This vegan chicken noodle soup recipe is from my cookbook Great Vegan Meals for the Carnivorous Family. With a flavourful and authentic broth and shredded jackfruit this plant-based bowl of comfort is a dead ringer for traditional chicken noodle soup.
I have a Plant-Based Resources page here on the blog – if you haven’t checked it out, please do – and one of the articles offers my 10-Tips for Becoming (and staying) Vegan. Tip No.7 is Be a Cup Half-Full Person. By that I mean focus on the food you can eat rather than all the things you can’t on. Writing a list of all the foods you can eat is useful when you are beginning your vegan journey, particularly if you are feeling frustrated. Making the list is useful for longer-serving vegans too. All those ingredients can only inspire your cooking.
If that fails, get nostalgic! The recipe for this vegan chicken noodle soup came about because I had a weird hankering for chicken noodle soup. Proper, as-I-remember-it-from-my-childhood, chicken noodle soup. So, I set about “plantifying” a traditional recipe. A few tweaks, additions, head scratches and POOF! Vegan Chicken Noodle Soup.
About 80% of the meals my family eats are created because I wanted, needed (hello, vegan chocolate cake) to create a vegan version of foods we enjoyed BIWV (before I went vegan). My family even prefers the vegan version sometimes – my vegan pot pies are better than traditional chicken pies, hand to heart. And no-one was harmed in the making.
CARNIVORE-APPROVED VEGAN CHICKEN NOODLE SOUP
To make this soup I first needed to decide on a chicken substitute. Jackfruit was an obvious choice but I’ve also made this soup for a fundraiser at my daughter’s kindy using shredded oyster mushrooms. Both are perfect substitutes for chicken and are cheap as chips.
The stock was a no-brainer – vegetable. However getting the rich, deep flavours of traditional chicken noodle soup required a little playing but where there is a will there is a way. Tamari, nutritional yeast and white pepper came to the party to impart body and oomph. Add traditional herbs, a little lemon zest and soup is served.
While I haven’t included them in the recipe, I sometimes add a cup of cooked chickpeas or a cup of green peas for protein.
Not only does my family love this vegan chicken noodle soup, the kindy kids did too. We got cleaned out! I am not sure anyone even realised it was vegan. How cool is that!
But really, what’s not to love? This soup is:
- Super simple to make
BIRDLESS CHICKEN NOODLE SOUP | VEGAN
- 400 grams young jackfruit 14-oz can
- 2 tbsp tamari or soy sauce
- 1/8 tsp white pepper
- 1 tbsp nutritional yeast
- 2 tbsp olive oil
- 4 garlic cloves finely chopped
- 1 yellow onion finely chopped
- 2 celery ribs diced
- 1 carrot peeled and diced
- 2 bay leaves
- 2 sprigs of thyme
- 2 tbsp water plus 2 cups for the broth
- zest of half a lemon
- 4 cups vegetable stock
- handful dried spaghetti (around 3 oz) broken up
- 1 cup baby spinach finely sliced
- a good pinch of salt
- Drain and rinse the jackfruit and cut each piece in to thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white pepper and nutritional yeast and stir to combine. Set aside.
- Add 1 tablespoon of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and sauté for 5 minutes. AFter 5 minutes add 2 tablespoons of water. Cook, covered, for around 5 minutes or until the vegetables have softened.
- Meanwhile add the second tablespoon of olive oil to a skillet and heat over medium heat. Add the jackfruit and sauté for 5 minutes pulling it apart gently with a fork as you cook.
- Stir the shredded jackfrui in to the vegetables, add the lemon zest, stock and 2 cups of water and bring the soup up to a boil. Reduce the heat and simmer for 20 minutes.
- Add the brokent spaghetti, cooking for another 7 minutes.
- Remove the bay leaves and thyme, stir in the baby spinach and season with salt to serve.