This vegan chicken noodle soup uses all real food ingredients!
Chicken noodle soup gets a lot of cred for being a natural cold and flu remedy, and this vegan version is just as delicious and beneficial! For my vegan chicken noodle soup, I replaced the more conventional egg noodles with kelp noodles to add a healthy boost of sea veggie goodness.
Even when you’re not sick, a hot bowl of vegan chicken noodle soup is just right on a chilly evening, isn’t it? It’s cozy, comforting, and warms you up from the inside out.
Vegan Chicken Noodle Soup
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 3 cloves of garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 handful fresh dill, chopped with tough stems discarded – about 1/3-1/2 cup
- 1 block extra firm tofu, pressed and cubed
- 1 teaspoon each dried sage and marjoram
- 6 cups veggie broth
- salt and black pepper, to taste
- 12 ounces kelp noodles, cut into 4″-6″ pieces (This is not exact. You just need to cut the bundle a few times, or your soup will have one insanely long noodle in it.)
- In a large soup pot heat the olive oil on medium high and add the onions, garlic, carrots, celery, dill, and tofu. Cook, stirring, until the onions begin to soften.
- Add the remaining ingredients except for the kelp noodles, bring to a boil, then reduce the heat and simmer, partially covered, for 30 minutes.
- Stir in the kelp noodles, turn off the heat, and let the soup sit for 5-10 minutes more, until the noodles heat through.