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!
1 (8-ounce) 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.
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.
Video
Notes
Toni’s Tip: This works great in the pressure cooker. Throw everything except the noodles and oil in the pressure cooker and cook on high pressure for 4 minutes. Then continue to step 4.
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.
Season to taste: Unlike sodium-heavy grocery-store soups, you can season this vegan noodle soup 100% to your liking.