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+ servings
5 from 2 votes
Vegan Chicken Noodle Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This cozy vegan chicken noodle soup features savory baked tofu, lots of noodles, and tender veggies simmered in seasoned vegetable broth. Tastes just like the stuff mom used to make, without the meat!

Course: Soup
Cuisine: American
Keyword: creamy vegan soup, tofu recipes, tofu soup
Servings: 6
Calories: 301 kcal
Author: Alissa
For the Savory Baked Tofu
  • 1/2 cup vegetable broth
  • 1 tbsp. soy sauce
  • 2 tsp. white wine vinegar
  • 1 1/2 tsp. poultry seasoning
  • 1 tsp. olive oil
  • 1/2 tsp. liquid smoke
  • 1 lb. firm or extra firm tofu, drained, pressed at least 20 minutes, and diced into 1/4 to 1/2 inch cubes
For the Tofu Noodle Soup
  • 2 tbsp. olive oil
  • 2 leeks, white parts only, finely chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, minced
  • 1 cup dry white wine, optional, but really nice
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 8 cups vegetable broth
  • 6 oz. rotini pasta
  • salt and pepper to taste
  • fresh parsley
Make the Savory Baked Tofu
  1. Stir together broth, soy sauce, white wine vinegar, poultry seasoning, olive oil and liquid smoke in a medium bowl. Add tofu cubes and toss a few times to coat. Allow to marinate about 30 minutes, until most of the liquid is absorbed, tossing occasionally.
  2. Preheat oven to 400° and line a baking sheet with parchment. Arrange tofu cubes in an even layer on parchment and bake until lightly browned, about 30 minutes, flipping halfway through. Remove from oven and allow to cool.
Make the Tofu Noodle Soup
  1. While tofu bakes, coat the bottom of a large pot with olive oil and place over medium heat. When oil is hot, add leeks, celery, carrots and garlic. Sauté until vegetables are slightly softened, 5 minutes.
  2. If using wine, add it now and bring to a simmer. Allow to cook, uncovered, until liquid is reduced by half, about 5 minutes.
  3. Add broth, thyme and bay leaf. Stir a few times and bring to a simmer. Allow to simmer for about 20 minutes. Season with salt and pepper to taste.
  4. While soup simmers, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain into a colander and toss with a bit of olive oil.
  5. If you're serving all of the soup right away, add the pasta and the tofu, then ladle into bowls. Othewise, divide the pasta and tofu into bowls and ladle soup overtop. Sprinkle with parsley. Store the leftover soup separatedly from the pasta and marinated tofu to avoid it getting soggy/losing flavor.

Recipe Notes

Feel free to substitute seitan or your favorite savory marinated tofu. You can skip the marinating and baking steps if you do that.

Nutrition Facts
Vegan Chicken Noodle Soup
Amount Per Serving (2 cups (1/6 of the total recipe))
Calories 301 Calories from Fat 102
% Daily Value*
Fat 11.3g17%
Saturated Fat 2.1g11%
Sodium 1275mg53%
Potassium 644mg18%
Carbohydrates 26.6g9%
Fiber 2g8%
Sugar 4.1g5%
Protein 17.3g35%
Calcium 160mg16%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.