Homestyle Noodle Soup (Vegan/Vegetarian)

READY IN: 45mins
Recipe by Lady Danio

I'd been looking for a while for a good, wholesome and tasty chicken noodle soup without the chicken. Many of my friends are vegans and vegetarians, and since soup is my favorite comfort food, I thought that that having some dishes in my repertoire to cook for them was important. This is one of the best chicken noodle soup recipes, in my opinion, and the great thing about it is that it can easily be enjoyed by both vegetarians and meat-eaters alike. I made it by blending a couple old-fashioned chicken noodle and vegetarian noodle recipes with my own and doing multiple taste-tests. See my original Homestyle Noodle Soup recipe for the poultry-lovers version!

Top Review by Serah B.

This hit the spot! For the broth, I used Recipe #401320. I added about two cups cooked rice instead of the noodles, and a package of firm (pre-frozen then thawed) tofu cut into cubes. I also added a couple of pinches of dill weed. Both of my kids ate heaping bowlfuls...this will be a new favorite around here!

Ingredients Nutrition


  1. In large saucepan, heat oil over medium heat. Add onions, carrots, garlic and celery and saute, stirring occasionally, for five minutes or until vegetables have softened.
  2. Add vegetable broth and seasonings to pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes. Add noodles to soup and cook for another 10 minutes, or until noodles are tender.
  3. Taste to adjust seasonings, in necessary, and stir in spinach. Simmer for minutes to blend flavors before serving.

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