Vegan Hearty Chicken Noodles

Indulge in the comforting goodness of Vegan Hearty Chicken Noodles, a plant-based twist on a classic favorite that’s bursting with flavor and nourishment. This satisfying soup swaps traditional chicken for golden, crispy tofu cubes coated in nutritional yeast and soy sauce, creating a savory, protein-packed alternative. Loaded with tender rice noodles, vibrant vegetables like carrots, celery, and peas, and infused with aromatic herbs like thyme and rosemary, every spoonful offers a symphony of flavors. Finished with a sprinkle of fresh parsley and a zesty splash of lemon juice, this one-pot recipe is not only easy to make but also perfect for cozy nights or meal prepping. Whether you're vegan or just looking for a wholesome, dairy-free, and meat-free meal, this hearty noodle soup promises comfort in every bowl.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 oz extra firm tofu
• 3 tbsp nutritional yeast
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 2 large carrots
• 2 celery stalks
• 1 medium yellow onion
• 4 garlic cloves
• 8 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 8 oz wide rice noodles
• 1 cup frozen peas
• 0.25 cup fresh parsley
• 1 tbsp lemon juice
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Press the tofu with a clean kitchen towel or paper towels to remove excess water. Cut the tofu into 1/2-inch cubes.

Step 2

In a bowl, combine the tofu cubes, nutritional yeast, soy sauce, and 1 tablespoon of olive oil. Toss to coat evenly.

Step 3

Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the tofu mixture and sauté for 5-7 minutes until the tofu is golden brown and slightly crispy. Remove the tofu and set aside.

Step 4

Peel and dice the carrots. Slice the celery stalks thinly. Finely chop the onion. Mince the garlic cloves.

Step 5

In the same pot, add a little more olive oil if needed and sauté the onion, garlic, carrots, and celery for 5 minutes until the onion is translucent and the vegetables are slightly softened.

Step 6

Add the vegetable broth to the pot, along with the dried thyme, dried rosemary, and a bay leaf. Bring to a simmer.

Step 7

Once the broth is simmering, add the wide rice noodles. Cook according to package instructions, usually around 8-10 minutes, until the noodles are tender.

Step 8

About 3 minutes before the noodles are done, add the frozen peas to the pot.

Step 9

Return the cooked tofu to the soup pot and stir to combine. Simmer for another 2 minutes until heated through.

Step 10

Remove the bay leaf. Stir in fresh parsley and lemon juice. Season with salt and black pepper to taste.

Step 11

Serve hot and enjoy this hearty vegan version of chicken noodles.

Nutrition Facts

Serving size	(3117.0g)

Amount per serving	% Daily Value*
Calories	2333.4

Total Fat 81.5g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 8272.3mg	0%
Total Carbohydrate 290.7g	0%
Dietary Fiber 56.1g	0%
Total Sugars 53.3g
Protein 128.2g	0%

Vitamin D 0IU	0%
Calcium 3212.6mg	0%
Iron 27.8mg	0%
Potassium 6196.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 21.3%

Carbs: 48.3%