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an overhead shot of a pot of vegan chicken noodle soup
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5 from 1 vote

Vegan Chicken Noodle Soup Recipe (Gluten-Free)

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!).
Prep Time3 hours
Cook Time45 minutes
Total Time3 hours 45 minutes
Course: mains, soups
Keyword: gluten free, high protein, one pot, vegan chicken noodle soup
Servings: 5 -6 Servings
Author: Remy


  • 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


  • 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.


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.