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.

The Most 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. Their chicken-flavored vegan broth is just incredible, and really makes this vegan chicken-noodle soup really convincing. I have had many dinner guests call me a dirty liar when I told them that there was no real chicken broth in this recipe.

The Massel chicken-flavored broth really tastes like it contains chicken fat. But, no chickens contribute to this plant-based brilliance. Instead, it’s a clever blend of vegetables, herbs, spices, olive oil, and salt. It will literally blow you mind.

I use the Massel chicken stock cubes and add water for the soup base. Then, I boot up the flavor with the Massel chicken-flavored seasoning powder. I also use the seasoning powder with a blend of spices to flavor the tofu to get a flavor reminiscent of poached chicken breast.

For those of you in the U.S, order it from amazon. Aussies, it’s in every store in the country.

I’ll be rugging up with a bowl of this vegan chicken noodle soup as I binge-watch season 2 of The Crown. It is available next week! I’m so excited. is anybody else addicted?

But, back to the vegan chicken noodle soup…..let me know what you think.

*I’m an ambassador for Massel, but my opinions are my own. 


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
Author Tess Masters



  1. 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.
  2. In a saucepan, cook the pasta according to the manufacturer’s instructions. Drain, and set aside.
  3. Unwrap the tofu, and cut the block into equal 1-inch cubes.
  4. 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.
  5. In a large skillet over medium heat, sauté the tofu cubes for about 10 minutes until lightly browned, turning when needed.
  6. 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.
  7. 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.
  8. Serve topped with a sprinkle of additional chopped parsley. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak