Pin Recipe

Vegan Jackfruit Chicken Noodle Soup

Course: Soup
Cuisine: Vegan
Keyword: soup
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6
Author: Shelly Hughes
Vegan Jackfruit "Chicken" Noodle Soups is made with carrots, onions, celery and mixed with miso paste and shredded jackfruit. This soup is oil free and can be gluten free based on your choice of noodles or pasta.
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Ingredients

Jackfruit Chicken

  • 2 20oz can Jackfruit drained and rinsed
  • 1 tbsp corn starch substitute arrowroot
  • 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.