If you’re in colder climes, it’s that time of the year when colds and sniffles arrive and sometimes nothing but a nice hot bowl of soup is going to make you feel better.

And what is the “go-to” recipe for most people who are feeling under the weather? That’s right, it’s usually chicken noodle, but that’s just not fair to the chickens.

Since going vegan the chickens can breathe a sigh of relief, but all you’re left with now is noodle soup – that’s not gonna cut it! Enter jackfruit.

If you don’t yet know about jackfruit’s superpowers, let me introduce you. One minute it’s just a fruit, next minute it’s a meat substitute, standing in for pork, fish, duck and in this recipe’s case, chicken.

While it doesn’t pack the same protein punch that some other vegan meat substitutes do, the look and texture of the stringy, green, unripe jackfruit is what makes it truly a “jack (fruit) of all trades” (see what I did there?!)

Okay, enough fooling around. Let’s get into the recipe. Be sure to let me know in the comments section below what else you use jackfruit for.

Print Recipe

5 from 1 vote

Jackfruit (not chicken) noodle soup

Jackfruit steps in to take the place of chicken in this iconic winter warmer to create a hearty soup, perfect for the cold weather.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Soups

Servings: 4 people

Calories: 411kcal

Author: Kevin Schmidt

Ingredients

• 3/4 Cup diced onion
• 1/2 Cup diced celery
• 1 Cup diced carrots
• 2 garlic cloves minced
• 64 ounces vegetable broth or vegetable bullion cubes
• 20 ounces jackfruit (1 can) drained and rinsed
• 2 bay leaves
• 2 Tablespoons nutritional yeast
• juice of 1/2 a lemon
• 3 sprigs of fresh thyme
• salt and pepper to taste
• 8 ounces small pasta shells or broken up spaghetti

Garnish:

• 1/4 Cup fresh parsley chopped

Instructions

• Cook the noodles according to the package. Drain and run cold water over them to stop the cooking. Drain and set aside.
• Rinse the jackfruit with water and rip up the larger pieces with your hands to lightly shred it. Transfer the shredded jackfruit to a large soup pot.
• Add the onions, garlic, bay leaves, fresh thyme sprigs, and vegetable broth to the jackfruit. Bring to  a boil and turn down to a simmer. Simmer for 10 minutes.
• Add the carrots, and celery to the pot and simmer for 15 minutes or until tender.
• Turn off the heat. Add the lemon juice, nutritional yeast, parsley, salt, and pepper. Taste and adjust the seasoning. Discard the bay leaves and thyme sprigs.
• Add a scoop of cooked noodles to each bowl. Ladle the hot soup over the noodles and serve immediately.

Nutrition

Calories: 411kcal | Carbohydrates: 91g | Protein: 10g | Fat: 1g | Sodium: 1869mg | Potassium: 548mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6720IU | Vitamin C: 16.3mg | Calcium: 108mg | Iron: 1.9mg

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