When you become a vegan, you might go through a phase thinking about some of the foods you will never have again. I have been a vegan for many years now and this is one of those foods I once had this very thought about. So without further delay, I present vegan chicken noodle soup! It’s like magic how convincing it is! Do you want to know how I did it?

First you will want to prepare your vegan tofu chicken. Obviously all tofu chicken is not alike, you are aiming for a very specific flavor when making vegan chicken noodle soup. Here are the ingredients:

• 2 Tablespoons of vegan butter
• 2 Tablespoons of olive oil
• 1 garlic clove, minced
• 1/4 cup of fresh red onions, chopped
• 1/4 teaspoon of sea salt
• dash of dried thyme
• dash of ground black pepper
• 200 gram block of tofu, chopped into cubes (1 1/2 cup of tofu cubes)

In a large frying pan, add the olive oil and vegan butter. Place the pan over medium heat on the stove. When the butter melts, add all of the ingredients in the order listed. Leave the tofu chicken cubes on for 6 to 7 minutes or until they are browning on the side contacting the pan. Then attempt to flip them to another side for another 6 to 7 minutes. Use something like a long fork, spatula or tongs because the oil and vegan butter will be sizzling! Once you have two brownish sides of each tofu cube, remove from heat and set aside.

Ingredients for the rest of the soup:

• 2 Tablespoons of vegan butter
• 2 Tablespoons of olive oil
• 2 garlic cloves, minced
• 1/2 cup of fresh red onions, diced or chopped
• 1/2 cup of sliced celery ribs
• 1 cup of carrots, sliced into rounds or chopped into medium-small cubes
• 2 teaspoons of dried thyme
• 3 teaspoons of sea salt
• dash of ground black pepper
• 1 vegetable bouillon cube
• 1/4 cup of fresh parsley, finely chopped
• 1 teaspoon of xanthan gum
• 250 grams of 5 mm wide, long rice noodles
• 1 1/2 cup of vegan tofu chicken cubes prepared for vegan chicken noodle soup

To make this soup you will need a very large pot that can hold a lot of soup. Add the vegan butter and olive oil in the pot and place it over medium-low heat on the stove. Once the butter is melting, add the minced garlic, onions and celery. Stir occasionally for the next 3 to 5 minutes or until the celery begins to “sweat”. Then, add the carrots and continue to stir occasionally for the next 5 minutes.

Now, add about 3 liters (a little over 3/4 of a gallon) of water into the pot and crank the heat up to high. You will want to bring the water to a boil, but in the meantime you can add the thyme,sea salt, vegetable bouillon, black pepper, parsley and xanthan gum. Keep stirring occasionally to help prevent anything from sticking to the bottom of the pot. Once the soup is boiling, add the rice noodles and allow the soup to continue boiling for 5 minutes. Finally, turn the heat down to low and stir occasionally. After 10 minutes, add the vegan tofu chicken and stir it in. Keep the soup over the low heat for 20 more minutes, stirring occasionally (of course).

Remove the soup from the heat and serve! Add more sea salt or a squirt of lemon juice if desired. Be careful though, it will be very, very hot!

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