Make warm, cozy, comforting, satisfying vegan chicken noodle soup with just 8 ingredients using the stove, an Instant Pot, or a Crockpot in as little as 25 minutes!

Ingredients – 1 Tbsp of neutral oil – 1 yellow onion, thinly sliced – 3 ribs of celery, thinly sliced – 2 carrots, diced – 2 garlic cloves, minced – 6 C of no-chicken broth – ½ of package extra firm tofu (14 oz), cubed – 1 (8-oz) package of pasta noodles (rice noodles, udon, or even pasta shapes) – Salt and pepper, to taste

Instructions – Heat oil over medium-high heat in a large pot. – Add onion, celery, carrots, garlic and saute for 5 minutes, stirring occasionally. If it starts to burn, lower the heat.

Instructions – Add broth and tofu, cook for 5 minutes. – Add noodles and cook for amount of time suggested on the noodle package. – Remove from heat and sprinkle with salt and pepper.

Recipe Pro Tips Cut vegetables evenly: So they cook evenly within the soup. Make enough for leftovers: This vegan chicken noodle soup will taste even better on day two once the flavors meld overnight. To avoid mushy noodles: Cook the pasta in a separate pan and only add it when serving the soup. The same goes for storing it.