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    Home > Recipes > Vegan Soup Recipes

    Vegan Chicken Noodle Soup

    Updated: Jan 2, 2025 | Published: May 22, 2024 | by Amanda | 8 Comments

    Skip to Recipe

    With soft pasta noodles and juicy jackfruit swimming in a savoury broth, my vegan chicken noodle soup is all things comforting and cozy. This recipe is one of my favourites from my cookbook, Great Vegan Meals for the Carnivorous Family. I hope you love it as much as I do.

    A bowl of noodle soup on a rustic background.

    This recipe was originally published in my cookbook Great Vegan Meals for the Carnivorous Family and on this blog August 20, 2019. It was republished on 22 May, 2024 with step-by-step images, ingredient substitutions and new images.

    Jump to:
    • Why You'll Love This Vegan Noodle Soup
    • Ingredients & Substitutions
    • Step-by-Step Guide
    • Variations
    • FAQs
    • More Vegan Soups to Try
    • Make This Recipe
    • Leave a Comment

    Why You'll Love This Vegan Noodle Soup

    Reader Review. "I’ve made this soup many times for my family, we all just love it, teenagers and toddlers included. We make it with oyster mushrooms. They become so tender and buttery. Thanks for a simple and tasty recipe." (Sarah) ★★★★★

    This vegan chicken noodle soup takes me back to my childhood. It is a proper trip down my culinary memory highway. It tastes like chicken soup, it looks like chicken soup but no chickens we harmed in the making of this slurp-worthy soup.

    • It's a traditional soup with a twist.
    • It's full of savoury flavour.
    • We love how simple this soup is to make.
    • It's budget-friendly plus,
    • it's carnivore-approved. I've served this vegan soup to so many of our non-vegan friends and they love it!

    Ingredients & Substitutions

    Soup ingredients in a grid with labels.

    Jackfruit. 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 - check out the mushrooms in action in an awesome Mushroom & Chickpea Tikka Masala.

    Mirepoix. It's a fancy word for onion, carrot and celery to begin building depth and flavour.

    Stock + aromatics. The stock is 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.

    Spaghetti. It's traditional, but you can also use a little elbow pasta or a smaller noodle.

    Spinach: Because it's good for you! Eat your greens.

    Step-by-Step Guide

    Step 1.

    Firstly, you'll need to drain and rinse the jackfruit before cutting each piece in to thin slices from the longest point of the triangle. Transfer it to a bowl with the tamari, white pepper and nutritional yeast and stir to combine. Leave it to do its thing.

    Two images of jackfruit chopped in a bowl.

    Step 2.

    Add olive oil to a large soup pot or large saucepan and heat over low to medium heat. Next, add the garlic, onion, celery, carrot, bay leaves and thyme and sauté for 5 minutes. Now, add 2 tablespoons of water and cook, covered, for around 5 minutes or until the vegetables have softened.

    Two images of vegetables cooking in a pot.

    Step 3.

    Add the jackfruit and sauté for 3 minutes pulling it apart gently with a fork as you cook.

    Two images of jackfruit and vegetables cooking in a pot.

    Step 4.

    Now go ahead and add your stock + 2 cups of water and bring the whole thing up to a boil. Reduce the heat to low-ish and simmer for 20 minutes.

    Step 5.

    Add the lemon zest and broken spaghetti, cooking for another 7 minutes or until the pasta is just al dente.

    Two images of soup cooking in a pot.

    Step 6.

    Once you've done that, take out the bay leaves and thyme (no-one wants to bite down on those), stir in the baby spinach and season with a little salt to serve.

    A pot of noodle soup with greens.

    Variations

    • While I haven't included them in the recipe, I often add a cup of cooked chickpeas or a cup of green peas for protein. Add them when you add the stock.
    • For a more zesty, lemon flavour, swap the spinach for chopped sorrel.
    • Make the soup gluten-free by using tamari and gluten-free spaghetti.

    Simple and so delicious. This vegan chicken noodle soup is super authentic and comes together using ingredients most of us have in our kitchen. 

    FAQs

    Is chicken noodle soup gluten-free?

    As is, no. But, you can use tamari sauce and gluten-free pasta to make it easily gluten-free.

    More Vegan Soups to Try

    • Bowl of soup with spoons on a wooden tray.
      Simple Butter Bean Soup
    • Bowls of zucchini soup on a grey background.
      3-Ingredient Zucchini Soup
    • Two bowls of soup on a set table with napkins.
      The Creamiest Vegan Pumpkin Soup
    • A bowl of mushroom soup on a wooden table.
      The Creamiest Vegan Mushroom Soup

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    Vegan Chicken Noodle Soup

    This vegan chicken noodle soup is just like a big warm hug. This version uses jackfruit instead of chicken in a crazily authentic broth.
    5 from 7 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Traditional
    Diet: Vegan | Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 27 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 4
    Calories: 199kcal
    Author: Amanda Logan

    Equipment

    • Soup Pot

    Ingredients 

    • 400 grams young jackfruit 14-oz can
    • 2 tablespoon tamari or soy sauce
    • ⅛ teaspoon white pepper
    • 1 tablespoon nutritional yeast
    • 1½ tablespoon olive oil
    • 4 garlic cloves minced
    • 1 yellow onion finely diced
    • 2 celery ribs (stalks) diced, roughly ¾ cup
    • 1 carrot (medium) peeled and diced
    • 2 bay leaves (fresh) or 1 dried bay leaf
    • 2 sprigs of thyme
    • 2 cups + 2 tablespoon water
    • 1 litre (1 quart) vegetable stock
    • zest of half a lemon
    • handful (100 grams) dried spaghetti (around 3 oz) broken up
    • 1 cup finely sliced baby spinach
    • a good pinch of salt

    Instructions

    • 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 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. Add 2 tablespoons of water and cook, covered, for around 5 minutes or until the vegetables have softened.
    • Add the jackfruit and sauté for 3 minutes pulling it apart gently with a fork as you cook.
    • Add the 1L of stock + the 2 cups of water and bring the soup up to a boil. Reduce the heat and simmer for 20 minutes.
    • Add the lemon zest and the broken spaghetti, cooking for another 7 minutes or until just al dente - the spaghetti will continue cooking in the hot soup after you take it off the hob.
    • Remove the bay leaves and thyme, stir in the baby spinach and season with salt (a good pinch should do it) to serve.
    Prevent your screen from going dark

    Notes

    Oyster mushrooms also work wonderfully in this soup.
    For added protein you could add a cup of green peas or cooked chickpeas
     

    Nutrition

    Calories: 199kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 727mg | Potassium: 373mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3411IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 1mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.

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    Comments

      5 from 7 votes (5 ratings without comment)

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    1. Sarah says

      March 25, 2024 at 8:52 pm

      5 stars
      I’ve made this soup many times for my family, we all just love it, teenagers and toddlers included. We make it with oyster mushrooms. They become so tender and buttery. Thanks for a simple and tasty recipe.

      Reply
      • Amanda says

        March 26, 2024 at 8:05 am

        Amazing! I am so happy you and your family enjoy this soup. It is one of my favourite recipes. So simple and yum. Thanks for reaching out, Sarah 🙂

        Reply
    2. Chrissie says

      October 06, 2023 at 9:15 am

      Making this now and noticing the recipe calls for 1 liter of liquid but the instructions only calls for 2 cups. Looks delish, can't wait to cozy up with a bowl of it and some crusty bread 🙂

      Reply
      • Amanda says

        October 06, 2023 at 10:44 am

        Hiya Chrissie! Thanks for the feedback - I did have the stock and the water in the instructions but it wasn't very clear. Sorry about that. I have fixed it up now. It reads "1L of stock + 2 cups of water" so I hope that's clearer. I hope you enjoyed the soup and thanks again. Take care 🙂 A.

        Reply
    3. Mia says

      September 21, 2020 at 9:15 pm

      5 stars
      Seems Delicious, But what about the "Chicken Noodles"? Are you sure these chicken noodles are 100% Vegan? If yes please do let me know then I would go and give it a try.

      Reply
      • Amanda says

        September 22, 2020 at 7:37 am

        Hi Mia,

        Thanks for your note. If you have a look at the recipe there are no "chicken noodles'. The noodles are simply dried spaghetti (egg-free) and the "chicken" part is shredded jackfruit or oyster mushrooms if you prefer. This is a plant-based version of the classic chicken noodle soup. All vegan, I promise. 😉 I hope you enjoy it. A

        Reply
    4. Braden says

      September 03, 2019 at 4:24 pm

      The photos in this post are stunning! Thanks for sharing Amanda!

      Reply
      • Amanda says

        September 07, 2019 at 10:11 pm

        Thanks so much Braden!

        Reply
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