Easy No Chicken Noodle Soup Recipe
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This no chicken noodle soup is as cozy and delicious as everyone’s favorite comfort food from childhood. It’s also easy to make, vegan, and gluten-free!
Who knew that a can of jackfruit could fill the chicken noodle soup void in our vegan hearts?
With this vegan chicken noodle soup, you can enjoy the classic comforting soup chicken-free!
We can thank the cookbook Great Vegan Meals for the Carnivorous Family for this plant-based twist on the traditional chicken noodle soup.
Everyone can make it; you won’t need niche ingredients for this meatless “chicken” recipe.
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If you love this chicken noodle soup alternative, wait until you try these vegan fried chicken and vegan chicken salad sandwiches!
Why You’ll Love This No Chicken Noodle Soup Recipe
- With its shredded meat alternative, tender noodles, and slurp-worthy broth, this vegan chicken noodle soup is just like the classic favorite you grew up eating.
- Because it’s meatless and uses a few simple ingredients, this no chicken noodle soup makes a fantastic budget-friendly meal!
- This plant based chicken noodle soup is super flexible! Use up the veggies in your pantry and customize the dish with different spices and seasonings.
Ingredients And Substitutions
Jackfruit – This no chicken noodle soup still has the familiar meaty goodness of shredded chicken, thanks to this unexpected vegan alternative.
Tamari – Adds a deep umami flavor to the meatless chicken noodle soup.
White pepper – Play around with different spices and seasonings to add depth to your vegan chicken noodle soup.
Nutritional yeast – Boosts the savory flavor of the jackfruit chicken noodle soup.
Olive oil – For cooking the aromatics.
Garlic, yellow onion, and celery – These veggies make up the chicken soup’s aromatic base.
Bay leaves and thyme – Don’t forget to remove these flavor boosters before serving the cozy soup!
Water – When cooking the aromatics, add some water to the pan to keep them from sticking. We’ll also need extra water to balance the saltiness of the stock and account for the evaporation as the soup cooks.
Lemon – Adds brightness to the savory plant-based chicken noodle soup.
Vegetable stock – You can also use homemade veggie broth.
Dried spaghetti – Rotini, shells, and any other small pasta shapes will be perfect for this delicious soup.
Baby spinach – You can also add shredded oyster mushrooms, cooked chickpeas, carrots, and potatoes!
Sea salt – Taste and season the meatless soup as you go. Just be mindful of the amount of salt you add, as the vegetable stock might already be salty.
Tips For Making This Recipe
Do Not Overcook the Pasta
No one wants a mushy noodle soup! Since gluten-free pasta and those with smaller shapes tend to cook much faster, keep an eye on them after 5 to 10 minutes of cooking.
Add a Secret Ingredient
If you want to give this no chicken noodle soup that nostalgic and comforting “fattiness” of a classic chicken noodle soup, add something rich like cashew milk or vegan butter to the vegetable broth.
Storage and Reheating
Transfer the cooled vegan chicken noodle soup to an airtight container and store it in the fridge for 3 to 4 days or freezer for up to 3 months. To reheat, thaw the leftover soup in the fridge overnight (if frozen), and reheat on the stovetop or microwave on medium-high.
Vegan Chicken Noodle Soup Recipe FAQs
Does jackfruit taste like chicken?
Jackfruit does not taste like chicken meat, but its mild sweet flavor makes it a versatile meat substitute in vegan recipes. It also has a similar texture to shredded chicken, so it’s an ideal plant-based alternative to vegan chicken noodle soup.
Is this no chicken noodle soup gluten-free?
Yes, as long as you make sure you’re using gluten-free noodles and tamari.
What is a good substitute for chicken in vegan chicken noodle soup?
What to eat with plant based chicken noodle soup?
Serve your chickenless-chicken noodle soup with bread for dipping or a side salad for a wholesome and satisfying meal! A grilled cheese sandwich will also make a comforting pairing with this soup.
How do you add flavor to meatless chicken noodle soup?
Use vegan chicken broth, vegan chicken base, or play around with different fragrant herbs like fresh parsley and seasonings like turmeric powder and red pepper flakes to pack your jackfruit chicken noodle soup with tons of flavor!
More Delicious Vegan Soup Recipes
- Vegan Potato Soup
- Vegan Bean and Bacon Soup
- Vegan Crockpot Minestrone Soup
- Vegan Tortilla Soup
- Vegan Asparagus Soup
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No Chicken Noodle Soup
Ingredients
- 1 14-oz can jackfruit
- 2 tbsp tamari
- 1/8 tsp white pepper
- 1 tbsp nutritional yeast
- 2 tbsp olive oil, divided
- 4 cloves garlic, finely chopped
- 1 yellow onion, finely sliced
- 2 celery ribs, diced
- 2 bay leaves
- 2 sprigs thyme
- 2 tbsp water plus 2 cups for the broth
- 1/2 lemon (for the lemon zest)
- 4 cups vegetable stock
- 1 cup dried spaghetti, broken into small pieces (around 100 grams)
- 1 cup baby spinach, finely sliced
- Pinch of sea salt
Instructions
- Drain and rinse the jackfruit and cut it into thin slices. Transfer the slices to a bowl and add the tamari, white pepper, and nutritional yeast. Stir to combine and set aside.
- Heat 1 tablespoon of olive oil in a pot over low heat.
- Add the garlic, onion, celery, carrot, bay leaves, and thyme. Saute for 5 minutes.
- Add 2 tablespoons of water. Cover and cook for 5 minutes until the vegetables are tender.
- Add the remaining tablespoon of olive oil to a skillet and heat over medium heat.
- Add the jackfruit and cook for 3 to 5 minutes, gently pulling it apart with a fork as you cook.
- Stir the jackfruit into the pot. Add the lemon zest, vegetable stock, and water. Bring the soup to a boil.
- Reduce the heat and simmer the soup for 20 minutes.
- Add the broken spaghetti and cook until the pasta is al dente.
- Take out the bay leaves and thyme.
- Stir in the baby spinach to the soup. Season with salt to taste.
Notes
- No one wants a mushy noodle soup! Since gluten-free pasta and those with smaller shapes tend to cook much faster, keep an eye on them after 5 to 10 minutes of cooking.
- If you want to give this no chicken noodle soup that nostalgic and comforting “fattiness” of a classic chicken noodle soup, add something rich like cashew milk or vegan butter to the vegetable broth.
- Transfer the cooled vegan chicken noodle soup to an airtight container and store it in the fridge for 3 to 4 days or freezer for up to 3 months. To reheat, thaw the leftover soup in the fridge overnight (if frozen), and reheat on the stovetop or microwave on medium-high.
