Vegetarian Chicken Noodle Soup
User Reviews
5
Vegetarian Chicken Noodle Soup
Description
This soup begins by gently sautéing onions, garlic, carrots, celery, fresh thyme sprigs, and bay leaves in olive oil to develop the aromatic base. Firm tofu, pressed and cut into bite-sized pieces, is added and cooked briefly to blend flavors without browning.
Vegetable broth is then added and brought to a boil before adding egg noodles. The noodles simmer just until tender but still firm to avoid becoming mushy after removal from heat. Seasoning with salt, black pepper, and fresh chopped parsley finishes the dish, adding fresh herbal notes.
Vegetarian Chicken Noodle Soup can be served as a filling, comforting meal suitable for cooler weather or whenever a satisfying vegetable soup is desired. It offers a meatless alternative that uses tofu to contribute protein and texture reminiscent of chicken soup. Store-bought or homemade vegetable broth both work well.
Ingredients
- 2 tbsp. olive oil chopped
- 2 medium onion
- 6 garlic minced, cloves
- 4 medium carrot sliced
- 4 celery sliced, ribs
- 8 fresh thyme sprigs
- 2 bay leaf
- 14 oz tofu frozen overnight, thawed, pressed for 30 minutes (I use the Tofu Xpress), and cut into bite-sized pieces, firm
- 4 quarts vegetable broth
- 12 oz egg noodles
- ½ cup flat-leaf parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Heat oil in large Dutch oven over medium heat.
- Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
- Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don't worry--they'll continue cooking after removed from heat. This way, the noodles won't be mushy.)
- Season with salt and pepper and garnish with parsley before serving.
Notes
- For vegetarian chicken flavor, use no-chicken broth or chicken-style bouillon cubes available at specialty grocery stores or supermarkets.
- If these are unavailable, standard vegetable broth serves as a suitable substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 1930mg | 80% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 6504IU | 130% |
| Vitamin C | 11mg | 12% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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