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Last Updated on March 27, 2026 by becky
Featuring ready-to-use tofu, vegetable bouillon, tiny pasta stars, chopped vegetables, and fresh herbs, this vegetarian chicken noodle soup recipe provides a meatless alternative to traditional chicken noodle.
Why Make Vegetarian Chicken Noodle Soup?
I’m a longtime pescatarian, but I still love a good bowl of chicken noodle soup. For me, this comfort food classic represents both a “sick day” staple (especially when paired with a stack of Saltine crackers!) and a dose of childhood nostalgia.
When I lived in the US, I always kept a few cans of Amy’s No Chicken Noodle soup in the pantry for whenever a craving hit. Unfortunately, Amy’s products aren’t readily available in the UK, and I haven’t found a suitable vegetarian or vegan chicken noodle soup alternative. So, I’ve started making my own vegetarian chicken noodle soup.
Easy and inexpensive to prepare, this vegetarian soup recipe features staple ingredients you probably already have in the kitchen cabinet, so you can cook up a pot without a trip to the grocery store. Reminiscent of canned “no chicken noodle” soup but prepared with fresh vegetables, this veggie-friendly soup offers up a big bowl of comfort on sick days, snow days, or any day at all.
Chicken Noodle Soup (Without the Chicken!)
Exactly how do I make chicken noodle soup without chicken? Ready-to-use tofu.
Unlike a standard block of tofu, ready-to-use-tofu (a.k.a. “quick and tasty” tofu, “ready to cook” tofu, or “marinated” tofu) already boasts a chewy texture similiar to chicken. It does not require pressing or freezing, and, as the name suggests, comes ready to use straight out of the package. For this no chicken noodle soup recipe, I used Cauldron Quick and Tasty Tofu:
Instead of ready-to-use tofu, you can try a vegetarian chicken substitute such as frozen “chicken style” or “no chicken” pieces (although I haven’t personally tested this swap, so experiment at your own risk!) Or, freeze a block of traditional firm or extra-firm tofu before making the soup. Freezing gives tofu a meatier, spongier texture, more closely reminiscent of chicken than the smooth, soft texture of tofu right out of the package.
Regardless of the type, I prefer to use my hands to crumble the tofu into the soup, rather than slicing it into cubes.
Ingredients for Making No Chicken Noodle Soup
In addition to ready-to-use tofu, the following ingredients help to make this meatless soup great:
- Vegetable Bouillon – Choose a flavorful brand, and not a “low sodium” variety. I recently bought low sodium bouillon cubes by accident, and couldn’t understand why my food lacked flavor. Don’t make this mistake!
- Pastina – I developed this recipe with pasta stars, but you can also use another type of pastina (“little pasta” or teeny tiny pasta shapes), such as alphabet letters. I haven’t tested this recipe with egg noodles or larger pasta shapes, but if you choose to go this route, you’ll need to increase the amount of liquid (and the cook time) accordingly.
- Umami – White wine vinegar and Worcestershire sauce provide acid and a hit of umami. For acid, you can substitute another vinegar (such as white vinegar or malt vinegar), or add a squeeze of lemon juice. And if you’re strictly vegetarian/vegan rather than pescatarian like me, you can replace the Worcestershire sauce with Marmite or soy sauce instead.
- Olive Oil – For cooking the vegetables. You can also use butter, or substitute garlic oil for an additional flavor boost.
- Herbs and Spices – We’re all guilty of keeping a few ancient bottles in the back of the spice cabinet, but old dried spices don’t contribute much in the way of flavor. (Old bay leaves seem to be especially useless!) So check those dates, and make sure your bay leaf, onion powder, and dried basil were purchased within the last year.
- Fresh Vegetables – Chopped celery, carrots, and onion build a flavorful soup base. I don’t recommend using frozen vegetables. And ditto on the parsley and thyme—choose fresh, fragrant herbs, rather than dried.
Vegetarian Chicken Noodle Soup Tips and Tricks
Choose helpful tools. This vegetarian chicken noodle soup does not require fancy equipment, but you will need a large, heavy-bottomed stock pot. You’ll also want to have a good-quality ladle on hand for serving your soup. I prefer a metal ladle, rather than silicone or plastic.
Taste as you go. Vegetable broths and bouillon cubes vary wildly in taste and quality, and some add more flavor than others. The same goes for dried herbs and spices. As you cook, continue to taste the broth and season as required.
Do not overcook the pasta. Small pasta shapes cook very quickly anyway, and the pasta will continue to soften even after you’ve removed the pot from the heat. Cook just 4-5 minutes, or until barely tender. You don’t want mushy soup.
Serving Vegetarian Chicken Noodle Soup
This no chicken noodle soup makes a great lunch, or a simple weeknight dinner. Serve it alongside pesto pinwheels, puff pastry cheese sticks (or anchovy sticks, if you’re pescatarian like me!); homemade dinner rolls or a slice of soda bread; savory hand pies or a puff pastry tart; a green salad, or a fruit salad; or a handful of oyster crackers.
Is This Also a Vegan Chicken Soup?
Although I developed this as a vegetarian chicken noodle soup recipe, it’s easily made vegan as well. Just opt for Marmite or soy sauce instead of Worcestershire, and double-check the bouillon cubes and pasta to make sure that these ingredients do not contain any animal products.
Make-Ahead and Storage Suggestions
This soup tastes best while piping hot, ladled into bowls straight from the stovetop.
For leftovers, I recommend stirring in an extra 240 milliliters (1 cup) of water before transferring the soup to an airtight container. The pasta will continue to absorb liquid in the fridge, so the extra water helps to prevent the leftovers from thickening too much.
Reheat soup in a saucepan on the stovetop. Or, ladle the leftovers into serving bowls and microwave it on medium-high power, stopping to stir periodically until evenly heated throughout.
Other savory vegetarian recipes you might enjoy:
Cheese Pizza Rolls
Pithivier with Mushrooms, Leeks, and Potatoes
Buffalo Cauliflower Pizza
Baked Veggie Nuggets
Vegetarian Chicken Corn Soup
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Vegetarian Chicken Noodle Soup
- Total Time35 minutes
- Yield4-6 servings 1x
A vegetarian chicken noodle soup recipe, for those who prefer their chicken noodle soup without the chicken!
Ingredients
1-2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, sliced
2 medium (6-7-inch) carrots, peeled and sliced
3 cloves garlic, peeled and minced
1.65 liters water (7 cups)
2 vegetable bouillon cubes
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon fresh thyme leaves
1 bay leaf
125 grams ready-to-use tofu, crumbled (about 1 cup)
85 grams pasta stars, or other tiny pasta shapes (1/2 cup uncooked pasta)
10 grams chopped fresh parsley, plus more to garnish (1/3 cup, not packed)
1 teaspoon white wine vinegar
Dash Worcestershire sauce, Marmite, or soy sauce*
Salt and pepper, to taste
Instructions
Heat the olive oil in a large stock pot.
Add the onion, celery, and a pinch of salt. Cook over medium-high heat until celery is soft and onions are translucent, about 4 minutes.
Add the carrots and garlic and cook for 3 minutes more.
Add the water, bouillon cubes, dried basil, onion powder, and thyme.
Bring to a low boil, then reduce heat to medium-low. Add the bay leaf and crumbled tofu and simmer, uncovered, for 10 minutes.
Stir in the pasta and cook for4-5 minutes more, or until pasta is just barely tender. (Do not overcook—pasta will continue to soften as the soup cools.)
Stir in the chopped fresh parsley, white wine vinegar, and Worcestershire sauce.
Remove the bay leaf. Season with salt and pepper, to taste.
Ladle into bowls and garnish with additional chopped parsley. Serve immediately.
Store leftover soup in an airtight container** in the refrigerator for up to 3 days. Soup can be reheated in the microwave or in a saucepan on the stovetop.
Notes
*If you’re strictly vegetarian or vegan rather than pescatarian like me, you can replace the Worcestershire sauce with Marmite or soy sauce instead.
I like to add an extra 230 milliliters (1 cup) of water to the leftover soup. The pasta will absorb additional water in the fridge, and I’ve found that this helps the leftovers to remain soup-like.
