It's still cozy soup season in early April right? Here in the Pacific Northwest, although it's been a little warmer, we are still fully in the rainy season so I've been into all things cozy and comforting these days.
Chicken noodle soup is one of those timeless classic soups that almost everyone loves. Even though I grew up as a vegetarian, I still remember enjoying cans of the Amy's no chicken noodle soup all the time. Those are great in a pinch, but nothing actually compares to a homemade soup- and this soup is so easy to make there's no excuse to go reaching for the canned stuff.
The tofu "chicken" is baked in a marinade of tamari, nutritional yeast, and paprika, which makes it so savory and delicious. I recently got an air-fryer so I've been loving that for making crispy tofu, but it's just as easy and efficient to bake it in the oven for about 20 minutes.
This soup is full of zesty flavors like lemon and black pepper along with savory tofu-chicken-complementing herbs like sage, marjoram, and thyme. What brings it all together and gives it that authentic savory broth taste is the no chicken bouillon broth paste made by the brand Better Than Bouillon. It's available in most grocery stores near where they sell the broth and while the packaging says vegetarian, it's actually vegan! It's so delicious but it can be a bit high in sodium so I've listed a low-sodium option in the recipe as well.
This recipe will please vegans and non-vegans alike! The crispy marinated tofu makes a perfect chicken substitute for even the pickiest of eaters and the broth tastes like the most classic chicken broth from your childhood, all without harming any animals.
If you try out this recipe, I'd love to hear what you think of it! Hopefully it's exactly the soup recipe you needed to stay cozy through this rainy early spring weather.