Vegan Hearty Chicken and Vegetable Soup
Warm your soul with this Vegan Hearty Chicken and Vegetable Soup, a comforting plant-based twist on a classic favorite. Brimming with vibrant vegetables like carrots, celery, red bell pepper, and kale, this recipe gets its "chicken" flair from tender, shredded green jackfruit—a savory, meat-free alternative. Infused with aromatic herbs like thyme, rosemary, and bay leaf, and finished with a zesty squeeze of fresh lemon juice and a sprinkle of parsley, this soup delivers a rich and nourishing flavor in every spoonful. Perfect for cozy dinners or meal prep, this gluten-free and protein-packed soup comes together in under an hour, making it an ideal choice for weeknight cooking. Whether you're vegan, vegetarian, or just looking to explore hearty plant-based meals, this soup will quickly become a go-to comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 1 diced red bell pepper
- 2 14 oz cans, drained and rinsed canned green jackfruit
- 8 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 cups chopped kale
- 2 tablespoons lemon juice
- 0.25 cup, chopped fresh parsley
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for about 5 minutes until soft and translucent.
Stir in the garlic, carrots, celery, and red bell pepper, cooking for another 5 minutes until the vegetables begin to soften.
Add the drained and rinsed jackfruit to the pot. Use a fork to shred the jackfruit into smaller pieces as it cooks for about 3 minutes.
Pour in the vegetable broth and add the bay leaf, thyme, rosemary, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer and cover the pot.
Allow the soup to simmer for 25 minutes, stirring occasionally to ensure the flavors meld together.
Add the frozen peas and chopped kale to the pot, cooking for an additional 10 minutes.
Just before serving, stir in the lemon juice and fresh parsley.
Remove the bay leaf, adjust seasoning if necessary, and serve hot.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5930 mg | 258% | |
| Total Carbohydrate | 274.9 g | 100% | |
| Dietary Fiber | 73.3 g | 262% | |
| Total Sugars | 77.0 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1113 mg | 86% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 9204 mg | 196% | |
*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.
