Satisfy those chicken noodle soup cravings with this healthy plant-based version. It'll warm you up instantly!

Healthy Chick’n Noodle Soup [Vegan]

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Cooking Time



  • 1 tablespoons olive oil
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 onion, finely diced
  • 2 large garlic cloves, crushed
  • 1 teaspoon dry thyme
  • 1 teaspoon dry sage
  • 1 teaspoon dry marjoram
  • 1 teaspoon dry parsley
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon nutmeg
  • 1 bay leaf
  • 1 teaspoon sea salt
  • Black pepper
  • 5 cups water
  • 7-ounces organic firm tofu, cubed
  • 1 cup dry noodles
  • 2 tablespoons nutritional yeast


  1. 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.
  2. Add the water, bay leaf, salt and pepper. Bring to a boil.
  3. Add the noodles and the tofu, lower heat and simmer covered until the noodles are cooked (follow the cooking time on the package).
  4. Once the noodles are cooked, turn off the heat, add the yeast and mix well. Taste and adjust if necessary.
  5. Divide into four bowls. Serve with a drizzle of olive oil, a pinch of salt, freshly cracked pepper and a lemon wedge.


If you have salted herbs, add a teaspoon and reduce the salt accordingly. You could also replace the dried herbs with a tablespoon or two of poultry seasoning.

Nutritional Information

Per Serving: Calories: 199 | Carbs: 16 g | Fat: 8 g | Protein: 9 g | Sodium: 523 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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