Vegan Jackfruit “Chicken” Noodle Soup brings back memories from childhood of eating Campbells chicken noodle soup. This soup combines carrots, onions, celery mixed with noodles, and shredded jackfruit that was baked in the oven. What is cool about this soup is that it’s oil free and you can also make it gluten free with your choice of noodles.
I’m new to using jack fruit and was surprised on how versatile it can be. If you’re new to plant based eating, or missing some of your favorite non vegan meals, jackfruit is the way to go as a chicken substitute.
Jackfruit is a one of the largest melons in the world and when cooked can absorb flavors easily, and takes on a meaty texture. Jackfruit also can be used in dishes like tacos, creating a “pulled pork” sandwich, bbq sandwiches or in wraps.. You can also use jackfruit to make vegan crab cakes or burgers.
The simplest way I’ve found to use jackfruit is to buy it in a can and prepare it myself. You can also find already seasoned jackfruit packages in the grocery store. I like to control the seasoning and limit the amount of oil (or none at all) when I cook.
Jackfruit “Chicken” Ingredients:
- Can of Jackfruit
- Cornstarch or arrowroot
- Onion Powder
- Garlic Powder
- Smoked Paprika
How to prepare the Jackfruit Chicken?
Open the can of jackfruit and rinse and drain the brine from the can.
Add the jackfruit to a bowl and pull it apart with a potato masher or a fork. I’ve just used my hand and pulled the jackfruits apart. It has an interesting texture. It pulls apart in to meaty strands. (Yes, I was weirded out at first).
Next, mix the dry ingredients in a bowl and mix in with the shredded jackfruits and coat it with the seasoning.
Line a baking sheet with parchment paper and add the seasoned jackfruit to the pan and spread it out.
Bake at 400 degrees in the oven for about 20 minutes.
Set aside, and add to the soup when the soup is ready. You can also make the Jackfruit Chicken in advance. You can salt and pepper to taste. Also, the jackfruit can be made in advance and refrigerated.
Vegan Jackfruit “Chicken” Noodle Soup Ingredients:
- Onion
- Celery
- Carrot
- Garlic
- Bay Leaves
- Parsley
- Tamari or amino liquid
- Miso Paste
- Pasta /Noodles of choice
- Jackfruit Chicken Prepared
- Salt and Pepper to taste
How to prepare the Vegan Jackfruit “Chicken” noodle soup?
- Prepare the Jackfruit first. While it’s baking in the oven you can chop the vegetables for the soup.
- Use a soup pot and set on medium heat on the stove. No oil sauté for the vegetables. Add in the onions. carrots, and celery and a splash of water and sauté for about 7 minutes or until the onions become translucent and the carrots begin to soften,
- Next add in the garlic and sauté for about 1 minute.
- Add in the water, bay leaves, and tamari to the soup and bring to a boil.
- In a small bowl, add the miso paste. Once the soup begins to boil, remove 1 cup of the broth and mix with miso paste. Pour the blended miso into the soup and stir. Let the soup simmer for about 20 minutes.
- Once the carrots are soften you can add in the Jackfruit “Chicken” and parsley and stir. Allow to cook for about 10 minutes.
- Prepare the pasta according to the package while the soup is cooking.
- Once the veggies are softened, the soup is ready to be served. Takes about 45 minutes for the soup to be ready.
I recommend adding the pasta to individual bowls and adding the soup to the bowl. The pasta can overly thicken the soup or get mushy if you add the whole package of pasta to the soup it self.
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Ingredients
Jackfruit Chicken
- 2 20oz can Jackfruit drained and rinsed
- 1 tbsp corn starch substitute arrowroot
- 1½ tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp smoked paprika
- salt and pepper to taste
The Soup
- 1 onion, diced about 1 cup
- 1 1/2 cup celery,diced
- 1 1/2 cup carrots, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 8 cup water
- 1-2 tbsp tamari or liquid aminos to taste
- 8 oz pasta of choice
- 1/3 cup miso
- 2 tbsp freshly minced parsley
- salt and pepper to taste
Instructions
Jackfruit "Chicken" Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Open the can of jackfruit and rinse and drain the brine from the can. Add the jackfruit to a bowl and pull it apart with a potato masher or a fork. You can use your hands and pulled the jackfruits apart. It has an interesting texture. It pulls apart into meaty strands.With a paper towel you can press the jackfruit to take away any liquid or moisture. This will help with seasoning the jackfruit.
- Next mix the dry ingredients in a bowl. Add the dry ingredients to the shredded jackfruit and well coat the jackfruit.
- To a lined a baking sheet with parchment paper and add the seasoned jackfruit to the pan and spread it out.
- Bake in the oven for about 20 minutes.Set aside and add to the soup when it is ready. You can also make the Jackfruit Chicken in advance. You can salt and pepper to taste.
The Soup Instructions
- Prepare the Jackfruit first. While the jackfruit is baking, you can chop the vegetables for the soup. Use a soup pot and set on medium heat on the stove.
- Prepare the pasta according to the package while the soup is cooking.
- Large pot over medium heat add in the onions. carrots, and celery and splash of water for a no oil saute. Sauté for about 7 minutes or until the onions become translucent and the carrots begin to soften.Next add in the garlic and sauté for about 1 minute.
- Add in the water, bay leaves and tamari to the soup and bring to a boil.
- Add the miso paste to a small bowl. Once the soup begins to boil, remove 1 cup of water and mix with miso paste. Pour the blended miso into the soup and stir. Let the soup simmer for about 15-20 minutes covered and stir every so often until carrots soften.
- Once the carrots are soften you can add in the Jackfruit "Chicken" and parsley and stir. Allow to simmer for about 10 minutes covered. Salt and pepper to taste. Optional
- Once the veggies are soften the soup is ready to be served. Takes about 45 minutes for the soup to be ready.
- To serve. Add the pasta to individual bowls and add the soup to the bowl. The pasta can get overly thicken the soup or get mushy if you add the whole package of pasta to the soup it self.
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