No Chicken Noodle Soup

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!

Course Soup, Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 42

Total Time 47

Servings to 6 servings

Calories 108kcal

Author Louisa

Equipment

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.

Nutrition