The BEST Vegan Chicken Noodle Soup You'll Ever Taste!

Pancake Sandwiches: • A tempting way to make...
Feeling under the weather or just looking for a comforting bowl of soup? This vegan chicken noodle soup recipe is the perfect answer! It's made with extra firm tofu for a hearty and satisfying chicken substitute, and it's packed with flavour. Plus, it's incredibly easy to make, so you can have it on the table in no time.
In this video, I'll show you step-by-step how to make this delicious and nutritious soup. I'll also share some tips on how to get the most out of your tofu, so it's perfectly cooked and flavourful. This soup is packed with vegetables, so it's a healthy and satisfying meal. And the best part is, it's ready in just 30 minutes.
Whether you're a vegan veteran or just starting out, this recipe is sure to please. So grab your ingredients and let's get cooking!
I've put together several variation ideas, you'll find them in the pinned comment. Do let me know if you enjoy this video, and I'll perhaps do a separate video on how to turn this soup base into multiple styles
Check the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ How to press tofu
✅ How to make vegan chicken with tofu
✅ How to make gluten free vegan chicken
✅ How to dice vegetables
✅ How to use a garlic press
✅ How to make a quick and delicious vegan soup
✅ How to air fry tofu
✅ How to make vegan chicken texture
✅ Why you shouldn't freeze pasta and potatoes
✅ What is is mace in cooking?
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Vegan Chicken Noodle Soup Ingredients:
Vegan Chicken Ingredients:
225g (7.93oz) Extra Firm Tofu
2-3 tbl Chicken Flavour Stock Powder
Few squirts of Sunflower Oil
Vegan Chicken Noodle Soup Base Ingredients:
1½ tbl Extra Virgin Olive Oil
2 medium Red Onions
3 ribs Celery
3 medium Carrots
¼ tsp Salt
1 medium Leek
5 small Bay Leaves
7 small Garlic Cloves
1 tsp Dried Thyme
½ tsp Dried Marjoram
1 tbl Dried Savoury
½ tsp Green Peppercorns (ground)
2 tbl Extra Dry Vermouth
4 tbl Chicken Flavour Stock Powder
Enough boiling water to fully submerge vegetables
¼ tsp Ground Mace (substitute for a little nutmeg if you don’t have any mace)
Mentioned Links:
Pancake Sandwiches: • A tempting way to make...
Creamy Arugula Sauce: COMING SOON!
Baked Grain Risotto: • Vegan Cooking on a BUD...
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making vegan chicken noodle soup!
00:38 - How to press tofu
01:34 - Dicing the vegetables and sautéing
04:02 - How to use a garlic press
05:04 - Creating the soup base
06:25 - What is is mace in cooking?
07:20 - How to make vegan chicken texture
08:08 - Why you shouldn't freeze pasta and potatoes
09:38 - Eat!

[@AuntieRachelsChaoticKitchen]

Pancake Sandwiches: kzbin.info/www/bejne/pX6shKdma5esfLM Recipe notes & tips: - I’m wondering if it would be possible to cook the soup in the oven? I may try it at some point. I would roast the veggies for 20-30 mins until golden, then add the aromatics and bake for another 5 minutes or so. Then add the liquid, and bake (covered in foil/lid) for another 20 minutes or until tender - In terms of what other vegetables to use in a soup like this: things that tolerate roasting will work really well; parsnips, celeriac, turnips, swede. Stay away from leafy greens and brassicas. They can work in other soups, but they would change the whole taste of this style - If you don’t want the herb bits in the soup, use bouquet garni! Take a look the Vegan Steak & Ale Stew to see how to make one: kzbin.info/www/bejne/iXekZ36MfKtnnqM - The reason I use vermouth is that it is shelf-stable (refrigeration not required) for a long time. You can also use white wine if you have some Variations: - If you want a creamier version of the soup, you can add coconut cream, cashew cream, or possibly even oat cream - For an Asian-inspired twist, you could add vegan fish sauce to the broth, some sliced shiitake mushrooms, bok choy, soy sauce, and serve with a drizzle of toasted sesame seeds and scattered sesame seeds on top - You could take it into a Cajun/Creole direction by using Old Bay Seasoning or a Cajun seasoning pre-mix. Add some tomato juice/tomato paste/canned tomatoes, and then add cooked rice before serving - To turn this into a minestrone, simply add canned tomatoes and cannellini beans. You could sprinkle over some of this vegan parmesan to really finish the dish: kzbin.info/www/bejne/fXrFeoqsoJWZY9E - You could turn the base soup into a delicious Mexican black bean soup! Once the veggies have sauteed, add spices like cumin, chili, cayenne pepper and coriander seed. Fry those off for a couple of minutes, and then add the stock, fresh lime juice and a can or two of black beans. Once the veggies have softened, you can either roughly blend the soup with an immersion (stick) blender, or alternatively; take some of the mixture out, blend the rest, and then add the other portion back in (this is to give a chunky texture

[@joffyjazz]

Looks tasty. I like the idea of turning it into a minestrone! My favorite cold weather soup! 🙃

[@josiahalcorne]

Sauteing veggies and aromatics is so therapeutic.

[@AuntieRachelsChaoticKitchen]

It really is, it's like alchemy. Delicious alchemy

[@RaysLaughsAndLyrics]

Great posting..Poulet Perfection. Thanks for taking the time and energy to produce this gem. Although not for everybody, I use all the leftover bits and pieces of veg. to make my own veg. stock. After leaving the stock pot they are retired to the compost bin. I realize not everyone has the time, nor space, to do as I do. But for those who do, you end up with a great stock. My frugal, empoverished younger year memories are always sitting on my shoulder shouting in my ear " Waste not, want not Ray, Mother is watching!". All the best to you and yours Rachel. 👍

[@AuntieRachelsChaoticKitchen]

I tried to make my own once, it tasted like I'd boiled the compost bin! I put all the scraps in; I think the tannins in the onions skins and carrot peels over-developed

[@RaysLaughsAndLyrics]

OK, must be my overdeveloped feral canine stomach and digestive tract😂. We all have our niche. 👍

[@AuntieRachelsChaoticKitchen]

😂

[@punnymoney3692]

I'd try this out :D thanks for the recipe :D

[@AuntieRachelsChaoticKitchen]

You're very welcome!

[@dbags317]

If they ever remake Rocky Horror (again), I want Rachel as Frank n Furter. swoon

[@AuntieRachelsChaoticKitchen]

😂

[@peterconlin8560]

Chicken noodle soup is the ultimate comfort food. Great selection Rachel!!

[@AuntieRachelsChaoticKitchen]

It's like a bowl of hugs

[@peterconlin8560]

Perfectly said - “a bowl of hugs.” I’m gonna steal that 😆

[@daemonchild1977]

Superb!

[@AuntieRachelsChaoticKitchen]

😊