Delicious Vegetarian “Chicken” Noodle Soup Recipe
Picture this: it’s a cold winter day and you’re feeling under the weather. You crave a warm bowl of classic chicken noodle soup, but you don’t want to compromise your plant-based diet. Lucky for you, I have the perfect solution – my vegetarian “chicken” noodle soup recipe!
This soup is a vegan twist on the classic comfort food, packed with all of the flavors and nutrients that you love in chicken noodle soup. Whether you’re a vegan, vegetarian, or just someone who wants to try something new, this recipe will not disappoint.
Making this soup is easy and simple – it requires only one pot and few ingredients. Plus, you can customize it to your taste by adding your favorite veggies like parsnips or even jackfruit instead of soy curls. Trust me; this dish will soon become a staple in your home, especially during these winter months when having a hot bowl of soup is always satisfying.
So if you’re ready to dig in and experience the same comforting taste of classic chicken noodle soup made in a vegan way, then gather your ingredients and let’s get cooking!
Why You’ll Love This Recipe
Ah, soup. The perfect comfort food for a cold evening or when you need a bit of warmth in your belly. This Vegetarian “Chicken” Noodle Soup Recipe is the vegan version of the classic chicken noodle soup. It’s comforting, filling, and everything you want in a soup made from scratch.
And the best part? You can make it vegan without sacrificing any taste or texture. Yes, you read that right. This Vegan Chicken Noodle Soup tastes just like the real thing, but it’s entirely plant-based.
As a Hemingway fan, I know a thing or two about what makes great food. One of the most important things is flavor. This soup recipe has that umami flavor that you crave in a chicken broth-based soup. That’s thanks to soy curls, which are versatile tofu-based products that make for excellent vegan chicken pieces.
Another standout ingredient is nutritional yeast, which gives this soup its deep and savory flavor as well as a slight cheesy flavor without any actual cheese. Also, this Vegan Chicken Noodle Soup Recipe is loaded with fresh vegetables like carrot, onion, celery ribs, and parsnip.
Overall, this recipe provides you with all the comfort and nourishment you need on even the coldest of days. You’ll love how easy it is to make – just one pot – and how filling it is despite being completely vegan. So why not give it a try? Trust me; you won’t be disappointed!
Here is a list of ingredients you will need to make this vegetarian “chicken” noodle soup recipe:
- Celery ribs
- Bay leaves
- Fresh dill
- Fresh parsley
Broth and Spices:
- Olive oil
- Vegetable broth
- Salt and pepper
- Soy curls
- Chickpeas or firm tofu for protein
- Nutritional yeast for a savory umami flavor.
You can use any type of noodles for this soup, but in this recipe we recommend egg noodles. If you want to make it vegan, just use vegan egg noodles or chickpea noodles instead.
Note: For the best results, we recommend using nutritional yeast and soy curls or chickpeas as they give the soup a hearty taste and texture that is very similar to chicken noodle soup.
The Recipe How-To
Now that we have discussed the ingredients, let’s dive into how-to prepare this delicious vegetarian “chicken” noodle soup.
Step 1: Prep Your Ingredients
Start by roughly chopping 1 large onion, 2 celery ribs, 1 parsnip, and 4 carrots.
Heat 2 tablespoons of olive oil in a large pot.
Add onion and garlic.
Once cooked through, add celery, large parsnip chunks, and carrots.
Add in 2 bay leaves and cook for around 5 minutes until tender.
Pour in 8 cups of either vegetable broth or vegan chicken broth but I recommend the latter for its added umami flavor.
Step 2: Make Your Vegan “Chicken” Pieces
While your soup base simmers on low heat, you can start to create your vegan “chicken” pieces.
There are several vegan chicken substitutes that you can use such as tofu or soy curls but in this recipe, we’ll use Butler’s Soy Curls. Follow the package directions to prepare the soy curls before setting them aside.
Alternatively, if you opt not to use any meat substitute at all, chickpeas can also be an excellent source of protein for this recipe.
Step 3: Putting it All Together
Once the soup base has been simmering for around an hour with all the vegetables nicely cooked down and flavors having blended well, it’s time to add your prepared “chicken” pieces and noodles.
Add in around 2 cups of egg noodles or chickpea pasta to the pot; cook until barely tender.
Stir in some fresh dill and chopped parsley which will give the soup extra freshness and aroma.
Then add your cooked soy curls or chickpeas if you opt not to use any meat substitute.
Season with salt and pepper according to your preference.
Give the soup a final stir before turning off the heat and serve hot with crackers or bread on top.
It only takes one pot and little effort to make this classic vegan chicken noodle soup that tastes just like the real thing!
Substitutions and Variations
As versatile as it is, this vegan “chicken” noodle soup recipe can be adapted and customized in a myriad of ways to cater to your taste preferences and dietary needs. Here are some ideas for substitutions and variations you can experiment with:
– Noodles: While egg noodles are a classic option for chicken noodle soup, you can swap them for any type of pasta or noodle that you fancy. Try gluten-free or whole wheat spaghetti, ramen noodles, soba noodles, or even spiralized vegetables like zucchini or carrots for a low-carb version.
– Vegetables: The combination of onion, celery, carrots, and parsnip is a classic mirepoix base for the soup, but you can certainly add more veggies to up the nutrient value and flavor profile. Some great options include mushrooms, bell peppers, sweet potatoes, kale or spinach (added at the end), broccoli florets, or green beans.
– Vegan Protein: While soy curls are my preferred vegan chicken substitute due to their chewy texture and absorbency, there are other options you can use. Firm tofu cut into small cubes or triangles works well too and provides a soft texture that pairs well with the soup broth. Jackfruit is another popular option due to its stringy texture that mimics chicken; however, this fruit has a milder taste so make sure to season it well with spices like paprika, garlic powder or thyme. Alternatively, you could go protein-free and add chickpeas, white beans or lentils instead.
– Broth: For the best results make sure to use a high-quality vegetable broth that adds depth and umami flavors to the soup. You can use homemade vegan “chicken” broth if you have it on hand for an even closer rendition of traditional chicken noodle soup. Another option would be miso broth which adds an earthy flavor profile from fermented soybeans. And don’t forget to sprinkle some nutritional yeast over the top before serving for an extra boost of cheesy flavor-goodness!
With these substitutions and variations in mind, feel free to experiment with different combinations until you find your perfect bowl of comfort food!
Serving and Pairing
Ah, the moment of truth! You’ve just finished whipping up a pot of warm and savory vegetarian “chicken” noodle soup. But what’s the best way to serve and pair it? Fear not, my friend.
First things first – the aroma of this comfort food will have everyone’s mouths watering, so bring out your favorite soup bowls and ladle in generous portions. Top with a sprinkle of fresh parsley or dill for an added burst of flavor and color.
Now, let’s talk pairing. This classic vegan chicken noodle soup pairs perfectly with a crusty bread or a simple salad on the side. You can also add some fun toppings to your soup bowl such as avocado slices or a dollop of vegan sour cream.
But why stop there? Expand your horizons by pairing your soup with a wine or beer that complements its flavors. Try a crisp white wine like Pinot Grigio or a light beer like Pilsner to balance out the rich umami chicken flavor.
And don’t forget about dessert! Sometimes the perfect ending to a comforting meal is something sweet. I recommend a slice of apple pie or a warm chocolate chip cookie to round out the meal.
Now you’re ready to enjoy your delicious vegetarian “chicken” noodle soup while feeling like a master chef in your own kitchen. Bon appétit!
Make-Ahead, Storing and Reheating
As a busy home cook, I know how helpful it is to have make-ahead options in my recipe rotation. That’s why I love that this vegetarian “chicken” noodle soup can be made ahead of time and stored for easy reheating later.
To prepare ahead of time, let the soup cool completely after cooking, then transfer it to an airtight container and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the soup in a pot on the stovetop over medium heat until hot.
If you want to store the soup for longer than 3 days, transfer it to a freezer-safe container and store it in the freezer for up to 3 months. To reheat from frozen, you can thaw the soup overnight in the refrigerator or reheat it directly from frozen in a pot on the stovetop over low heat. Add extra broth as needed if the soup seems too thick after thawing.
When reheating the soup, you may notice that some of the noodles have absorbed more liquid and are softer than when first cooked. Don’t worry – this is normal! Simply add a bit more vegetable broth or water when reheating to adjust the consistency to your liking.
Overall, this make-ahead option makes meal prep much easier and ensures that you always have a comforting bowl of soup ready to go whenever hunger strikes.
Tips for Perfect Results
Cooking a vegetarian “chicken” noodle soup may seem intimidating, but fear not. These tips will help you create the most savory and comforting soup using simple ingredients.
First and foremost, when making this soup, it is crucial to use fresh herbs such as fresh dill and parsley. They add depth of flavor to the dish and brighten up the soup’s natural earthy taste.
To take the flavor up a notch, use homemade vegetable broth instead of store-bought broth. You can easily make vegetable broth by simmering vegetables scraps with bay leaves, onion, and garlic in a large pot of water for an hour. Homemade broth has more nutritional value and yields a richer flavor.
When preparing the vegetables, make sure to cut them evenly to ensure even cooking. Celery ribs, onion, parsnip, and carrots are sliced or diced before adding them to the pot. Once everything is prepped and ready, sauté them in olive oil until they become tender.
For a classic vegan chicken soup flavor, use soy curls as your chicken substitute. If you want more texture in your soup, try using firm tofu or jackfruit instead. Chickpeas could also be used for a nutty flavored vegetarian option.
Consider using chickpea noodles instead of egg noodles to make it gluten-free or vegan-friendly. Nutritional yeast can be added for a creamy chicken-like flavor without the actual chicken pieces.
Lastly, reheat your leftover noodle soup on the stove as the flavors meld together overnight to create an even tastier meal for tomorrow’s lunch or dinner.
Following these tips will help you achieve that perfect balance between savory umami taste and comforting classic noodle soup goodness.
In conclusion, this Vegetarian “Chicken” Noodle Soup recipe is the perfect choice for anyone looking to enjoy a comforting classic soup without sacrificing their values. With the use of soy curls, chickpea noodles or even tofu and jackfruit, you can create a vegan version of what used to be a classic chicken soup recipe. The addition of nutritional yeast, fresh herbs like dill and parsley, as well as the savory umami taste of the vegetable broth, will make this soup taste just like the real thing. Not to mention that it is easy to make in one pot and it uses simple ingredients like onions, garlic, carrots and celery.
This recipe truly proves that you don’t need meat to create a delicious and heartwarming soup. Whether you are vegan or just trying to reduce your meat intake, this vegetarian chicken noodle soup is sure to satisfy your cravings for comfort food. You’ll feel good knowing that you made a conscious choice that not only benefits your health but also the environment. So why not give this recipe a try? You may be surprised at how much you enjoy this classic vegan twist on a beloved soup!
Vegetarian “chicken” Noodle Soup Recipe
- 2 tablespoons olive oil
- 2 carrots, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 bay leaves
- salt and pepper
- 6 cups vegetable broth (I recommend Imagine No-Chicken broth)
- 1 lb vegetarian chicken strips, cubed (I recommend Lightlife's Chik'n Style Strips)
- 1/2 lb egg noodles (I recommend De Boles Organic Eggless Ribbon Style Pasta)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1. Heat the oil in a large pot over medium heat.
- 2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
- 3. Add the bay leaves and season with salt and pepper, to taste.
- 4. Add broth, turn up the heat, bring to a boil.
- 5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
- 6. Add noodles and simmer until the noodles are tender, about 8 minutes.
- 7. Remove from heat.
- 8. Add parsley and dill, stir, remove the bay leaves and serve.
- 9. (Add water or more broth to reach desired thickness.).
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.