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A comforting bowl of homemade vegetarian chicken noodle soup with wavy egg noodles and fresh herbs

Printable Vegetarian Chicken Noodle Soup Recipe

Freezing the tofu beforehand gives it a crazy realistic, chewy texture that makes this broth so good. This meatless chicken soup is packed with protein, tender veggies, and the exact kind of comfort you want on a chilly day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 block 14-16 oz extra-firm tofu (frozen overnight, thawed, and pressed)
  • 2 tablespoons olive oil or salted butter
  • 1 large yellow onion diced
  • 3 medium carrots peeled and diced
  • 3 celery stalks diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • 8 cups high-quality vegetable broth or 8 cups water mixed with 2 tbsp vegetarian "No-Chicken" bouillon
  • 2 dried bay leaves
  • 6-8 oz egg noodles use rice noodles or egg-free pasta if vegan
  • Salt and freshly cracked black pepper to taste
  • Fresh parsley and a squeeze of lemon juice for serving

Method
 

  1. Prep the tofu: Tear your pressed, previously frozen tofu into bite-sized, uneven shreds using your hands to create the perfect chicken-style tofu. Set aside.
  2. Sauté the veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened but not browned.
  3. Add aromatics and tofu: Stir in the minced garlic, thyme, rosemary, and shredded tofu. Cook for 3 more minutes.
  4. Simmer the broth: Pour in the vegetable broth and drop in the bay leaves. Bring to a gentle boil, then turn the heat down, cover, and simmer for 20-25 minutes.
  5. Cook the noodles: Bring the soup back to a rolling boil. Add the noodles and boil for exactly 8 minutes (they will finish cooking off the heat so they don't get mushy).
  6. Finish and serve: Remove from heat, fish out the bay leaves, and stir in fresh parsley and a squeeze of lemon juice. Season with salt and pepper to taste.

Notes

  • The Tofu Trick: Do not skip freezing the tofu! Freezing and thawing it changes the molecular structure, making it spongy and chewy like real chicken.
  • Make Ahead / Storage: If you are making this soup for meal prep, do not add the noodles to the main pot. Cook the noodles separately and add them to individual bowls. Store the broth and noodles in separate containers in the fridge for up to 4 days.
  • Vegan Option: To make this 100% vegan, ensure you use olive oil (not butter) and swap the egg noodles for rice noodles or egg-free pasta.