Vegan Buffalo Chicken Soup
Warm up with a bowl of rich, creamy, and flavor-packed Vegan Buffalo Chicken Soup that’s guaranteed to be your next comfort food obsession! This plant-based recipe transforms tender shredded jackfruit into a perfect chicken substitute, infused with the bold heat of buffalo sauce and balanced by the velvety smoothness of full-fat coconut milk. Loaded with wholesome vegetables like celery, carrot, and onion, and spiced with smoked paprika and cumin, this soup delivers hearty, smoky, and tangy flavors in every bite. Finished with a touch of nutritional yeast for a cheesy twist and garnished with fresh parsley and green onions, it’s ideal for a cozy weeknight dinner or meal prep. Plus, it’s quick to make—ready in just 45 minutes—and pairs perfectly with crusty bread or a crisp salad. Whether you're vegan or simply looking for a guilt-free twist on buffalo chicken, this soup will leave you craving more!
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Recipe Information
Ingredients
- 2 14-ounce cans Canned young jackfruit in brine
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 stalks Celery stalks, diced
- 1 large Carrot, diced
- 4 cups Vegan chicken-flavored broth
- 1 13.5-ounce can Coconut milk (full-fat)
- 0.5 cup Buffalo sauce
- 3 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 2 tablespoons Green onions, sliced (optional, for garnish)
Instructions
Drain and rinse the canned jackfruit. Pat it dry with paper towels. Using your hands or a fork, shred the jackfruit into smaller pieces to resemble pulled chicken.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic, diced celery, and diced carrot to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the shredded jackfruit and season with smoked paprika, cumin, salt, and black pepper. Cook for 2 minutes to allow the spices to become fragrant.
Pour in the vegan chicken-flavored broth and buffalo sauce. Stir well to combine and bring the mixture to a simmer.
Reduce the heat and let the soup simmer for 15 minutes, allowing the flavors to meld together.
Stir in the full-fat coconut milk and nutritional yeast. Cook for an additional 5 minutes, ensuring the soup is hot and creamy.
Taste the soup and adjust the seasoning with more salt, pepper, or buffalo sauce, as desired.
Remove the soup from heat and ladle it into bowls. Garnish with freshly chopped parsley and sliced green onions, if desired.
Serve the soup hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9234 mg | 401% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 23.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2607 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
