Soy-Free Vegan Chicken Noodle Soup

Soy-Free Vegan Chicken Noodle Soup

It’s so-called flu season, right?

Nope! Not if you’re taking the proper preventative measures to keep that nasty bug at bay…more to come on that soon. The key to keeping the common cold, the flu, and other ‘seasonal’ viruses away is not found in a plastic bottle with a child safety cap. Maintaining your health throughout the year, no matter the season, is an ongoing process and definitely a full-time job.

For those moments when a cold still gets the best of you, or you just feel like having chicken noodle soup for the sake of nostalgia, you can make this soy free vegan chicken noodle soup. I promise you this version tastes better than any overly salted canned version, and no chickens had to be stuffed with antibiotics or killed for it. We will be using jackfruit in place of soy chik’n strips, so this recipe is au naturale, baby ๐Ÿ˜‰. All you need is veggies, (jack)fruit, noodles and veggie broth. Isn’t it interesting that in American culture we think a soup using one of the most disease-ridden animalsย and antibiotic resistant animals (thanks to factory farming) is a remedy for a cold?

Check out the steps to a healthier, cruelty-free version of ‘chicken’ noodle soup after the jump!

Soy-Free Vegan Chicken Noodle Soup

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Soy Free Vegan Chicken Noodle Soup

Prep time note: need to marinate jackfruit either the night before or for at least 4 hours. Store in the fridge.

Course Dinner, Lunch, Soup
Cuisine Healthy, soy free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

Jackfruit

  • 2 cans green jackfruit (can get at Trader Joe's)
  • 1 tbsp garlic salt
  • 1 tbsp garlic powder
  • 1 tbsp poultry seasoning
  • 1 tbsp oregano

Soup

  • 64 oz vegetable broth
  • 16 oz Fusilli pasta
  • 3 veggie 'chicken' bouillon cubes
  • 2 large carrots
  • 1 diced yellow onion
  • 1 tbsp oregano
  • 1 tbsp dried basil
  • 1 tbsp sage
  • 1 tbsp poultry seasoning
  • 1 tbsp garlic salt
  • 1/4 tsp salt
  • 2 bay leaves
  • 5 cloves garlic
  • 1/4 cup diced yellow onions

Instructions

  1. Pour canned jackfruit into a medium bowl (do not drain) and remove all the hard pieces and seeds. Break up any tough parts. Add seasonings, cover and store in the fridge overnight. 

  2. Sautee garlic and 1/4 cup onions in pot with olive oil until onions are translucent. 

  3. Stir in veggie broth and seasonings and let simmer for 10-15 minutes. Add in chopped veggies, reduce heat to low and simmer for 15 minutes. Carrots and celery should be molto al dente. 

  4. Sautee marinate jackfruit in a skillet on medium heat and cook for about 7 minutes. Add jackfruit to soup, let simmer for 5 minutes and serve. 

Watch the tutorial here:

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