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Comforting Meatless Chicken Noodle Soup - perfect comfort food for a vegetarian or vegan in your life.


This Vegan Chicken Noodle Soup is a plant-based twist on an all-American comfort food that soothes the body from the inside out.
Course Main Dishes {Vegetarian}
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 -6 SERVINGS
Calories 1kcal
Author Holly


  • 1 14 ounce can jackfruit
  • 2 Tablespoons tamari or soy sauce
  • 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 ½ 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.


Serving: 2-3 cups | Calories: 1kcal