This Vegan Chicken Noodle Soup is a plant-based twist on an all-American comfort food that soothes the body from the inside out.
Y’all I had no idea. No freakin’ idea that a vegan chicken noodle soup could be as comforting as the one you see here today.
I know when you read the word vegan, you think it’s gonna be wimpy, rabbit food, and definitely not enough to keep you satisfied. And that is exactly the opposite of what I aim to provide to you all across Happy Food Healthy Life.
You want hearty food.
You want gooey food.
You want decadent food.
You want indulgent food.
I get it, I want all the same things.
All of these recipes are totally all-American and totally not wimpy or rabbit-y. Just the way we like ’em.
Which is why I was beyond excited to have the opportunity to share my friend Amanda’s new cookbook, Great Vegan Meals for the Carnivorous Family!
This cookbook is the one you pull out when your ‘I a’int eatin’ no hippie grass food for dinner‘ father-in-law comes over.
This is the one you go to when your spouse refuses to jump on the vegan train with you.
These are the recipes you’ll make when you live in the midwest and absolutely no one you know is living a plant-based life.
You’ll find delicious recipes such as:
Tastes Like Chicken Pie
This Lasagna Can’t be Vegan
BBQ Burger with Coconut Bacon (what?! I’m making that one ASAP!)
…plus a ton of eggless breakfasts and desserts that I can’t wait to try out!
A couple questions you may have for me as you go through this recipe:
What the heck is this jackfruit?
This one is totally tricky, so I’m not surprised if you questioned the jackfruit.
So jackfruit is actually considered a “miracle” food because it provides so many nutrients and benefits! In just 2 cups of jackfruit, you’ll gain the following:
6 grams of fiber
5.6 grams of protein
20% of your daily vitamin A
36% of your daily vitamin C
22% of your daily riboflavin
30% of your daily magnesium
28% of your daily potassium
And the seeds, high in protein, potassium, calcium, and iron, are especially full of nutrients.
They’re also good for your immune system, your digestion, energy levels, blood pressure, your vision, skin, and bones!
Holy jackfruit – who knew?!
What does jackfruit taste like?
So if you were to eat it raw and ripe, it would taste similar to a pineapple or mango. Sweet.
But the way it’s typically sold, it has a very neutral flavor kind of like a potato. That is what makes jackfruit so versatile and able to be used as a meat-substitute like in this vegan chicken noodle soup. It just soaks up all the flavors of the surrounding ingredients in the dish.
It also has a chewy consistency that’s almost like a pulled pork or a soft piece of chicken. Of course, you’re not going to full anyone into thinking it’s a piece of chicken, but it definitely melds well in this soup like it was supposed to be there all along.
Where can I buy jackfruit?
Another tricky one.
Jackfruit is becoming more mainstream in the health-food world, but it can still be a little difficult to find at times. Every so often I can find it at my local Kroger store, but often I’m having to stop by Trader Joe’s if I want it. It can also be found at most Asian markets quite easily.
If all else fails, just grab a 6-pack of Jackfruit from Amazon and you’ll be set. The price is actually cheaper than what I pay at TJ’s, so I may end up just ordering online myself!
If you have any other questions about jackfruit or anything else in the recipe, please let me know in the comments and I’ll get it answered for you!
This is just one of many comforting recipes I’ll be making as I attempt to hibernate for the winter, and I hope you’ll join me in trying new recipes from this new cookbook. Grab your copy here today!
Post your Vegan Chicken Noodle Soup on Instagram (IG stories works too!) and tag me (@happyfoodholly). I’ll be sure to share your creation!
- 1 (14 ounce) can jackfruit
- 2 Tablespoons tamari or soy sauce
- 1/8 teaspoon white pepper
- 1 Tablespoon nutritional yeast
- 2 Tablespoons olive oil, divided
- 4 cloves garlic, finely chopped
- 1 yellow onion, finely sliced
- 2 celery ribs, diced
- 2 bay leaves
- 2 sprigs of thyme
- 2 Tablespoons water plus 2 cups for the broth
- zest of 1/2 lemon
- 4 cups vegetable stock
- handful (around 3 ounces) dried spaghetti, broken into small pieces
- 1 cup baby spinach, finely sliced
- large pinch sea salt
- Drain and rinse the jackfruit and cut each one into thin slices. Put into a bowl along with the tamari, pepper, and nutritional yeast. Stir to combine and set aside.
- Add 1 Tablespoon of the olive oil to a large soup pot and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves, and thyme. Saute for 5 minutes.
- Add 2 Tablespoons of water and cook covered for around 5 minutes, until the vegetables are tender.
- Meanwhile, add the second Tablespoon of olive oil to a skillet and heat over medium heat. Add the jackfruit and saute for 5 minutes, pulling it apart gently with a fork as you cook. Stir the jackfruit into the vegetables.
- Add the lemon zest, stock, and remaining water. Bring the soup to a boil. Reduce the heat and simmer for 20 minutes.
- Add the broken spaghetti, cooking for another 7 minutes. Remove the bay leaves and thyme, stir in the baby spinach, and season with sea salt.
Nutrition Information:Yield: 4-6 Serving Size: 2-3 cups
Amount Per Serving: Calories: 1
Be sure to bookmark this recipe in your browser so you can have it available whenever the craving hits!