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Vegan Chicken Noodle Soup

  • Author: Lexi
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x


This Vegan "Chicken" Noodle Soup is made with crispy tofu baked in poultry seasoning for a flavorful, meatless take on a classic. It's comforting, perfect for sick days and tastes just like the childhood favorite you know and love!


  • 3 tbsp vegan butter
  • 1 medium yellow onion, diced 
  • 1 tbsp finely minced fresh garlic (2-3 cloves)
  • 1 ½ cup diced carrots (3-4 large carrots)
  • 1 cup diced celery (2-3 stalks)
  • 6 cups vegetable broth
  • 1 vegetable bouillon cube
  • 1 tbsp of freshly squeezed lemon juice
  • 2 tsp poultry seasoning
  • ¾-1 tsp kosher salt*
  • ½ tsp pepper
  • ½ cup fresh parsley
  • 12 oz fusilli pasta (or other pasta of choice)

Crispy Tofu:

  • 14 oz extra firm tofu
  • 1 tbsp neutral oil (vegetable, avocado, etc.)
  • 1 tbsp arrowroot starch
  • 2 tsp poultry seasoning
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder


  1. Preheat oven to 375˚F. 
  2. Slice tofu in half lengthwise, then wrap in a clean towel (or paper towel) and set something heavy on top (like a few cookbooks or a cast iron pan) for 25-30 minutes to remove excess moisture. 
  3. Meanwhile, whisk together arrowroot, poultry seasoning, salt, pepper, onion and garlic powder. When tofu is finished pressing, cut into cubes. Toss in 1 tbsp of oil, then toss in seasoning blend until well coated. Transfer to baking sheet and bake for 25 minutes, turning halfway through, until crispy. 
  4. Heat a large pot over medium heat. Add butter and onion. Sauté, stirring a few times, for 5-6 minutes. Add minced garlic and cook an additional 2-3 minutes. Add carrots and celery and cook for 5-6 minutes, until they start to soften.
  5. Add vegetable broth, bouillon cube, lemon juice, poultry seasoning, ¾ tsp kosher salt, and pepper and stir well. Bring to a boil. Add pasta**, stir, then reduce heat and simmer for 15 minutes. 
  6. After 15 minutes, add parsley and cook for additional 5 minutes, or until noodles are fully cooked. Serve topped with tofu.


*If you use low-sodium vegetable broth, you may need to add an extra 1/2-1 tsp of salt.

**If you're making this for meal prep (and not eating right away), we suggest cooking the pasta separately and then adding right before serving.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American


  • Serving Size:
  • Calories: 372
  • Sugar: 6.5 g
  • Sodium: 1198 mg
  • Fat: 9.8 g
  • Saturated Fat: 1.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 55.8 g
  • Fiber: 4.6 g
  • Protein: 15.3 g
  • Cholesterol: 0.1 mg

Keywords: vegan chicken noodle soup