Vegan Chicken Noodle Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy, savory soup with baked tofu, noodles, and vegetables in seasoned vegetable broth. Comforting and familiar, tasting like homemade chicken noodle soup without the meat. A satisfying vegan main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup vegetable broth
- 1 tablespoons soy sauce
- 2 teaspoons white wine vinegar
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon olive oil
- 1 (14 ounce or 400 gram) package firm or extra firm tofu,
- 2 tablespoons olive oil
- 2 leeks, (white and pale green parts only, finely chopped)
- 2 medium celery stalks, (chopped)
- 2 medium carrots, (chopped)
- 3 garlic cloves, (minced)
- 1 cup dry white wine, (optional, but really nice)
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups vegetable broth
- 6 ounces rotini pasta
- Salt and pepper, (to taste)
- Fresh parsley, (for serving)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1243mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 447mg
- Calcium
- 515mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1243MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.