January 7, 2026
Creamy Vegan ‘Chicken’ Noodle Soup
A creamy, herby twist on classic chicken noodle soup, yet still full of nostalgic and cozy flavors. Packed with seasoned tofu “chicken,” fresh herbs, veggies, and tender noodles, this is the ultimate comfort food for any season!
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why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more cozy soup recipesCreamy Vegan ‘Chicken’ Noodle Soup
Fun fact about me: I LOVE chicken noodle soup. In my opinion, there is nothing more comforting than a big bowl of (vegan) chicken noodle soup with a side of saltines and a fizzy ginger ale. It’s been one of my most loved comfort food meals since I can remember, and of all the versions I’ve made of chicken noodle soup throughout the years, this Creamy Vegan ‘Chicken’ Noodle Soup is truly my favorite! With tender tofu “chicken,” a creamy and herbaceious broth, hearty veggies, and silky noodles, this soup is the perfect combination of nostalgic flavors and modern vegan cooking.
Whether you’re feeling under the weather, craving a hearty dinner, or just want to cozy up on a chilly night, this Creamy Vegan ‘Chicken’ Noodle Soup will always hit the spot!
Why You’ll Love This Creamy Vegan ‘Chicken’ Noodle Soup
✔ Comforting Classic: Inspired by the classic, but creamy!
✔ Freezer-Friendly: Skip boiling the noodles, and freeze the base of the soup for up to 3 months!
✔ Great for Meal-Prep: Stays delicious for leftovers for up to 3-4 days, especially since we aren’t adding the noodles to the soup!
✔ Simple Ingredients: You only need pantry staples and a few seasonings (many of which I can find at discount stores such as Dollar Tree) to create something that tastes hearty and nostalgic!
✔ Customizable: Add veggies (I like to add mushrooms and a leafy green such as kale sometimes), chickpeas for more protein and fiber, or switch up the noodles for gnocchi or orzo!
Step-by-Step Instructions
1. Make the Tofu ‘Chicken’:
In a large bowl, whisk together soy sauce, nutritional yeast, bouillon, poultry seasoning, garlic powder, and onion powder. Toss in the diced tofu to coat. Heat oil in a Dutch oven, then cook tofu until golden and crisp around the edges. Remove and set aside.
2. Build the Soup Base:
In the same pot, melt vegan butter and olive oil. Sauté onion, carrots, and celery until softened. Add garlic and parsley, cooking for another minute. Sprinkle in the flour to create a roux, then stir in lemon zest, thyme, rosemary, poultry seasoning, and turmeric.
3. Simmer:
Slowly whisk in vegetable broth. Return the tofu “chicken” and celery leaves to the pot. Cover and simmer for 15 to 20 minutes to allow the flavors to meld.
4. Add Cream:
While the soup simmers, cook noodles separately. Once soup is ready, stir in vegan cream and parmesan. Continue simmering until thick and creamy, about 5 to 10 minutes.
5. Finish, Serve and Enjoy!
Stir in fresh lemon juice. Taste and adjust seasoning as needed. To serve, add noodles to bowls, ladle soup over the top, and garnish with fresh parsley and more parmesan.
Tips and FAQs
- Don’t skip the lemon zest & juice: They brighten the soup and balance the creaminess.
- Cook the noodles separately: This prevents them from getting soggy in the broth.
- Make it ahead: The flavors deepen overnight, making leftovers even better.
- Freeze the base: Freeze the soup without noodles, then cook fresh pasta when reheating.
Can I make this Creamy Vegan ‘Chicken’ Noodle Soup gluten-free?
Yes! Simply use gluten-free noodles and substitute a gluten-free all-purpose flour blend for the roux.
How do I store leftovers?
Keep soup (without noodles) in an airtight container in the fridge for up to 4 days. Store noodles separately.
Can I freeze this soup?
Yes! Freeze the soup base without noodles for up to 3 months. Thaw in the fridge, reheat, and cook fresh noodles before serving.
More Cozy Soup Recipes
Cozy Comfort in Every Bowl!
This Creamy Vegan ‘Chicken’ Noodle Soup is the perfect balance of nostalgic comfort and cozy, comforting goodness. Whether you’re making it for a weeknight dinner, meal prep, or a cozy night in, it’s guaranteed to warm your heart and soul with every bite!
f you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Creamy Vegan ‘Chicken’ Noodle Soup
Ingredients
For the Tofu ‘Chicken’:
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons nutritional yeast
- ½ teaspoon vegan chicken bouillon powder or paste
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon neutral oil, such as vegetable or canola
- 1 (16 oz) block extra-firm tofu, pressed and torn or diced into small chunks or small cubes
For the Soup:
- 2 tablespoons vegan butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced (reserve ¼ cup chopped celery leaves for later)
- 6 cloves fresh minced garlic
- 2 tablespoons fresh minced parsley, plus more for garnish
- 3 tablespoons all-purpose flour
- Zest of 1 medium lemon, about 1 tablespoon, plus its juice, divided
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon poultry seasoning
- ½ teaspoon turmeric, optional, for golden color
- 6 cups vegetable broth
- 8 ounces uncooked pasta noodles
- 2 cups vegan heavy cream
- ½ cup vegan parmesan cheese, grated, plus more for garnish
Instructions
- To make the tofu ‘chicken’, add the soy sauce, nutritional yeast, bouillon, poultry seasoning, garlic powder, and onion powder in large bowl, whisking to combine.
- Add the diced tofu to the bowl, tossing to coat.
- Heat the neutral oil in a pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the tofu and cook, stirring occasionally, until lightly crisped around the edges, 10 to 15 minutes. Remove and set aside.
- To the same pot, add the butter and olive oil over medium heat. Once the butter has melted, add the onion, carrots and celery. Cook, stirring often, until the onion is translucent, 3 to 4 minutes.
- Add the garlic and minced parsley. Continue to cook for 1 to 2 minutes.
- Sprinkle in the flour, stirring to combine.
- Add the lemon zest (not the juice yet), dried thyme, dried rosemary, poultry seasoning, and turmeric.
- Whisk in the broth and bring to a simmer.
- Stir in the reserved tofu ‘chicken’ and celery leaves, reduce the heat to low, cover and simmer for 15 to 20 minutes.
- While the soup is simmering, prepare the noodles according to package directions. Drain and set aside.
- Next, remove the lid from the simmering soup, pour in the cream and the parmesan, stirring to combine. Continue to simmer until the soup is thick and creamy, another 5 to 10 minutes.
- Stir in the fresh lemon juice. Taste and adjust seasonings, if necessary.
- To serve, add a small handful of the cooked noodles to a bowl and ladle the soup over it.
- Garnish with fresh minced parsley and more parmesan (if desired), and enjoy!
This is the best vegan chicken soup I’ve ever made. My 13 year old stepson who is 100% not vegan loved it, wanted more and requested I make it again.