This Vegan “Chicken” Noodle Soup proves that comfort food doesn’t need animal products to be delicious, satisfying, and healing. Whether you’re recovering from a cold or just craving a warm hug in a bowl, this recipe checks every box.
Special Vegan “Chicken” Noodle Soup – Comfort in Every Spoonful!
Introduction:There’s nothing quite like a bowl of chicken noodle soup—but what if we told you that you can enjoy that same hearty, soul-soothing flavor without the chicken? Our Special Vegan “Chicken” Noodle Soup brings you all the nostalgia and warmth of the classic dish, made completely plant-based. Perfect for chilly evenings, under-the-weather days, or simply when you crave something wholesome.This recipe swaps out chicken for shredded soy curls, jackfruit, or tofu strips, delivering the same meaty texture and umami depth with zero compromise. Loaded with tender vegetables and slurp-worthy noodles, this is your new go-to vegan comfort soup!
Servings: 4
Cost: 200
Ingredients
For the Soup Base:
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 carrots sliced into rounds
- 2 celery stalks sliced
- 1 tsp dried thyme
- 1/2 tsp turmeric for color & health
- Salt & black pepper to taste
- 6 cups low-sodium vegetable broth
- 2 bay leaves
Vegan “Chicken” Options (choose one):
- 1.5 cups soy curls rehydrated & shredded
- OR 1 cup canned jackfruit rinsed, shredded
- OR 1.5 cups extra firm tofu pressed & pan-fried or baked strips
Add-ins:
- 2 cups cooked wide noodles egg-free, such as linguine or rotini
- 2 tbsp fresh parsley chopped
- Juice of half a lemon optional but brightens the flavor
Instructions
Sauté the Base:
- In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
Spice It Up:
- Stir in thyme, turmeric, salt, and pepper. Let cook for 1 minute until fragrant.
Add the Broth:
- Pour in vegetable broth and toss in the bay leaves. Bring to a gentle boil.
Add Vegan “Chicken”:
- Stir in your prepared soy curls, jackfruit, or tofu. Reduce heat and simmer for 15–20 minutes.
Add Noodles:
- Gently stir in the cooked noodles and parsley. Simmer for another 5 minutes. Remove bay leaves.
Finish & Serve:
- Squeeze in lemon juice, adjust seasoning to taste, and serve hot!
🥣 Why You’ll Love It:
- Hearty, healthy, and nourishing
- Packed with plant-based protein
- Great for meal prep and freezer-friendly
- Allergy-friendly and easy to customize
🔁 Variations:
- Spicy Kick: Add a pinch of chili flakes or a dash of hot sauce.
- Gluten-Free: Use gluten-free pasta or rice noodles.
- Add More Veggies: Throw in peas, corn, or baby spinach in the last 5 minutes.
This Vegan Chicken Noodle Soup takes just 30 minutes to make and is just like the classic soup you grew up eating. Cozy, comforting and it tastes incredible!All those bits of carrot, celery, and onion commonly found in chicken noodle soup are a great source of vitamins C and K, as well as other antioxidants and minerals. “Not only does this help build a healthy immune system to fight off viruses, it also helps your body recover from illness more quickly,” Allonen says.