Satisfy those chicken noodle soup cravings with this healthy plant-based version. It’ll warm you up instantly!
Is there anything more comforting than a warm chicken noodle soup? Especially when it’s -20 out there and you’re feeling under the weather. And without a doubt when it’s made with love by maman.
My mom used to make me some every winter, or any time I’d feel sick, and it never failed to make me feel better. But now that there’s an ocean between us and that chicken is out of the question, that meant coming up with my own. Which I gladly did last week during the Christmas Holidays. Notice the cute festive noodles?
We didn’t do much during the week between Christmas and New Year except go to the gym, watch movies, listen to records and cook heartwarming meals. There was also a healthy dose of vegan eggnog, of course!
This soup was perfect for the cozy mood we were in. We whipped it up on Christmas day, to warm ourselves up after a long walk in the Eilenriede, Hanover’s huge urban forest, and ate it while watching Elf.
Like most of my recipes, it’s fairly simple and comes together in under half an hour. I chose to forego store-bought bouillon and instead create a healthy homemade version with yummy herbs and, most importantly, nutritional yeast. Not only does it boost the nutritional content of the soup, it also gives it the distinct rich taste that makes it so tasty.
More Warming Soup Recipes
- Fall Vegetable & Rice Soup
- Vegan Cream of Mushroom
- Barley & Vegetable Soup
- Vegan Cauliflower and Sweet Potato Soup with Kale Chips
- Green Monster Soup
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
Healthy Vegan Chicken Noodle Soup
- 1 tablespoon olive oil
- 2 carrots diced
- 2 celery stalks diced
- ½ onion finely diced
- 2 large garlic cloves crushed
- 1 teaspoon dry thyme
- 1 teaspoon dry sage
- 1 teaspoon dry marjoram
- 1 teaspoon dry parsley
- ¼ teaspoon turmeric powder
- 1/4 teaspoon nutmeg
- 1 bay leaf
- 1 teaspoon sea salt see notes
- Black pepper
- 5 cups water 1250ml
- 200 grams organic firm tofu cubed
- 1 cup dry noodles
- 2 tablespoons nutritional yeast
- In a large pot on medium heat, soften the onion, the garlic and the veggies in a tablespoon of olive oil, about 5 minutes. Add the herbs and mix well.
- Add the water, bay leaf, salt and pepper. Bring to a boil.
- Add the noodles and the tofu, lower heat and simmer covered until the noodles are cookedd (follow the cooking time on the package).
- Once the noodles are cooked, turn off the heat, add the yeast and mix well. Taste and adjust if necessary.
- Divide into four bowls. Serve with a drizzle of olive oil, a pinch of salt, freshly cracked pepper and a lemon wedge.
You could also replace the dried herbs with a tablespoon or two of poultry seasoning.
I usually try to avoid oil, but since traditional chicken soup is fairly high in fat, I found it necessary to add some oil to the soup for a better result.