Name: Vegan Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Soup:; 2 tbsp cup olive oil; ½ medium-size yellow onion, chopped; 2 cloves garlic, minced; 2 medium carrots, cubed; 2 stalks of celery, chopped; 1 cup green jackfruit, drained, deseeded, and shredded; 4 cups water; 1 ½ cube vegetable bouillon cubes (2 tbsp if using paste); 1 bay leaf; Salt and pepper, taste; ½ tbsp dried parsley; ½ tbsp dried oregano; 4 ounces of pasta of choice; Cashew Cream:; ½ cup raw cashews; ½ cup water; 2 tbsp nutritional yeast; ½ tbsp garlic powder; ½ tbsp onion powder; 1 tsp salt; ½ tsp pepper

This hearty Vegan Chicken Noodle Soup is the perfect comfort food! Made with jackfruit and a savory veggie broth to make it taste just like the classic soup you know and love.

Vegan | Gluten-free | Soy-free

As the autumn season approaches, so is the perfect cozy weather to make soups on a weekly basis. Although I have to admit, I love soups in just about any season; even when it’s 90F like today. So to kick off soup season, I’m sharing with you the vegan recipe for Chicken Noodle Soup.

Chicken Noodle Soup is a classic in all cuisines around the world. This spoon dish preserves the spirit of traditions. Throughout history, it has become one of the most recurrent and common in most cultures. Grandmothers all over swear that this soup cures any cold and they may be right. It’s a staple in many homes; it was certainly in mine. So let’s veganize it!

The making of: Vegan Chicken Noodle Soup

Brothy soups are special for many reasons: for warming up the body, for simplicity, for sadness, for hangovers, for homesickness, you name it! No wonder is a staple across the world! To prepare this delicious Vegan Chicken Noodle Soup, just follow these simple steps:

To veganize it, I used jackfruit to substitute for chicken, and for the broth, I switched out the chicken broth for veggie broth. Chicken becomes the main ingredient of this soup. Everything else is already vegan. Start by sauteeing the onions and garlic. Then add the rest of the ingredients: carrots, celery, shredded jackfruit, water, veggie bouillon cubes, bay leaves, and seasonings. Bring everything to a boil, lower down to a simmer and allow to cook for about 15 minutes or until the carrots are soft. When the carrots are cooked, add pasta and allow to cook al dente.

Now, you know a VeggieJeva veganized recipe, it’s not a VeggieJeva recipe without adding my own twist. Technically you can leave the recipe as it is, but I personally love when my soups are creamy. That’s why I choose a vegan-based cream for the Vegan Chicken Noodle Soup. I’ll leave the instructions for the homemade cream below. Alternatively, you can use store-bought canned coconut cream.

Notes:

Only cook the pasta with the soup if you intend to eat it straight away
Leftovers: Keep the soup in the refrigerator for 3-4 days, but store the cooked pasta separately. Otherwise, the noodles will soak up the broth and you won’t have soup anymore!
Alternatively to water and vegetable bouillon cubes, you could use veggie broth.
Substitute the jackfruit in the recipe, for seitan chicken for added protein.
To keep this recipe gluten-free use gluten-free pasta.

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Vegan Chicken Noodle Soup

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Soup:

2 tbsp cup olive oil

½ medium-size yellow onion, chopped

2 cloves garlic, minced

2 medium carrots, cubed

2 stalks of celery, chopped

1 cup green jackfruit, drained, deseeded, and shredded

4 cups water

1 ½ cube vegetable bouillon cubes (2 tbsp if using paste)

1 bay leaf

Salt and pepper, taste

½ tbsp dried parsley

½ tbsp dried oregano

4 ounces of pasta of choice

Cashew Cream:

½ cup raw cashews

½ cup water

2 tbsp nutritional yeast

½ tbsp garlic powder

½ tbsp onion powder

1 tsp salt

½ tsp pepper

Procedure

Add olive oil to a medium-size pot over medium-high heat. Add chopped onions and mince garlic. Sauté until softened.

Add sliced carrots, celery, shredded jackfruit, water, veggie bouillon cubes, bay leaf, salt pepper, parsley, and oregano. Bring to a boil and then lower to simmer. Cover and allow to cook for 15 minuter or until the carrots are soft.

While the soup is cooking, prepare the cream. Add all of the cashew cream ingredients to a high-speed blender, and blend until completely soft.

When the carrots are ready, remove the bay leaf and add pasta and simmer uncovered for around 5-7 minutes until they’re al dente.

Then add the cashew cream and stir it in; adjust seasonings if needed.

Serve topped with a side of toasty bread and ENJOY.

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