Hearty, comforting, and vegan, this jackfruit noodle soup is the perfect plant-based take on classic chicken noodle soup. Ready in 30 minutes, it's loaded with veggies, herbs, and bowtie pasta in a rich, flavorful broth.
Just like my Vegan Creamy Wild Rice Soup or Vegetable Dumpling Soup, this recipe also comes together in no time yet is both comforting and unexpectedly satisfying. The shredded jackfruit has a chicken-like texture, while the bowtie pasta and tender vegetables make it hearty enough for a full meal. I often make a big batch on a cold day, letting the flavors deepen as it sits. It's perfect for quick lunches or warming dinners during the week. Sprinkling extra-fresh parsley and nutritional yeast on top is my favorite finishing touch, adding brightness and a little cheesy flavor without dairy. Let's make it!
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Ingredients To Make This Vegetable "Chicken" Noodle Soup:
This vegan "chicken" soup is the ultimate comfort meal on a cold winter day and comes together with simple ingredients. It's one of those soups the whole family will love, whether they follow a plant-based diet or not. Let's have a look at what you need.
- Young Jackfruit: Drained, rinsed, and shredded, jackfruit provides a chicken-like texture that's perfect for a plant-based twist on classic chicken noodle soup. It's my secret ingredient to add vegan chicken pieces to soup recipes, or my Jackfruit Enchiladas or Jackfruit Buffalo Dip.
- Bowtie Pasta: These hearty, tender noodles make this soup the perfect comfort food. Use gluten-free pasta if desired.
- Olive Oil: Used for sautéing vegetables; use some veggie broth for an oil-free version.
- Onion & Garlic: They provide aromatic flavor and depth to the broth.
- Carrots & Celery: Chopped into bite-sized pieces for color, texture, and classic soup flavor.
- Vegetable Broth: It's the base of the soup, providing a rich, flavorful broth, similar to my White Bean Kale Soup.
- Peas: Add them near the end for a pop of sweetness and color.
- Dried Sage & Fresh Parsley: These herbs enhance the savory, comforting flavors; parsley is also great as a garnish.
- Nutritional Yeast: Adds a subtle, cheesy, savory note that naturally enriches the broth. Use leftovers to flavor my Vegan Oil-Free Avocado Pesto Pasta or Air Fryer Pasta Chips.
- Sea Salt & Black Pepper: Season to taste to bring the flavors together.
See the recipe card for quantities.
How To Make It:
- 1. Prep the Ingredients: Rinse and drain the jackfruit, then shred it into bite-sized, "chicken-like" pieces. Chop the onion, garlic, carrots, and celery into small, even pieces to ensure they cook evenly.
- 2. Sauté Aromatics: Heat a large soup pot with a splash of olive oil or vegetable broth. Cook the onion and garlic over medium heat until fragrant and softened.
- 3. Add Vegetables and Jackfruit: Stir in the carrots, celery, and shredded jackfruit. Let them cook briefly so the jackfruit absorbs some flavor and the veggies begin to tenderize.
- 4. Build the Broth: Pour in the vegetable broth and season with dried sage, sea salt, black pepper, and nutritional yeast. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- 5. Cook the Pasta: Add the bowtie pasta and simmer until tender but still firm to the bite. Stir occasionally to prevent noodles from sticking together.
- 6. Add Final Touches: Stir in the peas and chopped parsley. Simmer for another 2-3 minutes until heated through. Taste and adjust seasonings as needed.
- 7. Serve & Enjoy: Ladle into bowls and garnish with extra parsley or a sprinkle of nutritional yeast. Serve warm with crusty bread if desired.
Top Tips:
- Shred the Jackfruit Well: Use your hands or a fork to pull the jackfruit into thin, "chicken-like" pieces for the best texture, similar to my Buffalo Pulled Jackfruit Burger.
- Evenly Chop Vegetables: Cut carrots and celery into similar-sized pieces so they cook evenly with the jackfruit.
- Sauté for Flavor: Cooking the onion and garlic first develops a rich base for the broth.
- Adjust Seasonings: Always taste before serving and add a little more salt, pepper, or fresh parsley as needed.
- Meal Prep Friendly: This soup keeps well in an airtight container in the fridge for a few days and can be frozen for longer storage. It's such a great leftover soup to have on hand on chilly days.
Variations And Substitutions:
- Pasta Options: Swap bowtie pasta for gluten-free pasta, rice pasta, or brown rice based on preference.
- Jackfruit Alternatives: For a different texture, try soy curls, shredded tofu, or chickpeas in place of jackfruit, especially if you have leftovers from making my Tuscan Marry Me Chickpeas.
- Broth Choices: Use veggie stock, vegetable bouillon cubes, or vegan chicken broth, depending on what you have on hand.
- Flavor Enhancements: Add Italian seasoning, onion powder, or bay leaves to deepen the savory notes. You can also add a splash of fresh lemon juice at the end. It adds a subtle acidity that brightens the flavors, balances the richness of the jackfruit and nutritional yeast, and gives the soup a fresher, more vibrant taste.
- Additional Veggies: Mix in sweet potatoes, zucchini, or spinach to make it even heartier.
- Creamy Version: Stir in a splash of coconut milk or cashew cream at the end for a richer, creamier soup, like in my Vegan Coconut Chickpea Curry.
Storage:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a freezer-safe container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Reheat gently over low-medium heat and stir occasionally. Add a little extra vegetable stock or water if the soup has thickened. Always taste test and add a pinch of salt if needed.
Equipment Needed:
- Large Soup Pot or Stockpot: For cooking the soup and combining all the ingredients.
- Medium Bowl: To mix or measure seasonings and any optional ingredients.
- Food Processor (Optional): If you want to shred jackfruit more finely. But you can also use your hands or a fork for shredding.
- Cutting Board & Knife: For chopping vegetables and shredding the jackfruit.
- Wooden Spoon: To stir the soup while cooking.
- Soup Ladle: For serving.
Recipe FAQs:
Yes, just keep in mind that the texture may be softer and slightly less "chicken-like" than fresh or canned young jackfruit.
Absolutely! Use gluten-free pasta or rice pasta instead of regular bowtie pasta.
No, but it adds a savory, slightly cheesy flavor. However, the soup is still delicious without it.
Yes, it keeps well in the fridge for a few days or can be frozen for longer storage.
You can cook the pasta al dente and add it toward the end of cooking, or cook it separately and stir it in just before serving.
More Amazing Vegan Comforting Soups To Try Next:
If you try this Easy Vegan Jackfruit Noodle Soup Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Easy Vegan Jackfruit Noodle Soup (Better Than Chicken!)
Equipment
Ingredients
- 1 box bowtie pasta
- 1 14 oz can young jackfruit drained and rinsed
- 2 tablespoons olive oil omit for oil-free option
- 1 onion diced
- 3 cloves garlic minced
- 8 cups vegetable broth
- 3 medium carrots chopped
- 3 ribs celery chopped
- 1 cup peas
- ½ tablespoon dried sage
- 2 teaspoons fresh parsley chopped (plus more for garnish)
- ¼ cup nutritional yeast
- ½ teaspoon black pepper
- 1 teaspoon sea salt
Instructions
Prepare the ingredients:
- Drain and rinse the jackfruit. Use your hands or a fork to shred it into smaller, "chicken-like" pieces. Dice the onion, mince the garlic, and chop the carrots and celery into bite-sized pieces.
Sauté the vegetables:
- In a large pot, heat olive oil over medium heat (or use a splash of vegetable broth for an oil-free version). Add the onion and garlic and sauté for 3-5 minutes, until fragrant and slightly translucent.
Add the vegetables and jackfruit:
- Stir in the chopped carrots, celery, and shredded jackfruit. Cook for another 5 minutes, allowing the vegetables to soften and the jackfruit to absorb flavor.
Add broth and seasonings:
- Pour in the vegetable broth and stir in the dried sage, sea salt, black pepper, and nutritional yeast. Bring the soup to a boil, then reduce heat to a simmer.
Cook the pasta:
- Add the bowtie pasta and cook for about 10-12 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
Add the peas and herbs:
- Once the pasta is cooked, stir in the peas and fresh parsley. Simmer for another 2-3 minutes until everything is heated through.
Serve:
- Taste and adjust seasonings as needed. Serve warm, garnished with extra parsley or a sprinkle of nutritional yeast if desired.
nancy says
what a great idea with jackfruit. thanks for introducing me to it