This vegan chicken noodle soup is a flavorful, one-pot brothy soup that’s pure comfort in a bowl. It delivers all the classic flavors you love - minus the chicken - while jackfruit steps in as the perfect substitute. And the best part? It’s ready in under 30 minutes!
Nothing says comfort food like a steaming bowl of vegan chicken noodle soup, especially when the weather turns chilly, or you need a cozy, feel-better meal.
I wanted to make this similar to my mom's - because nothing else would feel right. She often made chicken soup with fideos - thin, short-cut noodles similar to chopped vermicelli that cook in minutes. You might recognize them from Lipton Cup-a-Soup or my Vegan Fideo Soup.
Instead of chicken, I use jackfruit, a plant-based superstar that shreds like the real thing. If you’re new to cooking with jackfruit or want more information, my jackfruit guide has everything you need to know.
If you love jackfruit as much as I do, check out Jackfruit Tacos, Vegan Jackfruit Nachos, and Vegan Jackfruit Quesadillas.
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Why I Love This Recipe
- It's quick and ready in less than 30 minutes.
- Jackfruit makes the perfect tender, shredded “chicken.”
- The broth is rich, herby, and super soothing.
- It’s easy to make with simple ingredients.
- It's made all in one pot.
Does Jackfruit Taste Like Chicken?
While it sure looks like shredded chicken, nope, jackfruit doesn’t taste like chicken - at least, not on its own.
It has a mild, slightly sweet flavor when raw, but when cooked with savory seasonings, it takes on whatever flavors you add. Its magic lies in the texture - young green jackfruit shreds nicely, mimicking pulled chicken or pork.
So, while it won’t naturally taste like chicken, with the right seasonings (like poultry seasoning, garlic, and broth in this dish), it can come pretty close.
Ingredients
- Jackfruit: I purchase jackfruit at Trader Joe's or on Amazon in bulk.
- Fideos: Fideos are thin, short-cut noodles popular in Latin and Spanish cuisine and in Lipton Cup-a-Soup. You can find them in the international or pasta aisle of most major grocery stores. If you can’t find fideos, you can substitute broken-up angel hair pasta, vermicelli, or thin spaghetti for a similar effect, but they will take slightly longer to cook and may need slightly more broth.
- Veggie Broth: As always, I recommend using Better Than Boullion for your veggie broth. They have a chicken-flavored one that is excellent. I use three tablespoons of the paste in the 8 cups of water.
- Poultry Seasoning: Poultry seasoning is a blend of herbs like sage, thyme, rosemary, marjoram, and black pepper, giving this soup a savory flavor without any actual poultry. If you don’t have it, make your own blend with Vegan Chicken Seasoning.
See the recipe card for quantities and a full list of ingredients.
Additions
Add cooked chickpeas or white beans for a heartier soup.
I love adding small diced potatoes to this soup. Sauté them with the aromatics, then let them simmer with the broth to fully cook before adding the fideos or pasta.
Stir in a pinch of red pepper flakes or a splash of hot sauce.
How To Make Vegan Chicken Noodle Soup
Here is the process in pictures. See the recipe card for details.
Step 1: Drain, rinse, and shred the jackfruit.
Step 2: Saute the onions, carrots, celery, and garlic in some oil for about 5 minutes.
Step 3: Add the spices and jackfruit and saute for a few minutes.
Step 4: Add broth, soy sauce, salt, pepper, and pasta/fideos until the fideos are cooked and the soup has thickened a bit - about 10 minutes.
Top Tips
Rinse the jackfruit to wash off any briny flavor.
When shredding the jackfruit, keep some pieces chunky for a more authentic, “chicken-like” texture.
Serving Suggestions
Add a squeeze of lemon juice for a fresh flavor.
Serve with a crusty bread to soak up some of the broth.
Recipe FAQS
Yes. Just store the soup and noodles separately to prevent the noodles from soaking up all the liquid. Add the noodles when reheating.
Keep leftovers in an airtight container in the fridge for up to 3 days. If the noodles were stored with the soup, reheat on the stove or microwave, adding some veggie broth to reintroduce some liquid back into the soup.
No, jackfruit doesn’t taste like chicken, but its mild flavor absorbs the seasonings in this soup well. The magic is in its texture. It shreds like pulled chicken, making it a perfect swap in this soup.
Got a minute? I'd love for you to comment and rate vegan chicken noodle soup. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Chicken Noodle Soup
Ingredients
- 1 14 ounce can young green jackfruit in water or brine, drained and shredded
- 1 tablespoon olive oil
- 1 small onion finely diced (250 grams)
- 2 carrots finely sliced or diced (175 grams)
- 2 celery stalks finely sliced or diced (75 grams)
- 3 cloves garlic minced
- 1 scant tablespoon poultry seasoning
- ½ teaspoon turmeric
- 1 tablespoon soy sauce or tamari for gluten-free
- 8 cups high-quality vegetable broth*
- ½ teaspoon black pepper
- 1 teaspoon of salt or to taste
- 1 cup fideos*
- fresh parsley chopped for garnish
Instructions
- Prepare the Jackfruit: Drain and rinse the jackfruit, then shred it with your hands or a fork, leaving some chunks for texture. Everything in the can is edible, so there is no need to discard anything - just chop any challenging pieces that don’t shred easily.
- Sauté the veggies: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, carrots, celery, and garlic and cook for 5-7 minutes until softened.
- Add Jackfruit and Seasonings: Add shredded jackfruit, poultry seasoning, and turmeric. Sauté for 2–3 minutes to infuse flavor.
- Add Remaining Ingredients: Pour in the soy sauce, vegetable broth, salt, pepper, and fideos and bring to a boil. Reduce heat and let it simmer for 10 minutes. If using any other pasta, you may need additional time.
- Finish it off: Taste and adjust seasoning if needed. Garnish with parsley. Ladle into bowls and enjoy warm. Add a squeeze of lemon if you like.
Video
Notes
- *Since this is a brothy soup, I highly recommend using Better Than Bouillon No-Chicken Base for a rich, savory flavor. Simply add it to the pot with 8 cups of water, stir, and it will dissolve into the soup.
- *Fideos are thin noodles popular in Latin cuisine, and interestingly, they are in Lipton Cup of Soup. They cook quickly and can be found in the international or pasta aisle. If unavailable, use broken angel hair, vermicelli, or thin spaghetti - allow for a bit extra cooking time and about ½ cup more broth.
- If you use any other denser pasta like rotini, allow extra cooking time and add more broth as needed to prevent the soup from becoming too thick. You might also need to adjust the seasoning a bit when adding more liquid.
- I highly recommend finely dicing the vegetables so they meld smoothly into the soup. A food processor makes this quick and effortless.
- This recipe’s timing is based on fideos, which cook quickly. I let them simmer longer than the package suggests to thicken the soup and give the noodles a plump, hearty texture.
- When serving the next day, you'll need to add more vegetable broth to loosen up the soup, as the noodles will absorb the liquid while sitting in the fridge. Reheat gently and adjust the seasoning as needed.
- If you're making it in advance, consider adding the noodles when ready to eat to avoid soaking up too much liquid.
- Nutritional information is only an estimate.
Regi Pearce says
This vegan chicken noodle soup is so good! The jackfruit shreds beautifully, the broth is rich and herby, and the fideos make it feel just like the soup my mom used to make. I love how quick and easy it is—ready in under 30 minutes. Perfect for chilly days or when you need a cozy pick-me-up.