Hopefully you are healthy and happy in this transition between winter and spring. But if you happen to be coming down with a cold, suffering from seasonal allergies, or need to take care of someone else, this vegan chicken noodle soup might be just the cure you need. It’s homey and cozy and super easy, so if there isn’t anyone else to take care of you, it’s pretty easy to toss together between sniffling and sneezing. If you are really too sick to cook, Amy’s makes a great no-chicken soup too! Of course, homemade vegan chicken noodle soup is just the best.
Vegan Chicken Noodle Soup
4-5 cups no-chicken broth (such as Imagine Foods) (or homemade no-chicken broth!)
½ cup udon noodles, broken into thirds
½ cup thinly sliced carrots
½ cup thinly sliced celery
2 Tablespoons minced red onion
½ cup minced, baked tofu (Wildwood makes great baked tofu)
1 Tablespoon nutritional yeast
1 teaspoon garlic powder
- In a large saucepan, heat broth until just boiling. Add noodles, carrots, celery, and onion and cook 10 minutes, or until noodles are tender.
- When noodles are cooked, add tofu, nutritional yeast, and garlic, cooking until just warmed through. Add more broth if it not brothy enough for you.
- Enjoy with a cozy blanket!
Yield: 2 large servings, or 4 small servings
Note: This broth, like most others, is very high in sodium. Either use half broth/half water, use a salt-free bouillon, or make your own vegetable broth. Even without the no-chicken broth it will still be a very tasty soup!