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Vegan Double Noodle Chik'n Soup!

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 10 cups 1x


For those cold days of winter there's my Vegan Double Noodle Chik'n Soup! It hits the spot when I have a cold or sore throat.

Vegan, Oil-free, Soy-free, Nut-free, Can be Gluten-free if you use GF pasta


Units Scale



  • 3 skinny carrots, sliced
  • 3 ribs celery, sliced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 12 cups water
  • 8 tsp (more or less to taste) no-chicken boullion paste (or sub broth for paste and water)
  • 16 oz pasta of choice (I used linguine)


  1. Rinse and drain jackfruit well, then shred with 2 forks or your fingers. Don’t shred them too much if you’d still like to have chunks of chik’n in your soup. They will cook down a bit. Drain the jackfruit again as it can hold onto water. Remove the seeds and discard, or crush them with your fingers and add all of it to a large pot.
  2. Stir in the poultry seasoning and the onion powder, and cook it on medium high heat for 8-10 minutes, stirring frequently.
  3. While jackfruit cooks, mince garlic and slice veggies thinly and evenly. When 8-10 min is up, either remove jackfruit and set aside (for chewier texture), or leave in pot and move aside.
  4. Add garlic to the area you cleared and saute one minute. then add the rest of the veggies, water, and bay leaf. Stir well and let come to a boil.
  5. Stir in the stock paste until dissolved. Cook 5 minutes.
  6. Add pasta and cook until soft, about 5-7 more minutes, until pasta and veggies are soft enough to eat. Serve hot and enjoy!
  7. Top with parsley if desired.Refrigerate leftovers in an airtight container up to 5 days. If pasta soaks up too much of the liquid, add a little water and a dash of salt and pepper to revive flavors.
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: American

Keywords: Vegan, Plant-based, Soup, Chicken Noodle Soup, Oilfree