A vegan chicken soup that’s hearty, flavorful, and perfect for those who prefer a plant-based diet. We used jackfruit as a substitute for chicken, giving it a similar texture and taste in this recipe.


  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 3 celery stalks, chopped
  • 3 medium carrots, chopped
  • 4 cloves garlic, minced
  • SIX cups vegetable broth
  • 1 medium onion, chopped
  • 2 cans of young jackfruit in brine (14 oz each)
  • 2 cups chopped kale
  • TWO tbsp. chopped fresh parsley
  • ONE tbsp. chopped fresh thyme


I drained and rinsed jackfruit, and then cut into bite-sized pieces.
Then I took a large pot/Dutch oven, heat olive oil over medium heat in it.
I added onion, celery, and carrots, and cooked until vegetables became cooked until vegetables became tender, about 5-7 minutes.
I added garlic and cooked for an additional 1-2 minutes.
Then I poured in vegetable broth and brought to a boil.
I reduced heat to low and added chopped jackfruit and kale to the pot.
Simmered soup for 5-10 minutes, until jackfruit became tender.
Add parsley and thyme to the pot and stir.
Season soup with salt and pepper to taste.
Serve hot.

Nutrition Facts (per serving):

Servings: 6
Calories: 133
Total Fat: 3.5g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 790mg
Total Carbohydrates: 24.1g
Dietary Fiber: 6.2g
Sugars: 7.9g
Protein: 4.3g