Everyone loves a piping hot comforting bowl of classic chicken noodle soup! But this healthy & veggie-packed recipe is for Vegan & Gluten-Free Chicken Noodle Soup; top 8 allergy-free, no beans, and a mock ingredient you’d never guess! This cozy soup will nourish and soothe the soul!
You should have two alarms going off in your head right now. #1 vegan gluten-free chicken noodle soup? #2 Rebecca is sharing a SOUP recipe? Is it April Fool’s of something? Is it the apocalypse? Should you run and hide? What is this craziness?! Don’t run! Stay! I have soup to offer you!
Let me address the second question first. Y’all know I don’t really like soup. That’s why there’s only 4 soup recipes on Strength and Sunshine after 4+ years. I’m just not a fan. Don’t get me wrong, I think they can be beautiful and dreamy works of culinary art, but as I’ve gotten older and my tastes have evolved, soup just doesn’t “do it” for me. However, as the owner and recipe developer for a food blog, people love soup, ask for soup, and so I feel obligated. Plus, I had a strange craving and idea for “chicken noodle soup”.
To address question number one, I bet you were thinking this would be some typical play on “chicken” with chickpeas. Y’all know I love chickpeas, but not here, not for this soup; it’s been done time and time again by vegan recipe creators. I had a better idea; one that would really mimic the look and texture of boiled, shredded chicken (dark and white meat!) Can you guess? JACKFRUIT! I used a combination of canned jackfruit (our white meat) and a pre-shredded box (our dark meat). It was a delicious win and my family went nuts! (I’m always forcing them to try “exotic” out-there foods!)
Chicken noodle soup was a near and dear place in my heart. It was the one dish (or bowl) that my dad would always make for us growing up. No one could make chicken soup as good as him. He’s have it simmering away on the stove for hours, all day until dinner time. The house would smell so cozy leading up to digging into our bowls of soup on cold winter days. One key thing my family away did was cook the noodles (egg noodles, specifically) separate from the soup. Otherwise they’d get soggy, mushy, gross, and inedible for leftovers. We made a separate pot of noodles and added them to our individuals bowls of soup.
For this soup I wanted to use these super fun shell shaped gluten-free pasta that I found on a “first time trip” to Fairway a few months ago. It was delicious too and tasted like some “real pasta” (my gluten-pasta-loving brother loved it!) They even stayed perfect and fresh in the fridge for the leftovers of the soup! A gluten-free pasta my celiac friends should definitely think about ordering! Now let me share the vegan meatless deliciousness of this cozy soup before you get so hungry you don’t even have patience for the recipe!
Vegan + Gluten-Free Chicken Noodle Soup
- 1 Cup Chopped Sweet Onion
- 1½ Cups Chopped Celery (about 3 stacks)
- 1½ Cups Chopped Carrots (about 2 large)
- 1 Tsp Minced Garlic
- ½ Tsp Black Pepper
- 1 20oz Can Jackfruit
- 1 Box Shredded Jackfruit
- 8 Cups Unsalted Vegetable Stock
- ½ TB Dried Parsley
- 12oz Gluten-Free Shell Pasta
- Fresh Parsley (to top)
- Nutritional Yeast (optional, to top)
- Prep the onion, celery, and carrots and saute in a large soup pot with the garlic and pepper until soft.
- Lightly shred up the canned jackfruit before adding both jackfruit varieties, the stock, and dried parsley to the pot.
- Mix, bring to a boil, cover, and reduce to simmer for 20-30 minutes.
- In a separate pot, cook the pasta according to directions, drain, and set aside.
- To serve, add some of the soup to a bowl, a scoop or pasta, and a sprinkle of fresh parsley.
Another thing my mom always used to do with her bowl of chicken noodle soup was add a sprinkle of parmesan cheese. Well, since we’re dairy-free always and forever here, nutritional yeast is a great little swap for that nutty, cheesy taste! However you top it, you will be so pleased with this “souper” simple soup! Feel free to customize to your tastes (salt, turmeric, different herbs, maybe add some mushrooms!). It’s cozy and delicious not only for the chilly winter months but for those days when you’re not feeling like your hot self! You know I’m all about soup for that!
So tell me:
+ What are your chicken soup traditions? Any special add-ins? Rice is also a great swap for pasta!
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