Vegan "Chicken" Noodle Soup

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Total Time

    40 mins

  • Servings

    6 servings

  • Calories

    250 kcal

  • Course

    Main Course, Soup

  • Cuisine

    American

Vegan "Chicken" Noodle Soup

Nutritious and comforting, this easy Vegan "Chicken" Noodle Soup includes jackfruit for texture and chickpeas to make it filling. Delicious anytime, whether you're feeling under the weather or not! Includes oil-free and gluten-free options.

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Ingredients

Servings
  • 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
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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Broth/Bouillon Options
  • For oil-free, use my homemade broth powder recipe.
  • If you have Better Than Bouillon's No Chicken Base or a comparable product on hand, feel free to use that instead of the homemade broth powder. 
  • Check the label to determine how much bouillon paste to use for 5 to 6 cups of broth (using more makes it too salty). Then heat 1 cup of water, and dissolve the paste in the water. Add it to the soup pot in Step 5 along with 7 additional cups of water.
  • Storage
  • Store leftover noodle soup in the refrigerator for up to 5 days. 
  • If planning to freeze some of the leftover soup, make sure not to overcook the pasta. Allow the soup to cool completely, and leave space within the container for the liquid to expand. Store in the freezer for up to two months. Thaw in the refrigerator, and reheat on the stovetop or in a microwave.

Nutrition Information

Show Details
Calories 250kcal (13%) Carbohydrates 45g (15%) Protein 10g (20%) Fat 4g (6%) Cholesterol 0mg (0%) Fiber 9g (36%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 250 kcal

% Daily Value*

Calories 250kcal 13%
Carbohydrates 45g 15%
Protein 10g 20%
Fat 4g 6%
Cholesterol 0mg 0%
Fiber 9g 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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Excellent

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