Vegan Chicken Noodle Soup
November 30, 2017
This vegan chicken noodle soup tastes like it has chicken broth in it. The Massel chicken-flavored vegan broth is mind-blowing. Don’t miss this one. It’s incredible.
Vegan Chicken Noodle Soup
This vegan chicken noodle soup really tastes like it contains real chicken broth, but it's vegetarian and gluten-free. The secret? Massel vegan broth.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 to 8
Ingredients
- 1 (14oz/397g) pack firm tofu, drained
- 1/4 lb (113g) gluten-free fettucini noodles (1/4 pack)
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tablespoons Massel chicken-flavored seasoning powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups (300g) diced yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh thyme
- 4 celery ribs, sliced diagonally into 1/2-inch slices
- 2 medium carrots, peeled and sliced diagonally into 1/2-inch slices
- 8 cups strong Massel chicken-flavored broth
- 1 1/2 tablespoons fresh lemon juice, plus more to serve
- 2 teaspoons wheat-free tamari, plus more to taste
- 2 tablespoons finely chopped flat-leaf parsley. plus more to serve
- Freshly ground black pepper, to serve
Instructions
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Wrap the tofu in paper towel, and pat dry until all of the excess moisture has been removed. Wrap in a dry piece of paper towel, and allow to sit.
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In a saucepan, cook the pasta according to the manufacturer’s instructions. Drain, and set aside.
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Unwrap the tofu, and cut the block into equal 1-inch cubes.
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In a bowl, combine 2 tablespoons of the olive oil with 1 1/2 tablespoons of the chicken-flavored powder, garlic powder, and onion powder, and stir until well combined. Toss the tofu cubes in the oil mixture until evenly coated.
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In a large skillet over medium heat, sauté the tofu cubes for about 10 minutes until lightly browned, turning when needed.
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In a large stockpot over medium heat, warm the remaining 2 tablespoons olive oil, and sauté the onions, garlic, thyme, celery, and carrots for about 5 minutes, until the onions are soft and translucent, and the celery and carrots are softened, but not browned.
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Pour in the broth and the remaining 1/2 tablespoon of the seasoning powder, and bring to a boil. Reduce the heat to medium, and simmer for about 5 minutes, until the carrot is just tender. Stir in the lemon juice, tamari, and parsley, add the cooked noodles and tofu, and season with pepper to taste.
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Serve topped with a sprinkle of additional chopped parsley.
Recipe Notes
Photo by Trent Lanz; styling by Alicia Buszczak
