Vegan Chicken Noodle Soup

This Vegan Chicken Noodle Soup is a cozy and comforting family meal for winters. Its perfectly seasoned and gets ready within 30 minutes. It tastes as incredible as the one that you grew up eating.

Course Soup

Cuisine American

Keyword chicken noodle soup without chicken, how to make vegan noodle soup, tofu noodle soup, vegan chicken noodle soup recipe, vegan noodle soup

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 207kcal

Author Gunjan

Ingredients

2 tsp olive oil
1 15oz pack of extra firm tofu (drained, pressed, chopped)
2 tbsp chopped celery
1/2 cup chopped onions
1/2 cup chopped carrots
1 tsp minced garlic
1 bay leaf
1/4 tsp ground sage
1/4 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp dried rosemary
1/8 tsp ground nutmeg
freshly ground black pepper
4 cups vegetable broth
salt to taste
1 tsp dried parsley
1 cup cooked pasta (rotini/fusilli)

Instructions

Heat oil in a Dutch oven and toss in chopped tofu. Sauté until tofu is light golden in color and cooked through inside.
Add celery and mix for 30 seconds. Add onions, carrots, garlic and bay leaf and gently fold them at medium-high flame.
Add sage, marjoram, rosemary, thyme, nutmeg, black pepper and mix well but gently so that tofu does not crumble.
Pour vegetable broth, parsley and salt. Cover and cook for 5-7 minutes or until few boils.
Remove the lid and fold in pasta. Adjust salt and stir. Turn it off immediately. Cover and let it rest while hot.
Feel free to garnish with more fresh chopped parsley or cilantro and ladle it in the serving soup bowls.

Notes

I used whole grain pasta you may use any of your choice. Cook as per the instructions and keep it aside.
If you do not have all the herbs (sage, marjoram, thyme, rosemary, nutmeg) then you may use 1 tsp poultry seasoning in this soup.
You may also use fresh parsley to garnish and in that case use about 2 tbsp. chopped parsley.
I used tofu instead of chicken but you may use your choice of plant-based chicken option here. For that you sauté the vegetable first and then add vegan chicken followed by herbs and vegetable broth and pasta.
To store: This tastes best when served immediately. Refrigerate the leftovers in an air tight glass container for about 1 week.
To make it oil free: Prepare a baking sheet with parchment paper and place tofu pieces on it. Place the baking sheet in the middle rack of the preheat oven at 400-degree Fahrenheit and bake it for 15 minutes or until its light golden in color. Turn it off and take it out. Keep it aside. Add 4 ½ cups vegetable broth in the oven and bring it to boil. Add the vegetables and seasoning. Fold in tofu, salt and parsley. Stir gently and cook covered for 2-3 minutes. Remove the lid and stir in cooked pasta. Turn it off and let it rest for 4 minutes. Serve. If you use vegan chicken then no baking required. Just add everything into the cooked vegetable broth and follow the rest of the instructions.
To make it in instant pot: Turn on the sauté function and add 2 tbsp. olive oil. Sauté tofu pieces until light golden in color. Follow steps 2, 3 and 4. Cancel the sauté function and close the lid. Seal the valve and turn it on high at manual for 3 minutes. Once done, release the pressure and open the lid. Stir it gently and fold in cooked pasta. Lightly cover it with the lid and let it rest for 5 minutes. Serve hot.
The nutritional value will vary if you make it oil free or in instant pot or with vegan chicken.

Nutrition