Vegan Chicken Noodle Soup (High Protein)
This vegan chicken noodle soup is a hearty and flavorful twist on the classic chicken soup but made with 100% plant-based ingredients and with 137g of protein for the whole pot! It combines chicken flavoured tofu baked to perfection, nutrient-rich veggies, and pasta for a comforting soup to warm you up for when you’re feeling under the weather. This soup is easy to make and is packed with all the rich and savory flavors of chicken noodle soup. Top it with fresh parsley and crispy sourdough for a nutrient-packed delicious soup!
Protein Packed Vegan Recipes
VEGAN BROCCOLI CHEESE SOUP WITH TEMPEH BACON
CURRIED CARROT AND LENTIL SOUP
CREAMY LEMON CHICKPEA SOUP WITH TEMPEH
Why You’ll Love Vegan Chicken Noodle Soup
Flavorful and Comforting: This vegan soup is packed with wholesome ingredients and bursting with the rich flavors of traditional chicken noodle soup minus the chicken. Thanks to the “Tofu Chicken,” which mimics the texture of real chicken and provides a hearty and satisfying taste.
Packed with Protein: This Vegan Chicken Noodle Soup is not only delicious, but it is also a rich source of plant-based protein. The chicken-flavored tofu imparts a hearty flavor to the soup and is loaded with protein, making it an excellent choice for those looking to increase their protein intake while enjoying the comforting flavors of a classic chicken soup.
Perfect for Sick Days: Vegan Chicken Noodle Soup is the perfect remedy for those dreaded sick days. When you’re feeling under the weather, a warm, soothing bowl of this nourishing soup can work wonders. The savory broth and hearty tofu “chicken” provide protein, while the nutrient-packed vegetables offer the vitamins and minerals your body needs during illness. Not only is it gentle on the stomach, but the savory flavors and protein-rich tofu “chicken” provide the much-needed comfort your body craves when you’re unwell.
Meal Prep friendly: This soup is perfect for meal prep. Prepare a big batch and store it in your refrigerator for up to 5 days.
Nutrient-Packed: This soup is packed with nutrient-rich ingredients like carrots, celery, and broccoli, which provide essential vitamins and minerals. The tofu not only adds a protein boost but also adds a meaty texture.
Easy to Prepare: This recipe doesn’t require fancy ingredients and advanced culinary skills and takes just 30 minutes to prepare. Perfect for when you are craving a comforting meal to warm you up on a chilly winter day.
How to make Vegan Chicken Noodle Soup
Prepare Tofu Chicken
Slice and Season Tofu
Start with your tofu ‘chicken’. Slice your extra firm tofu into cubes, then place in a large bowl and toss in soy sauce. Next, add in the nutritional yeast and cornstarch and toss again to combine.
Cook Tofu Chicken
Air-fry at 400f for 12-15 minutes or until crispy, or bake at 425 for 20-25 minutes. Cooking the tofu beforehand will give it a nice meaty texture!
Prepare Vegan Chicken Noodle Soup
Saute Vegetables
While the tofu cooks, chop your onions, celery, and carrots and sauté over medium heat until translucent, about 5 minutes. Add in your garlic and toast for one minute, stirring continuously.
Prepare Broth
Add in your water and broth along with your spices and bring to a boil. Simmer for about 10 minutes until the carrots are fork-tender.
Cook Pasta
In another pot, cook your pasta according to package directions.
Prepare Brocolli
Slice your broccoli into small bite-sized pieces.
Combine Ingredients
Once the carrots are fork-tender, add in your cooked pasta, broccoli, and tofu. Stir to combine.
Serve Vegan Chicken Noodle Soup
Serve as is or top with fresh parsley and crispy sourdough.
Recipe Tips for Vegan Chicken Noodle Soup
Make it Gluten-Free: Use gluten-free pasta for those with dietary restrictions. You can use chickpea pasta or any pasta of your choice.
Spice It Up: Experiment with different herbs and spices for a flavorful twist. Thyme, rosemary, or a pinch of cayenne pepper can add an exciting twist to your soup.
For a nutritional boost: Add more vegetables to enhance the nutritional value of this nutrient-packed soup. Spinach, kale, peas, or even bell peppers can make it even more nutritious and colorful.
Tofu Variations: You can experiment with different tofu textures. If you’re short on time, simply toss in your tofu without baking for a smooth, silkier consistency. Baking your tofu adds a crispy, meaty texture, although it works great either way!
Swap tofu with seitan, soy curls, tempeh or any protein of your choice.
Leftover tip: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Add a splash of water or vegetable broth when reheating the soup to adjust the consistency.
Freezing tip: Freeze the soup in airtight containers without pasta, as the texture of pasta may change upon thawing.
More Vegan Recipes You’ll Love
VEGGIE PACKED CHICKPEA NOODLE SOUP
EASY VEGAN FRENCH ONION SOUP (NO WINE)
Want more FREE plant based recipes?!
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
Vegan Chicken Noodle Soup (High Protein)
Ingredients
- 1 onion
- 3 stalks celery
- 3 carrots
- 6 cloves garlic
- 12 cup water
- 2 tbsp vegetable broth paste or 2 veg stock cubes
- 1 tsp dried parsley
- 1 tsp poultry seasoning
- 2 bay leaves
- 250 g pasta of choice
- 3 cups chopped broccoli
For the Tofu Chicken
- 1 block extra firm high protein tofu or regular extra firm tofu
- 1 tbsp soy sauce
- ¼ cup nutritional yeast
- 2 tsp cornstarch
For Topping
- Fresh Parsley
- Crispy Sourdough
Instructions
- Start with your tofu ‘chicken’. Slice your extra firm tofu into cubes, then place in a large bowl and toss in soy sauce. Next, add in the nutritional yeast and cornstarch and toss again to combine.
- Air-fry at 400f for 12-15 minutes or until crispy, or bake at 425 for 20-25 minutes. Cooking the tofu beforehand will give it a nice meaty texture although if you’re short on time you can simply chop up your tofu and toss it in your soup at the end!
- While the tofu cooks, chop your onions, celery, and carrots and sauté over medium heat until translucent, about 5 minutes.
- Add in your garlic and toast for one minute, stirring continuously.
- Add in your water and broth along with your spices and bring to a boil. Simmer for about 10 minutes until the carrots are fork-tender.
- In another pot, cook your pasta according to package directions.
- Slice your broccoli into small bite-sized pieces.
- Once the carrots and fork are tender, add in your cooked pasta, broccoli, and tofu. Stir to combine.
- Serve as is or top with fresh parsley and crispy sourdough.