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–+ servings
vegan chicken noodle soup

Vegan "Chicken" Noodle Soup

5 from 1 vote
A veganized version of a hearty classic, this recipe is coziness in a bowl and perfect all year long.
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Author: Rebecca Hincke | The Zesty Lime
Servings: 6 servings

Ingredients

For the Baked Tofu “Chicken”:

  • 10.5 oz 297 g extra-firm tofu
  • 1 tbsp 15 ml olive oil
  • 1 tbsp 15 ml soy sauce
  • Salt - to taste
  • Pepper - to taste

For the Soup:

  • 2 tbsp 30 ml olive oil or vegan butter
  • 1 large or 2 medium white onions - finely diced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 4 –5 large cloves garlic - minced
  • 2 medium carrots - diced
  • 1 large rib celery - diced
  • 68 oz 2 L vegetable broth
  • 1 cup 240 ml water, plus more as needed
  • 2 tbsp 30 ml lemon juice
  • 2 –3 dried bay leaves
  • Few sprigs each of fresh rosemary and thyme - optional
  • 3 –5 oz - 85–142 g dried small soup pasta
  • 1 cup 136 g frozen or canned whole kernel corn
  • Salt - to taste
  • Pepper - to taste
  • To Serve
  • Few sprigs each of fresh rosemary and thyme - leaves only (optional)
  • Small handful of fresh parsley - finely chopped (optional)
  • Almond Parm - optional
  •  

Instructions

  • Start by making the Baked Tofu “Chicken.” Preheat the oven to 400°F (200°C). Dice the tofu or break it into small chunks and transfer to a bowl. Add the olive oil and soy sauce, and season with salt and pepper. Toss to fully coat the tofu, then bake for 30 minutes on a baking tray lined with parchment paper. Once golden and crispy, remove the tofu from the oven and set aside.
  • Meanwhile, in a large saucepan, heat the olive oil over medium heat and sauté the onion for 2 to 3 minutes, until softened. If you’re using vegan chicken pieces, add the chicken, along with the herbs, and cook for another 4 to 5 minutes, until the chicken starts to brown slightly.
  • Add the garlic, carrots, and celery, and cook for another 5 minutes to soften up the veg before pouring in broth and water, along with the lemon juice, bay leaves, and fresh herbs (if using).
  • Bring the soup to a boil, then reduce the heat to medium-low and cover with a lid. Simmer for 10 minutes, then add the pasta and increase the heat to medium. Cook for another 10 minutes at a gentle boil, then add the corn and baked tofu “chicken” (if using) and simmer for a few minutes more. Remove the bay leaves before serving. Season with salt and pepper. If the pasta has thickened the soup too much, feel free to add a little extra water and adjust the seasoning accordingly.
  • Garnish with herbs and a sprinkle of Almond Parm, if you like.

Notes

  • If you are cooking the pasta directly in the soup, make sure you are using a short soup pasta like margheritine or ditalini (smaller shapes like orzo and stelline work as well) and check the instructions on the package. If the pasta you’re using requires more or less cooking time, adjust accordingly. If you prefer a larger pasta, simply cook it separately to al dente and add it to the soup along with the corn.
  • If you want the soup to remain more broth-like, you can cook the pasta separately—to al dente—drain, and stir into the soup just before serving.Credit: Reprinted with permission from The Vegan Pasta Cookbook by Rebecca Hincke. Page Street Publishing Co. 2022. Photo credit: Rebecca Hincke
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