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
I am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable!