When the sniffles hit our house, I knew exactly what I needed to make—a big, soul-warming pot of “No Chicken” Soup. My wife caught a bug from our son’s preschool (ah, the joys of parenthood!), so I wanted to create something nourishing, comforting, and packed with ingredients to help her feel better.
This isn’t just any vegan chicken soup. It’s layered with deep umami flavor, packed with healing ingredients, and guaranteed to warm you up from the inside out.
What Makes This Soup Special?
Most plant-based “chicken” soups lack depth, but I wasn’t going to let that happen here. This one is bold, rich, and ridiculously satisfying, thanks to a few key ingredients:
✅ Jackfruit & Tofu: For that perfect tender, shredded texture.
✅ Mushroom Powder, Soy Sauce & Vegan Oyster Sauce: The secret trio for that deep, savory umami hit.
✅ Turmeric & Ginger: Not just for flavor—they add anti-inflammatory and immune-boosting goodness.
✅ Thyme & Rosemary: Classic herbs that make it taste just like the cozy chicken soup you remember.
✅ Gluten-Free Pasta: Because everyone deserves a healing bowl of soup, no matter their dietary needs.
This is the kind of soup you make when you want to feel taken care of, whether you’re fighting off a cold or just craving something warm and homey.
Healing Ingredients for a Feel-Better Soup
I didn’t just throw ingredients together randomly—every single thing in this soup was chosen with care.
🟡 Turmeric & Ginger – These two powerhouses have been used in traditional medicine for centuries. Turmeric is a natural anti-inflammatory, while ginger is great for digestion and soothing an upset stomach.
🍄 Mushroom Powder – If you’re not using this yet, let me introduce you to your new best friend. It adds a deep, rich umami flavor that makes this soup feel like it’s been simmering all day.
🌱 Jackfruit & Tofu – Jackfruit mimics shredded chicken beautifully, while tofu adds extra protein and creaminess. Together, they make this soup hearty enough to be a full meal.
🥣 Gluten-Free Pasta – Because a comforting soup deserves noodles! You can swap in your favorite gluten-free pasta or even use rice if that’s what you have on hand.
Why This Soup Hits Different
This isn’t just a plant-based substitute for chicken soup—it’s a whole new level of comfort food. It’s got that golden broth, deep flavor, and cozy aroma that fills the whole house.
The best part? It’s easy to make in one pot and perfect for meal prep. Make a big batch, and you’ll have a nourishing meal ready to go whenever you need it.
How to Serve & Store It
🔥 Serve it piping hot with a squeeze of lemon for brightness.
🥖 Pair it with a crusty slice of sourdough or some gluten-free crackers.
❄️ Store leftovers in the fridge for up to 4 days—the flavors get even better overnight!
Whether you’re under the weather or just need a little comfort in a bowl, this Umami “No Chicken” Soup is here for you. It’s cozy, healing, and so full of flavor you won’t even miss the chicken.
💛 Stay nourished, stay cozy, and enjoy every spoonful! 🍜
“No Chicken” Soup
6
servings30
minutes30
minutesIngredients
1 tbsp avocado oil
1 yellow onion
5 clove garlic
2 celery stalks
2 carrots
6 cups veggie broth
1 tbsp chopped rosemary
1 tsp thyme
8 oz gluten free pasta
1 can jackfruit
1 pack firm tofu
1 tbsp soy sauce
1 tbsp vegan oyster sauce
1 tbsp tomato paste
1 tbsp water
1 tsp mushroom powder
1 tsp turmeric
Directions
- Cube tofu and add to oiled pan on medium heat. Add salt and pepper, grill for 10-15 minutes or until browned on all sides.
- While you’re waiting for the tofu, open and drain jackfruit. Pull each piece apart to separate into smaller pieces.
- Add soy sauce, vegan oyster sauce, tomato paste, mushroom powder and water to a small bowl and whisk, set aside.
- When tofu is all browned, add jackfruit to the pan. Cook for a few minutes, stirring occasionally.
- Add soy sauce mixture, stir around and turn the heat down.
- Add oil and onion to big pot at medium heat. Cook for a minute or two.
- Add ginger, garlic, turmeric. Cook for a few minutes, stirring occasionally. Add thyme and rosemary. Stir for a bit.
- Add tofu and jackfruit to the soup. Let it simmer with the other ingredients for a few minutes.
- Add chopped carrots, chopped celery and broth. Bring to a boil, put down to medium low heat and cook at a simmer for 15-20 minutes.
- Add pasta, bring back to a medium boil, and cook according to package.
- Enjoy!
