Soup Sunday: No Chicken Noodle Soup

Some say that the modern cold and flu season is directly related to the decrease of Vitamin D in the system. As the fall days get shorter, so does our exposure to the sunshine that nourishes not only our soul, but also feeds nourishment to our bodies. If you avoid meat and dairy, getting enough Vitamin D is pretty tough to do in a regular diet. I take Vitamin D supplements to keep my body strong, and I arm myself with healthy soup recipes just in case my immune system weakens.

I have evolved what in my more wild days was known to be “Sunday Funday” into what I now call “Soup Sunday”, a day to fill the kitchen with warmth, cozy up with your loved one, or your cat, and watch some football… or a 24 marathon on Netflix. I will be posting a soup recipe each sunday, until I run out, and  in honor of this Soup Sunday, here is the latest greatest soup that has brought joy into my kitchen…Vegetarian or No Chicken Noodle Soup.

***I found this recipe on the oh my veggies blog, which is filled with great healthy, vegetarian recipes.

Vegetarian Chicken Noodle Soup:

Image 2Image 3ingredients

  • 2 tbsp. extra-virgin olive oil
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 4 medium carrots, sliced
  • 4 celery ribs, sliced
  • 8 fresh thyme sprigs
  • 2 bay leaves
  • 1-14 oz. package extra-firm tofu, frozen overnight, thawed, pressed for 30 minutes (I use the Tofu Xpress), and cut into bite-sized pieces
  • 4 quarts no-chicken broth
  • 12 oz. dried wide egg noodles
  • 1/2 c. fresh flat-leaf parsley, chopped
  • salt and pepper to taste


  1. Heat oil in large Dutch oven over medium heat. Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
  2. Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don’t worry–they’ll continue cooking after removed from heat. This way, the noodles won’t be mushy.)
  3. Season with salt and pepper and garnish with parsley before serving.


No-Chicken broth and bouillon cubes are sold at Whole Foods, natural grocery stores, and many supermarket chains. If you can’t find either of these, you can use vegetable broth.

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