Vegetarian or vegan chicken noodle soup sounds like an oxymoron, but it is easy to create a homemade version of the classic soup without the animal products. Cubed tofu or shredded faux chicken products perfectly replace the meat. Noodles without egg can be used to make a vegan version.
Keep warm during these cold winter months with this delicious, comforting, and guilt-free recipe!
Vegetarian Chicken Noodle Soup
Enjoy the taste of a classic chicken noodle soup loaded with vegetables but with none of the meat or guilt! Celery, carrots, white onion, and garlic are just a few of the delicious ingredients.
- 6 cups water
- 3 Knorr vegetarian vegetable bouillon cubes
- 1 small white onion, chopped loosely
- 3 – 4 cloves garlic, minced
- 1 tbsp EVOO
- 4 – 5 ounces uncooked rotini pasta
- 2 large carrots, chopped
- 3 large celery stalks, chopped
- 4 green onions, sliced
- 1 pkg. House organic tofu cutlet (or approx. 6.5 ounces of any extra firm tofu), cubed
- 3 bay leaves
- Approx. 2 tsp dried or fresh parsley
- Garlic powder, salt, pepper to taste
Use a Large Cooking Pot
It’s best to use a large cooking pot with a lid, as covering the soup will help the vegetables and noodles cook faster. Cooking the pasta separately before adding to the soup will prevent the pasta from absorbing too much broth.
In a large pot, bring 6 cups of water to a boil. Add bouillon cubes and stir until dissolved. Reduce heat to medium.
Add carrots and celery and bring to a simmer. Add bay leaves and uncooked pasta. *Pre-cooking pasta may prevent excess absorption of broth.* Cover and simmer until pasta is almost fully soft, approximately 10 minutes.
While pasta is cooking, in a separate pan, sautee garlic and onion in EVOO until onion is just transparent. Remove from heat and put aside until pasta is cooked. Once pasta is almost soft, add onion and garlic mixture.
Add cubed tofu. Bring back to a simmer. Remove from heat and stir in green onion and parsley. Cover and let sit for several minutes. Remove bay leaves before serving. Add additional garlic powder, salt, and pepper to taste. *If using uncooked pasta, some broth may be absorbed. If more broth is desired, boil an additional 2 cups of water in a separate saucepan and dissolve one bouillon cube, then add to soup.