Nutritious and comforting, this 1-Pot Vegan Chicken Noodle Soup includes jackfruit for texture and chickpeas to make it filling. Perfect anytime you crave a delicious, light meal, whether you're feeling under the weather or not!
Free from soy and nuts and easily made WFPB (whole-food plant-based) oil-free and/or gluten-free.
Why We Love This Vegan Chicken Noodle Soup
Sometimes a salty, brothy, comforting bowl of soup is the only thing that sounds appealing. And with onion and garlic, tender pasta, celery, and sweet carrots, it's great because this vegan noodle soup is also good for you.
Recently I was dealing with a miserable head cold and seasonal allergies, and I was really struggling to find meals that sounded good. 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 definitely hit the spot. And it's such a great way to sneak in some veggies when you might otherwise resort to junk food.
This jackfruit chicken 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 nutrition.
Ingredient Notes
There's plenty of room to customize this recipe. Here are some ideas:
- Pasta - classic chicken noodle soup is usually made with egg noodles, which aren't vegan, but any wheat or gluten-free pasta works just as well. Spaghetti can be a bit difficult to eat, so I like to stick to bite-size shapes like rotini or fusilli.
- Jackfruit and Chickpeas - 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. Since jackfruit is very low in calories, I added chickpeas to help make the soup more satisfying. Feel free to experiment with soy curls or store-bought vegan chicken strips instead.
Oh, and be sure to buy jackfruit packed in brine, not syrup. I like the one from Trader Joe's, but there are other good brands available in stores and online. - 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 quick recipe for homemade chicken flavored broth powder. 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.
Instructions
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 Oil-Free Vegan Split Pea Soup!
Serving Suggestions
A slice of our favorite Oil-Free Cornbread is delightful with this soup. Or try this more classic and buttery Southern-Style Vegan Skillet Cornbread.
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 soooo great with the chicken-flavored broth.
Storage
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.
I hope you enjoy this Vegan Chicken Noodle Soup. If you try the recipe it would make my day to hear from you. Be sure to comment below and leave a star rating to let us know!
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Vegan Chicken Noodle Soup With Jackfruit and Chickpeas
Equipment
Ingredients
- 1 (20 oz) can young green jackfruit in brine
- 1 tablespoon olive oil, optional - Or use ¼ cup water or broth for sauteing.
- 1 large yellow onion, chopped
- 5 cloves garlic, minced
- 2 large carrots, peeled and chopped (about 1 cup)
- 3 or 4 stalks of celery, chopped (about 1 cup)
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ to ½ teaspoon black pepper
- ¼ cup homemade chicken broth powder (tap link 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
Instructions
- First, make a batch of this Homemade Vegan "Chicken" Broth Powder and Seasoning (takes about 5 min).
- Prepare the jackfruit: Drain the can, and rinse the jackfruit with water. Place the jackfruit on a lint-free 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 thyme, basil, parsley, 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, then 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.
Notes
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.
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