Jackfruit, potatoes, brown rice and tons of veggies make for a hearty bowl of vegan chicken soup! It’s filling, wholesome, incredibly satisfying, and perfect for cooler weather.
This recipe was originally published in November 2019. It has been updated for content and photos.
No, it’s not actually chicken, 🙂 but this soup truly resembles its textures and flavours.
I more often than not, try to refer to my recipes by what they truly are. For instance, my chickpea salad sandwich is a chickpea salad sandwich and not a vegan egg salad sandwich.
That being said, I really couldn’t get on board with calling this a jackfruit, potato, carrot, mushroom soup with rice. Right?
And if you’re all for vegan chicken recipes, you won’t want to miss my vegan orange chicken. Spoiler alert – it’s made using soy curls.
Jump to:
But back to my vegan chicken soup.
I kid you not, the first time I made it, my husband, AKA Mr. Healthy Kitchen asked if there was real chicken in it! The flavours and texture are so close to the real deal!
My mom and nephew also devoured a generous bowl during my recipe testing and both love this dish!
Jackfruit is a fantastic substitute for chicken in not only this soup recipe but also in my vegan “chicken” salad too!
Ingredients
Here’s everything you’ll need to make this delicious vegan chicken soup recipe.
- Jackfruit: Choose jackfruit that is canned in water or brine, NOT syrup! Drain and rinse it, and use your hands, two forks, or a food processor to rip it apart and make your vegan chicken pieces.
- Veggies: I’m including onion, carrots, celery, bell peppers, mushrooms, and yellow potatoes. This is a great dish for cleaning out the fridge, so feel free to add more vegetables and use up what you have.
- Broth: Choose a flavourful vegan chicken broth, or vegetable broth that you enjoy. I use my homemade bouillon powder for the ultimate flavour.
- Spices: I’m including bay leaves, oregano, sage, thyme, basil, and rosemary for those poultry seasoning flavours. You may also add turmeric, garlic powder, onion powder, nutritional yeast, and/or other seasonings you enjoy.
- Brown rice: Brown rice works best here vs white since it will hold its shape best without turning too soft.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Peel and chop your veggies. Then drain and rinse the jackfruit and pull it apart with two forks or your hands. (photo 1)
Sauté the veggies in a large soup pot until softened. Then add the remaining ingredients, except the tofu, and simmer. (photo 2)
Meanwhile, puree the tofu in your blender and set it aside. (photo 3)
Once your vegan chicken soup is cooked, stir in the tofu. (photo 4)
Serve with fresh parsley, black pepper, and/or vegan parmesan cheese.
Variations + Substitutions
Feel free to sub or omit any of the veggies you’re not keen on.
- For the potatoes: you may use sweet potatoes, if preferred. Note that this will make the soup sweeter in flavour.
- For a vegan chicken noodle soup recipe, use your favourite pasta or spaghetti noodles (or gluten-free pasta) instead of rice.
- Medium-firm tofu thickens the broth while making it extra creamy. You may use other types of tofu if needed, such as soft or silken tofu.
- For soy-free, use 1.5 cups (about a 15-ounce can) of blended white kidney/cannellini beans, or cashew cream. Or simply blend 2-4 cups of your soup and return it to the pot. (This last option won’t add extra protein.)
- Want extra veggies? Add green beans, zucchini, peas, asparagus and/or corn. For quicker cooking veggies, add them in the last 5-10 minutes of cooking, so they don’t get too soft. You may also stir in a handful or two of baby spinach once the soup is cooked.
What to serve with it
This soup is quite filling, so you may enjoy on it’s own, or with a light side salad.
It also pairs particularly well with crusty bread for dunking or with some cornbread or fluffy biscuits.
Storage
Keep your vegan chicken soup refrigerated for 3-4 days, and reheat on the stovetop. Since I’m using brown rice instead of noodles, you don’t need to worry about noodles getting too soggy sitting in the fridge.
Freeze leftovers in an air-tight container for up to 3 months. Make sure to let the soup completely cool down before storing it and leave some space for expansion.
This is a great recipe to freeze in individual portion sizes to enjoy all winter long. It’s perfect for chilly days, and the ultimate comforting bowl of goodness when you’re battling a cold.
NOTE: If you’re working in advance, you may wash, peel and chop the veggies and refrigerate them for 1-2 days. But keep the potatoes in a bowl or container of water to prevent them from browning.
Expert Tips
- Use a food processor for finely chopped veggies if you’re feeding picky eaters. If you prefer a stew-like texture, roughly hand-chop the veggies a little larger.
- If you’re not a tofu fan, DON’T WORRY, you won’t taste it! The tofu adds a creamy and silky texture (plus a protein boost) without altering the flavour.
- If you prep in advance you may wash and chop your veggies and refrigerate for 1-2 days. However, make sure the potatoes are kept in water once peeled to prevent them from browning.
More delicious vegan soup recipes
- Or check out this collection of the best vegan soups ever!
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don't forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 red onion finely chopped
- 2 large carrots peeled + diced
- 2 celery ribs diced
- 200 grams cremini mushrooms sliced, approx. 6-8 mushrooms
- 2 bell peppers diced, any colour/s
- 2 pounds yellow potatoes peeled + diced (approx 4-5 cups of diced potatoes)
- 20 ounce can young green jackfruit in brine or water, NOT in syrup
- 1 cup brown rice
- 10 cups low sodium vegetable broth
- 3 bay leaves
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried basil
- ¼ teaspoon dried sage
- ¼ teaspoon dried oregano
- salt + pepper to taste
- 454 grams package medium firm tofu choose GMO-free if possible
Instructions
- To a large pot, add the chopped onion, carrots, celery, peppers, and mushrooms with a tablespoon or two of water. Sauté over medium heat until softened, approx 5-8 minutes.
- Add all remaining ingredients, EXCEPT the tofu to your pot and bring to a boil. Once boiling, reduce heat to simmer until the rice is cooked, approx. 30 minutes. Remove the bay leaves once cooked.
- Meanwhile, puree the tofu in your blender, and add a drop or two of water if needed to get it moving. Once the soup is cooked, turn off the heat, and stir in the tofu until combined.
- Taste and add salt and pepper, if needed.
Nan says
We made this soup when family visited and even the children liked it. I didn’t have tofu so left that out. We had a can of jackfruit that I bought a while ago and had never tried. It worked well in this soup.
Rosa says
Thanks very much for the review Nan. Thrilled that everyone enjoyed! 🙂
Erin says
If you’re thinking about trying this, just do it!!!! We are not huge jackfruit fans but it was perfect! I guess we just didn’t try the right recipe before this. Huge hit with the family!
Rosa says
Aww so happy to hear that Erin. Thanks so much for sharing!
Colleen says
I made this today and it was fantastic! I was a bit worried about the quantity of rice but it didn’t feel like too much in the finished product. After I cooled it to put the leftovers away it really thickened so it may need a little thinning when reheated? I promise you can’t taste the tofu and it gave it a nice creamy texture. Btw, use a really big pot! This recipe makes a big batch.
Rosa says
Thanks for sharing Colleen! So glad you enjoyed.
Pamela says
This soup is amazing! I used No-Chicken broth and vegetable broth and also silken tofu (the extra firm). My omnivore brother and mother are crazy for it. I’ve made it twice and leftovers are even more delicious. Thank you!
Rosa says
Thanks so much for sharing Pamela! Glad everyone enjoyed.
Charlene says
What time would I use for making in Instapot?
Rosa says
Hi Charlene, 20-22 minutes should do it, depending on your rice. Hope you enjoy, please report back.
Cindy says
Wow this one blew me away! So much flavor and the texture is perfect! This is definitely going on the rotation.
Rosa says
Aww thanks so much Cindy. I’m flattered you loved it so much. 🙂
Austen says
Mine turned out so well, used a can of creamed corn instead of rice. Thanks so much for popping up this recipe! Will definitely be a staple soup this winter.
Rosa says
Thanks very much for sharing Austen. Thrilled you enjoyed. 🙂
Grace says
this sounds so great. Thank you for not using added oils! Will this turn out without the tofu?
rosa says
Hi Grace, yes it will turn out if you skip the tofu, but if you’d like to amp up the protein and you’re avoiding soy, some pureed white beans would also be a lovely addition. Or you may use plant milk to add some creaminess. Either way works. Hope you enjoy! Let me know if you try it.
Jamie says
Wow I don’t miss the chicken at all!I love the addition of jackfruit and all the hearty veggies in here! Everyone loved it!
rosa says
Yay! So glad to hear it Jamie. 🙂
Alexandra says
Such a delicious and warming bowl of comfort food – this was a hit with the family.
Saved to make again soon 🙂
rosa says
Thanks so much Alexandra! Thrilled you enjoyed it. 🙂