Vegan Chicken Noodle Soup Recipe (Gluten-Free)
Nov 16, 2019 • Updated Sep 11, 2023
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This soothing and comforting Vegan Chicken Noodle Soup is a cozy winter dinner or lunch made with textured tofu and gluten-free noodles. Full of flavor from spices, aromatics, and nourishing veggies, you will love this soup (and how it makes you feel!).
What Makes This Recipe Great
Vegan Chicken Noodle Soup for the vegan soul. Anyone else remember that book series? Something about classic chicken noodle soup makes me so nostalgic, and I felt the same nostalgia while enjoying a bowl of this vegan and gluten-free friendly version. It’s really the ultimate of comfort foods.
Of course, this version is chicken-free, and actually uses tofu in its place. But not just any tofu. Tofu that has been prepared to give it an incredible texture that reminds me a little bit of that stringy texture of chicken.
The beauty of this soup is that the flavours in the broth really come primarily from herbs and spices. The rest of the ingredients we’re using are nearly identical to a traditional chicken soup, so it really comes close in flavour if you ask me. You can also opt to use a vegan chicken alternative of choice, or even chickpeas if you prefer a soy-free option. You can even add other vegetables for a more plant-forward soup.
For the pasta, you can really use any pasta you’d prefer to, but I added some fun gluten free star-shaped pasta, to mimic good old chicken and stars, for added fun. I’ll often use a legume based pasta for some added fiber and protein.
the details
- This vegan tofu chicken noodle soup is not only vegan, but also gluten-free, refined sugar free and grain free. The base soup is meal-prep friendly as well. Thanks to the tofu and legume based pasta, it’s also high in protein!
- You could batch prepare this soup base, and toss in pasta of choice when ready to eat. It’s a wonderful way to use up leftover pasta, or grains of choice like quinoa, rice or whatever else you’ve got!
- We’re using spices, aromatics and flavourful veggies to give this soup all its taste, and many of the herbs we’re using are actually really great for your health, too. Sage, rosemary and thyme are a trio of power herbs in my opinion, because they make the best flavour combination and they’re also very protective. These herbs are anti-inflammatory and great to enjoy in the winter to ward off the cold and flu.
- While this recipe doesn’t call for any oil, if you prefer to saute your veggies in oil, you can use olive oil or your favorite neutral cooking oil of choice.
Ingredient Notes
- extra firm tofu: You can also use soy curls, vegan chicken pieces, chickpeas, or your favorite vegan alternative if tofu isn’t preferred.
- pasta of choice: I like chickpea pasta or gluten-free stars. If you’re not gluten-free, feel free to use egg noodles or regular pasta.
- veggies: Yellow onion, carrots, and celery.
- minced garlic
- gluten-free soy sauce
- herbs and spices: Fresh thyme, fresh rosemary, fresh sage leaves, bay leaves, garlic powder, onion powder, and fresh parsley for garnish.
- veggie broth: You can use vegan chicken broth, vegan chicken stock, or vegan bouillon for your broth. Whatever you have on hand or prefer will work here.
- salt and pepper to taste
Step-by-Step Instructions
- The night before you prepare your soup, prep your tofu. Wrap it in a kitchen towel, then gently press it by laying a heavy object on top for about 10 minutes. You can use a heavy book or a tofu press if you have one.
- Once pressed, slice tofu into small, bite-sized cubes and place on a baking tray to freeze overnight. This will create a nice texture for the tofu. Remove from the freezer and allow to thaw for 30 minutes or while you’re preparing your broth.
- If you’d like to make dainty little pasta stars, cook up some gluten-free lasagna per package directions. Adjust the cooking time to slightly undercook, so the pasta is al dente, keeping in mind the pasta will continue to cook slightly once it’s added to the soup.
- Once pasta is cooked, remove it from the pot and use a small, star-shaped food cutter to punch out stars. If you’d like, you can toss it with a touch of oil just to keep it from sticking. Set aside.
- Start by sautéing your carrots and celery in a large pot over medium heat for a few minutes until fragrant. Add onion and sauté for another 2-3 minutes. Next, add your herbs, bay leaf, and garlic to the pot. Sauté for another 2 minutes.
- Add your tofu to the pot, and sauté with your tamari, garlic powder, and onion powder. Add your vegetable broth and bring to a boil. Reduce heat to a low simmer and let cook for 10 minutes.
- Stir in your cooked gluten-free pasta just before serving, cook for 2-3 minutes, and season with salt and pepper as needed. Serve with a garnish of finely diced fresh parsley and black pepper.
Secrets to Success
- To prepare our tofu in this recipe, we’re going to do what I like to call the squeeze and freeze procedure. Make sure you’re using extra firm tofu because we will be pressing it to remove the water and liquid and then freezing it to end up with a fun texture.
- When seasoning and herbing up, it’s always best to rely on taste. As everyone prefers a different intensity of herbs, start with the base recommended herbs and then add more as you see fit. Using ground dry herbs is also an option, but if you have fresh herbs on hand, I highly recommend it.
- If you’re not a fan of pasta, try substitutions like quinoa, rice noodles, brown rice, millet, or another favourite grain of choice. I like to use chickpea-based pasta, or lentil-based pasta for added protein, but it’s completely optional. If you’re not allergic to gluten, go ahead and use your favourite wheat-based pasta!
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat over the stovetop or in the microwave.
Recipe FAQs
A few reasons! Consuming warm liquids, such as soup, often gives temporary relief of symptoms (think sore throat). Plus, the steam from the soup may open up the sinuses and relieve congestion. One of the most crucial benefits of soup is that the broth is hydrating, and fluids are super important so you don’t get dehydrated while sick.
More Vegan Soup Recipes
Three Mushroom and Quinoa Soup
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Vegan Chicken Noodle Soup Recipe (Gluten-Free)
Ingredients
- 1 14 oz package extra firm tofu roughly 2 cups
- 1-2 servings pasta of choice I like chickpea pasta or gluten free stars*
- 1/2 yellow onion finely diced
- 2/3 cup carrots chopped
- 1/2 cup celery chopped
- 4 cloves garlic minced
- 1 tbsp gluten-free soy sauce
- 2-3 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
- 2-3 fresh sage leaves
- 2 bay leaves
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 4-5 cups veggie broth or vegan chicken broth
- handful fresh parsley
- salt + pepper to taste
Instructions
- Preparing the tofu
- The night before you prepare your soup, prep your tofu. Wrap it in a kitchen towel, then gently press it by laying a heavy object on top for about 10 minutes. You can use a heavy book, or a tofu press if you have one.
- Once pressed, slice tofu into small, bite sized cubes and place on a baking tray to freeze overnight. This will create a nice texture to the tofu. Remove from freezer and allow to thaw for 30 minutes, or while you're preparing your broth.
- How to make gluten free pasta stars
- If you'd like to make dainty little pasta stars, cook up some gluten free lasagna per package directions. Slightly undercook so the pasta is al dente, keeping in mind the pasta will continue to cook slightly once it's added to the soup.
- Once pasta is cooked remove from the pot and use a small, star shaped food cutter to punch out stars. If you'd like, you can toss with a touch of oil just to keep from sticking. Set aside.
- Making your soup!
- Start by sautéing your carrots and celery in a large pot for a few minutes until fragrant. Add onion and sauté for another 2-3 minutes. Next add your herbs, bay leaf and garlic to the pot. Sauté for another 2 minutes.
- Add your tofu to the pot, and sauté with your tamari, garlic powder and onion powder. Add your vegetable broth and bring to a boil. Reduce heat to a low simmer and let cook for 10 minutes.
- Add your cooked gluten free pasta just before serving, cook for 2-3 minutes and season with salt and pepper as needed. Serve with a garnish of finely diced fresh parsley and black pepper.
Notes
Secrets to Success
- To prepare our tofu in this recipe, we’re going to do what I like to call the squeeze and freeze procedure. Make sure you’re using extra firm tofu because we will be pressing it to remove the water and liquid and then freezing it to end up with a fun texture.
- When seasoning and herbing up, it’s always best to rely on taste. As everyone prefers a different intensity of herbs, start with the base recommended herbs and then add more as you see fit. Using ground dry herbs is also an option, but if you have fresh herbs on hand, I highly recommend it.
- If you’re not a fan of pasta, try substitutions like quinoa, rice noodles, brown rice, millet, or another favourite grain of choice. I like to use chickpea-based pasta, or lentil-based pasta for added protein, but it’s completely optional. If you’re not allergic to gluten, go ahead and use your favourite wheat-based pasta!
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat over the stovetop or in the microwave.
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links.
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