Vegan jackfruit "chicken" noodle soup

I first discovered jackfruit on our vacation to Tucson this fall. I had the very best jackfruit tacos at this incredibly popular vegan Mexican restaurant called Tumerico. If you are in the Tucson area, you should check it out! I couldn’t believe how authentic the jackfruit taco tasted and how filling it was. Since then I have made a few jackfruit recipes and have been experimenting with it in various ways (more to come!). My first creation turned out great and I couldn’t believe how easy it was to use this unripe canned jackfruit!  If you do not wish to venture into jackfruit, I have an equally yummy option to add chickpeas instead, which can be found in the “notes” section. Chicken noodle soup was always my favorite when I was a meat-eater and this is the closest I have come to replicating those flavors. The best part about soup, is that it’s make-ahead friendly and also can be frozen for a quick meal in the future. I hope you enjoy this Vegan Jackfruit “chicken” Noodle soup!


Vegan Jackfruit “chicken”Noodle Soup
Makes 8 servings 

2 - 20oz cans of Jackfruit (in brine or water, not in syrup!)**
2 tsp poultry seasoning 
2 tablespoons of olive oil plus more for sauteing jackfruit 
5 cloves of garlic chopped 
4 large carrots peeled and chopped
4 large celery stalks chopped 
1 large yellow onion chopped
1 cup of chopped fresh curly parsley leaves 
1 tablespoon of dried basil 
8 cups of veggie broth 
Salt and pepper to taste
Cooked noodles - preferably Rotini 

Directions 

1. Drain, rinse** and thoroughly dry the jackfruit, then cut off the “core” of the jackfruit and discard. You want to keep the part that shreds easily. 
2. Heat a large skillet on medium and add some oil to to bottom of the pan.  Add the jackfruit and the poultry seasonings and stir to combine. Cook and stir occasionally for about 5-8 minutes until fragrant. Season with salt and pepper to taste. Set aside. 
3. In a large soup pot heat the 2 tablespoons of olive oil and add the garlic. Cook until fragrant 1-2 minutes, making sure not to brown.
4. Add the onions, carrots, and celery and cook until onions are soft. 5-7 minutes, making sure to stir occasionally and not to let the vegetables brown. Season with a dash of salt and pepper. 
5. Add the prepared jackfruit and stir to combine.
6. Add the veggie broth along with the parsley leaves and dried basil. 
7. Bring to a boil, then cover a simmer on low for 25-35 minutes until carrots are tender. 
8. Season with salt and pepper to taste
9. Serve with cooked noodles of your choice! 
10. Soup lasts 1 week in the fridge and up to 3 months in the freezer. Do not combine the noodles with the soup when storing for a make-ahead meal as they will soak up too much liquid.

Notes **

1. It’s very important to rinse the jackfruit thoroughly so that you get rid of the overwhelming brine taste.
2. Canned Jackfruit can be found at Trader Joes or Whole Foods. If you prefer not to use Jackfruit, canned chickpeas are an amazing substitute.  Just eliminate the poultry seasoning and make sure you rinse your chickpeas. Add them at the end with the noodles.