Vegan Chicken Noodle Soup
This recipe is a delicious vegan version of a classic and comforting chicken noodle soup! Chicken noodle soup is known to be one of the most comforting foods when it is cold outside, or when you are feeling under the weather. This is because broth is so nourishing and hydrating, the vegetables are packed full of vitamins and minerals, and the noodles are high in carbohydrates that are great for energy. What makes this recipe unique is the jackfruit that is used in place of the chicken. Jackfruit is a healthy source of vitamin C, potassium, dietary fiber, and other essential vitamins and minerals. When cooked, it has a similar consistency and can be used in many different recipes in place of pulled chicken or pork. This recipe is simple to make and is a great choice for meal prep! It’s a must try!
What Ingredients Do I Need?
Egg noodles
Canned jackfruit
Carrot
Chickpeas
Celery
White onion
Vegetable broth
Dried basil
Garlic powder
Black pepper
Salt
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Vegan Chicken Noodle Soup
Ingredients
- 10 cups vegetable broth
- 3 cups dry egg noodles
- 1 14oz can jackfruit
- 1 cup carrots
- 1 cup chickpeas
- 1/2 cup celery
- 1/2 cup white onion
- 1 tbsp dried basil
- 1/2 tbsp garlic powder
- 1/2 tbsp black pepper
- 1/2 tbsp salt
Instructions
- Start by draining the can of jackfruit and adding it to a large pot on medium high heat. Using a fork or your hands, shred the jackfruit into smaller pieces. I find this easier to do once it starts to heat up.
- Next, chop the carrot, celery, and onion and add to the pot, along with the chickpeas.
- Cook on medium high for 10 - 15 minutes until all the ingredients have browned on the edges and the carrots and celery are tender.
- Then add the broth to the pot, along with the noodles and all the seasonings.
- Bring to a boil and let it cook for 15 minutes, or until the noodles are cooked completely.
- Serve in bowls and enjoy!
Nutrition Facts (per serving)
Calories
127Carbs
24 gNet carbs
18 gProtein
5 g