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Vegan 'Chicken' Noodle Soup

Vegan 'Chicken' Noodle Soup

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Everyone enjoys a steaming bowl of soup to warm up their body and spirits when they're under the weather. Now vegans and vegetarians don't have to miss out on this comfort. Our plant-based spin on chicken noodle features jackfruit, which perfectly mimics shredded chicken, and a combination of herbs that will hit you with a nostalgic taste. Feel free to substitute other pasta shapes (alphabet soup, anyone?) or other seasonal veggies you have on hand.


  • 1 medium yellow onion, chopped
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 8 cups unsalted vegetable stock
  • 1 can jackfruit in brine, drained and shredded
  • 2 medium carrots, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 bay leaves
  • 2 cups dried whole wheat rotini
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon zest

Nutritional Information

  • Calories 255
  • Fat 6g
  • Satfat 0.6g
  • Monofat 3.3g
  • Polyfat 0.5g
  • Protein 10.5g
  • Carbohydrate 40g
  • Fiber 9g
  • Cholesterol 0mg
  • Iron 2mg
  • Sodium 540mg
  • Calcium 390mg
  • Sugars 3g

How to Make It

Step 1

In a large pot over medium-high heat, sauté the onions and garlic in olive oil. Cook until translucent and fragrant. Stir in the broth and the next 7 ingredients (through bay leaves). Simmer for 20 minutes.

Step 2

Add the rotini, cooking for about 8-10 minutes, or until the pasta is al dente. Stir in nutritional yeast and lemon zest just before serving.

Watch the video: One pot meal - Vegan Chicken Noodle soup