Creamy Chicken Noodle Soup

A transition soup should be a thing. In my head it’s a soup that carries you from one season to the next and this is that soup. It’s light, brothy yet still creamy. It still satisfies all the cravings of a soup in that weird space of summer and autumn. Not to mention, its nut free! So for all my vegans that happen to have a nut allergy, you’re enjoy! Save this soup for the chicken noodle needs of the winter and enjoy now with the fleeting heat of summer.

This soup has three main components

1. A Creamy Broth

2. Tofu “Chicken”

3. Noodles

What type of noodles work for a vegan chicken noodle soup?

I know the typical chicken noodle soup has an egg noodle, there are vegan egg noodles that I linked here. You can always sub with spaghetti noodles, orzo, elbow noddles - really any noodle can work! I used Barilla Cellentani Protein+ just to add some more protein to the soup.

How to store?

If you know you wont consume all the soup in one day, be sure to not add in the noodles to the soup. Cook separately and prepare noodles as needed. Store broth in the fridge for up to five days. Cool completely and store broth in the freezer for up to 5 months.