you enjoyed it--thanks for your comment! 🙂
Lindsey says
I was sick and searched for a vegetarian chicken noodle soup. I'm so glad I picked this one. I made it without tofu because I didn't have any around the house and subbed angel hair pasta for the egg noodles b/c that's what I had. I added some avocado after it cooked and the whole thing was delicious. It will definitely go into my regular rotation. Thank you!
Kiersten says
I'm glad you enjoyed it! I hope you feel better too. 🙂
Brandi says
I just made this and it was absolutely amazing! Instead of tofu I used a chicken substitute I found at whole foods by a company called beyond meat which gave the soup a liquid smoked flavor. Five stars from me!
Kiersten says
I haven't tried that chicken sub before, but I'm glad it worked out! 🙂
Amber says
Made this using Quorn tenders instead of tofu & it amazing!! Added some Tabasco too.
Kiersten says
I'm glad you enjoyed it! 🙂
Caroline says
Hi Kiersten,
Thank you so much for your recipe. It looks very yummy.... 🙂
I have a question. Might be a naive one, but oh well.... Why does the tofu need to be frozen and then thawed?
Can't wait to try it!
Kiersten says
You don't have to do that step, but I like it because it gives the tofu a chewier texture. 🙂