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Make a plant-based version of a comforting classic with this satisfying vegan chicken noodle soup recipe. A cozy, flavor-packed, 8-ingredient meal for chilly days!

completed Vegan Jackfruit Chicken Noodle Soup in a bowl
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Simple Jackfruit ‘Chicken’ Vegan Noodle Soup

Chicken noodle soup is like a nostalgic, warm hug in a bowl, perfect for chilly evenings, when you’re feeling under the weather, and any time you crave pure comfort. Now, this satisfying, vegan chicken soup with jackfruit is 100% free from animal products (but just as nourishing, cozy, and full of flavor).

If you’ve tried tofu ‘chicken’ noodle soup and were impressed, get ready to be blown away by this stovetop jackfruit soup recipe. It’s just as simple and filling, now made more impressive with homemade jackfruit ‘chicken’ that mimics the look and texture of shredded meat (you may also enjoy trying jackfruit recipes like vegan pulled ‘pork’ and jackfruit carnitas).

Looking for more comforting vegan noodle soup recipes? Try garlic ginger soup, vegan minestrone, sopa de fideo, and chickpea noodle soup.

The Ingredients and Substitutes

ingredients for Vegan Jackfruit Chicken Noodle Soup on a white surface

What Could I Add to Vegetarian Chicken Soup?

  • Potatoes: Add heartiness with ½-inch chopped russets or red potatoes.
  • Other vegetables: Like a few handfuls of spinach, kale, some sweetcorn, peas, zucchini, green beans, summer squash, mushrooms, etc.
  • Herbs: A small amount of thyme, sage, or 1-2 bay leaves adds aromatic depth.
  • Red pepper flakes: To add a kick of heat.  
  • Nutritional yeast: For subtle nutty, slightly cheese, umami-rich depth.
  • Lemon juice: Add a squeeze when serving for brighter, more complex depth.  
  • Fresh parsley: (or dill) Finely minced as a garnish.
  • Butter: A small amount before serving adds silky ‘fattiness’ like regular chicken soup.

How to Make Vegan Jackfruit Chicken Noodle Soup

Prepare the Jackfruit Chicken

process shot showing jackfruit in mixing bowl
process shot showing using a fork to shred jackfruit

Step 1: First, drain the can of jackfruit, transferring it to a bowl. Then, add the bouillon cube + 2 cups boiling water to the bowl of jackfruit, stir well to dissolve the cube, and allow it to soak for an hour.

Step 2: Next, heat the oil in a large skillet over medium heat. Once hot, sauté the jackfruit until lightly browned all over. Then, use two forks to shred it.

process shot of cooking jackfruit in pot

Step 3: Pour the soaking broth into the skillet, add another bouillon cube, stir, and simmer until most of the liquid has cooked off. At this point, the jackfruit ‘chicken’ is ready. Then, transfer the jackfruit to a bowl and set aside.

Prepare and Assemble the Soup

process shot of veggies cooking in pot
process shot of adding water to bowl

Step 4: Peel and dice the onion, slice the carrots and celery (about ¼-inch thick), and thinly slice or mince the garlic. Then, reheat the skillet over medium with a tablespoon of oil and add the chopped ingredients. Sauté them for 5 minutes or until the onion is tender and translucent, stirring occasionally.

Step 5: Then, add the remaining 6 cups of broth (or bouillon + boiling water), stir well, cover with a lid, and simmer for 20 minutes.

process shot of adding pasta to bwol

Step 6: 10 minutes into the simmering, in a separate pan, cook the noodles according to their package instructions (minus 1-2 minutes, though, for al dente results). Then drain well. Add the noodles and jackfruit chicken to the soup, remove it from the heat, then taste and adjust the seasoning (salt & pepper) if needed. Finally, transfer to bowls, and enjoy!

Recipe Pro Tips

  • To save time: Use pre-prepared veggies and/or minced garlic.
  • Leave it to rest: Jackfruit noodle soup tastes even better on day two once the flavors meld.
  • To avoid mushy noodles: While it’s easiest to cook the noodles in the soup, making and storing them separately ensures they won’t become mushy or soak up too much broth.
  • Use young jackfruit: Unlike ripe yellow jackfruit, it has a neutral flavor and the perfect texture to make a vegan shredded chicken alternative.  
  • To reduce sodium: Rinse the canned jackfruit very well and use low-sodium bouillon/broth.

FAQs

Can I make it in an Instant Pot or Slow Cooker?

Prepare the shredded jackfruit chicken as written, then follow the steps outlined in our tofu chicken noodle soup recipe to finish the soup in an Instant Pot or crockpot.

What does jackfruit taste like?

You can enjoy jackfruit as ‘young green jackfruit’ (aka unripe) or ripe jackfruit.

Young green jackfruit has a neutral flavor and, once cooked, a texture similar to shredded meat. Which makes it a great shredded meat alternative that soaks up surrounding flavors.

Ripe jackfruit, however, is yellow and more rubbery, with a sweeter, fruity flavor often compared to a mix of banana, mango, apple, and melon.

Is jackfruit healthy?

Jackfruit is a fairly low-calorie fruit that contains about 3 grams of protein per cup, is primarily carb-based, with plenty of antioxidants.

However, what’s really impressive is that it boasts moderate levels of every vitamin and mineral you need – including vitamin A, vitamin C, potassium, magnesium, etc.

Can I make it gluten-free?

Yes, just use gluten-free pasta.

completed Vegan Jackfruit Chicken Noodle Soup in a bowl

What To Serve with Vegan Chicken Noodle Soup?

Storage Instructions

To prevent the noodles from becoming mushy or soaking up too much broth, store the soup broth and noodles in separate airtight containers in the fridge for up to 4 days.

You can also freeze it (best minus the noodles) for up to 3 months in Souper Cubes/Ziplock bags. Allow it to thaw in the fridge overnight before adding the noodles and reheating.

Reheat the jackfruit vegan chicken soup on the stovetop over medium-low heat or in a microwave for 1-2 minutes.

completed Vegan Jackfruit Chicken Noodle Soup in a storage container

Vegan Jackfruit Chicken Noodle Soup

4.86 from 35 votes
Prep: 1 hour
Cook: 1 hour
Total: 2 hours
Servings: 8
Make a plant-based version of a comforting classic with this satisfying jackfruit vegan chicken noodle soup recipe. A cozy, flavor-packed, 8-ingredient meal for chilly days!

Ingredients 

  • 1 (20-ounce) can of jackfruit in brine
  • 1 medium carrot
  • 1 stalk of celery
  • 1 small onion
  • 1 garlic clove
  • 2 vegan bouillon cubes
  • 1 cup of dry pasta noodles
  • 8 cups of water

Instructions 

  • To make the "chicken" you'll want to open and drain the can of jackfruit and add that to a bowl. Add in two cups of boiling water and one bouillon cube. Let that sit for an hour or so. The idea here is that the jackfruit soaks in some of that flavor. Once you've let it sit for a while, then fire up the stove. In a skillet, add a couple of tablespoons of oil. We use sunflower or safflower oil because their flavors are mild and won't interfere with our seasoning. Carefully add the jackfruit and fry until each side browns. Save that broth. Once the jackfruit browns, you'll want to take a couple of forks to shred it.
  • Once it is all shredded then add the other bouillon cube to the saved cup of broth. Add this to the skillet and simmer until most of the liquid is cooked off. At this point, your "chicken" is ready for the soup. You can roast it in your oven to toughen up the texture a bit more if desired.
  • For the rest of the soup, you only need to make some Mirepoix, add the "chicken" and more broth, and whatever noodles you prefer.

Notes

  • To save time: Use pre-prepared veggies and/or minced garlic.
  • Leave it to rest: Jackfruit noodle soup tastes even better on day two once the flavors meld.
  • To avoid mushy noodles: While it’s easiest to cook the noodles in the soup, making and storing them separately ensures they won’t become mushy or soak up too much broth.
  • Use young jackfruit: Unlike ripe yellow jackfruit, it has a neutral flavor and the perfect texture to make a vegan shredded chicken alternative.  

Nutrition

Calories: 104kcalCarbohydrates: 24gProtein: 1gFat: 0.5gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 196mgPotassium: 124mgFiber: 1gSugar: 1gVitamin A: 1276IUVitamin C: 2mgCalcium: 45mgIron: 0.3mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Justin Lewis
Course: Soup
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Justin Lewis

Hi, I’m Justin. I’ve been a vegetarian for 28 years. When I’m not cooking up great meals in my kitchen, I spend my time building websites or writing on my blog.

More about Justin Lewis
4.86 from 35 votes (34 ratings without comment)

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