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A bowl of vegan chicken noodle soup

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 6 votes
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Course: Soup
Cuisine: Traditional
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Servings: 6
Calories: 137kcal
Author: Amanda Logan

Equipment

  • Soup Pot

Ingredients 

  • 400 grams young jackfruit 14-oz can
  • 2 tablespoon tamari or soy sauce
  • teaspoon white pepper
  • 1 tablespoon nutritional yeast
  • 2 tablespoon 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 tablespoon water plus 2 cups for the broth
  • zest of half a lemon
  • 1 litre / 1 quart vegetable stock
  • handful 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 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.

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: 137kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 992mg | Potassium: 232mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2577IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg
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