Vegetarian Chicken Noodle Soup

Vegetarian Chicken Noodle Soup

This vegetarian 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 vegetarian version is just as delicious and beneficial! For my vegetarian chicken noodle soup, I replaced the more conventional egg noodles with kelp noodles to add a healthy boost of sea veggie goodness.

More natural cold and flu remedies: Vegan Natural Cold and Flu Remedies, Natural Remedies: Tomato Tea

Vegetarian Chicken Noodle Soup Veggies

Even when you’re not sick, a hot bowl of vegetarian 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.

Vegetarian Chicken Noodle Soup Recipe

I developed this vegetarian chicken noodle soup recipe for my sponsors at EZ Tofu Press. You’ll notice on the ingredients list that it says to press the tofu, and for this soup that’s a key step. When you press out the excess water from your tofu, you make room for it to absorb all of those good flavors from the broth and herbs. You can see detailed instructions on how to use the EZ Tofu Press here.

Vegetarian Chicken Noodle Soup

This recipe is based on my Nani Dorothy’s chicken soup. Her recipe was heavy on what she called “the greens” but was really just lots of fresh dill. The dill gives this vegetarian chicken noodle soup such a deep flavor, you won’t miss the chicken, I promise!


  • 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.)


  1. 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.
  2. Add the remaining ingredients except for the kelp noodles, bring to a boil, then reduce the heat and simmer, partially covered, for 30 minutes.
  3. Stir in the kelp noodles, turn off the heat, and let the soup sit for 5-10 minutes more, until the noodles heat through.
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16 comments on “Vegetarian Chicken Noodle Soup
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  7. Fresh dill sounds amazing for the ‘chick’n’ noodle soup, I love fresh dill in rice, too! Our vegan friend, Holly is experiencing pneumonia, I must recommend this soup to her! Wishing you and your beautiful family a Happy New Year!

  8. Oh that looks so yummy! I love “chicken” noodle soup made with tofu…I keep a few cans of the Amy’s brand of it (called “No-Chicken Noodle”) in my cupboard for cold nights. I love the idea of making my own though!

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