Oh My Veggies · by Nicole★ 5.0 (8)
Vegetarian Chicken Noodle Soup
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 33%
CARBS 42G53% OF CAL
4G FIBER6G SUGAR32G OTHER
FAT 10G29% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting vegetarian noodle soup made with tofu instead of chicken, aromatic vegetables, and fresh herbs. Warm and satisfying any time of year.
mainamericansouptofu🫕 dutch ovendairy freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tbsp. olive oil (chopped)
- 2 medium onions
- 6 garlic cloves (minced)
- 4 medium carrots (sliced)
- 4 celery ribs (sliced)
- 8 fresh thyme sprigs
- 2 bay leaves
- 14 oz firm tofu
- 4 quarts vegetable broth
- 12 oz egg noodles
- ½ cup fresh flat-leaf parsley (chopped)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 33%
CARBS 42G53% OF CAL
4G FIBER6G SUGAR32G OTHER
FAT 10G29% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1446mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 438mg
- Calcium
- 389mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1446MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.