Dinner · Soup

Chick’n Bouillon (& Noodle Soup)

Broths are an important ingredient in flavourful cooking. I personally prefer using bouillon powder for broths instead of buying cartons or batch making to freeze. It’s simpler to use on an as-needed basis – just add water!

As someone who was not raised vegan, giving up the classic chicken noodle soup was a tough one. But this bouillon powder gives all the comforting flavour of the childhood classic, with no chicken involved. Win-win.

  • 1 cup nutritional yeast
  • 2 tbsp sea salt
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp dried basil
  • 2 tbsp dried oregano
  • 2 tbsp dried rosemary
  • 1/2 tbsp freshly ground black pepper

*Simply Organic is my preferred spice brand.

Combine all ingredients in a blender cup and blitz into a fine powder. Store in a glass mason jar.

To use: add 1/2 tablespoon bouillon powder per 1 cup of water. Increase as needed if you prefer a stronger broth.

Makes at 12-20 cups.

This soup is for the days when you really don’t want to put the effort into cooking, but really want home cooked comfort. Use what you’ve got on hand. Don’t want pasta? Sub cooked rice, barley, or cubed potatoes.


  • 1 tablespoon avocado oil
  • 1 leek or small white onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dry minced garlic
  • 1 cup dry brown rice pasta
  • 1 400g block pressed tofu
  • 6 cups water
  • 3 tablespoons chicken bouillon


  1. Heat oil in a large pot over medium heat. Add veggies and sauté until tender, about 5-7 mins.
  2. Add water and broth powder, increase heat to high and bring to a boil.
  3. Add pasta and cook until just tender, about 7 mins.
  4. Add tofu, turn off heat, and let sit for 10 minutes.
  5. Add leafy greens such as spinach or kale and enjoy.

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