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Vegan 'Chicken' Noodle Soup

Active time 15 mins
Total time 40 mins
Yield

Serves 6

Everyone enjoys a steaming bowl of soup to warm up their body and spirits when they're under the weather. Now vegans and vegetarians don't have to miss out on this comfort. Our plant-based spin on chicken noodle features jackfruit, which perfectly mimics shredded chicken, and a combination of herbs that will hit you with a nostalgic taste. Feel free to substitute other pasta shapes (alphabet soup, anyone?) or other seasonal veggies you have on hand. 

Ingredients

  • 1 medium yellow onion, chopped
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 8 cups unsalted vegetable stock
  • 1 can jackfruit in brine, drained and shredded
  • 2 medium carrots, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 bay leaves
  • 2 cups dried whole wheat rotini
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon zest

Nutrition Information

  • calories 255
  • fat 6 g
  • satfat 0.6 g
  • monofat 3.3 g
  • polyfat 0.5 g
  • protein 10.5 g
  • carbohydrate 40 g
  • fiber 9 g
  • cholesterol 0 mg
  • iron 2 mg
  • sodium 540 mg
  • calcium 390 mg
  • sugars 3 g

How to Make It

  1. In a large pot over medium-high heat, sauté the onions and garlic in olive oil. Cook until translucent and fragrant. Stir in the broth and the next 7 ingredients (through bay leaves). Simmer for 20 minutes.
  2. Add the rotini, cooking for about 8-10 minutes, or until the pasta is al dente. Stir in nutritional yeast and lemon zest just before serving.
    Vegan Chicken Noodle Soup