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 popular Chicken Noodle Soup, because it is awesome. I thought about using seitan in place of the chicken, but went with tofu instead.
A Few Tips
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!)
If you prefer a homemade broth, try your hand at making your own vegetable broth from kitchen scraps. So tasty and easy!
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.
More Tasty Recipes
If you love this vegetarian chicken noodle soup, be sure to check out these other delicious ideas:
Recipe
Equipment
- dutch oven or large stock pot with lid
Ingredients
- 2 tbsp. olive oil chopped
- 2 medium onions
- 6 garlic cloves minced
- 4 medium carrots sliced
- 4 celery ribs sliced
- 8 fresh thyme sprigs
- 2 bay leaves
- 14 oz firm tofu frozen overnight, thawed, pressed for 30 minutes (I use the Tofu Xpress), and cut into bite-sized pieces
- 4 quarts vegetable broth
- 12 oz egg noodles
- ½ cup fresh flat-leaf parsley chopped
- salt and pepper to taste
Instructions
- 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.
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. 🙂