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.
Servings: 4 people
Calories: 411kcal
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