Vegan "chicken" noodle soup is light and comforting, perfect when you're feeling under the weather. With carrot, celery, chickpeas, jackfruit, and herbs, it's wonderfully savory, easily customized, and nutritious!
This recipe is nut-free, soy-free and easily made gluten-free with your choice of pasta; oil-free option.
Why You'll Love It
Sometimes a salty, comforting bowl of broth-y soup is the only thing that sounds appealing. And with onion, garlic, celery, and carrots, it's great because this vegan no-chicken noodle soup is also good for you!
Recently I was dealing with a miserable head cold and I was really struggling to find meals that sounded appealing. You know how it is when you don't feel well... you couldn't have paid me to eat a salad!
But this soup was like liquid gold. When nothing else sounded appetizing, this savory broth totally hit the spot. And it's such a great way to sneak in some veggies when you might otherwise resort to junk food.
This vegan jackfruit noodle soup is full of fiber and flavor and easily customized with different pastas and vegan proteins.
Stir in baby spinach or chopped kale near the end of cooking for even more nutrients.
This vegan noodle soup is made with common ingredients you can find in almost any store. And there's plenty of room to customize it! Here are some ideas...
- pasta - classic chicken noodle soup is usually made with egg noodles, which aren't vegan, but any wheat pasta or gluten-free pasta works just as well.
Tip: spaghetti can be difficult to eat in soup, so I like to stick to bite-size shapes like rotini, shells, or fusilli.
- jackfruit - I thought jackfruit would be a fun twist for our vegan "chicken." Even if you think you don't like the taste of jackfruit, don't worry. It really takes on the savory flavors of the soup. Feel free to use soy curls or store-bought vegan chicken strips instead of jackfruit.
Be sure to buy "young" jackfruit packed in brine, not syrup. I like the one from Trader Joe's, but there are other brands available in stores and online.
- chickpeas - since jackfruit is very low in calories, adding chickpeas makes the soup more filling. White beans or pinto beans are also good options.
- dried herbs - We enjoy the combination of thyme, parsley, and basil in this soup. Also try it with rosemary instead of the basil or parsley.
- oil - omit for oil-free diets, and use a bit of water or broth during sautéing.
- vegan chicken flavored broth powder - This is my go-to recipe for homemade chicken-flavored seasoning. You'll have a bit extra leftover after making this soup, which is great! Just store it in the fridge and use it to season grains, tofu, and whip up quick bowls of broth.
Or use a vegan bouillon like this Better Than Bouillon No Chicken Base.
How to Make Vegan Chicken Noodle Soup
First, make a batch of this DIY Vegan "Chicken" Broth Powder. It only takes about 5 minutes to mix together. Next...
- Preheat a soup pot over medium-low heat, and cook the onion and garlic for about 5 minutes.
- Add the dried herbs, ¼ cup of "chicken" broth powder, carrot, celery, and jackfruit. Cook for a few minutes.
- Add the bay leaf and 8 cups of water, and bring to a boil.
- Add the pasta, return to a boil, and cook for about 12 minutes or until the veggies and pasta are cooked through. Stir in cooked chickpeas. Season with extra broth powder, salt and/or pepper to taste.
Let the soup cool for a few minutes, then serve and enjoy!
Related: if you love healthy and comforting soups, don't miss this Vegan Split Pea Soup! And try our new favorite Vegan Chicken Nuggets (seitan). So good!
- with greens - when the soup is almost done stir in baby spinach or chopped kale.
- other vegetables - feel free to add other quick-cooking veggies like zucchini, summer squash, green beans, or mushrooms for even more flavor and texture.
- spicy - if you're making soup because you're sick, sometimes a kick of spicy heat is exactly what the doctor ordered! Additions like hot sauce, red pepper flakes, chipotle in adobo, or diced jalapeno all pair really well with the flavors of the soup.
A slice of Oil-Free Cornbread is delightful with this soup. Or try this classic and buttery Southern-Style Vegan Skillet Cornbread.
These large and super crunchy bagel croutons are a perfect pairing!
Sometimes I crave something cheesy with my vegan noodle soup, and these Oil-Free Quesadillas are perfect for dunking.
It's also great with a little Vegan Feta crumbled on top. The creaminess and tang taste amazing with the chicken-style broth.
How to Store
Store leftover soup in the refrigerator for up to 5 days.
If you plan to freeze some of the soup, be sure not to overcook the pasta.
Allow the soup to cool completely, and leave space within the container for the liquid to expand. Freeze for up to two months. Thaw in the refrigerator, and reheat on the stovetop or in the microwave.
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I hope you enjoy this Vegan Chicken Noodle Soup. If you try the recipe be sure to comment below and leave a star rating to let us know!
Vegan "Chicken" Noodle Soup
- 1 (20 oz) can young green jackfruit in brine
- 1 tablespoon olive oil, optional - or use ¼ cup water or broth to saute
- 1 large yellow onion, chopped
- 5 cloves garlic, minced
- 2 large carrots, peeled and chopped - about 1 cup
- 3 or 4 ribs of celery, chopped - about 1 cup
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ to ½ teaspoon black pepper
- ¼ cup homemade chicken broth powder (tap for recipe) - or use Better Than Bouillon No Chicken Base; see Notes
- 1 bay leaf
- 8 cups water
- 6 to 8 ounces dry pasta of choice, GF or whole-grain as desired - use lesser amount if you prefer less pasta and more broth
- 1 (15 oz) can chickpeas, rinsed and drained
- Prepare the jackfruit: Drain the can, and rinse the jackfruit with water. Place the jackfruit on a tea towel. Gather up the ends of the towel, and squeeze it over the sink to remove as much brine as possible. Use your hands to separate the seeds and tough pieces from the stringy, meaty-looking parts of the jackfruit. The seeds and tough parts can be discarded. You should end up with about 1 ⅓ cups of shredded jackfruit. Set aside.
- Preheat a soup pot over medium-low heat. Add the oil, if using, onion, and garlic, and cook for about 5 minutes or until the onion is translucent.
- Add the dried parsley, thyme, basil, black pepper, and ¼ cup of the homemade "chicken" powder to the pot. Stir to combine. Add the carrot, celery, and shredded jackfruit to the pot. Stirring occasionally cook for 2 to 3 minutes.
- Add the bay leaf and 8 cups of water, and bring to a boil. Add the pasta. Return to a boil, reduce heat, and cook uncovered for about 12 minutes, or until the pasta is al dente. Timing may vary depending on the type of pasta used, so be sure to check the package.
- Once the pasta and veggies are cooked through, add the chickpeas, and remove the pot from heat. Taste and adjust seasoning as desired. For extra saltiness and flavor stir in more "chicken" broth powder.
- Let stand 5 to 10 minutes before serving, or let the soup cool completely before storing in an airtight container in the refrigerator for up to 5 days.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.