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Two bowls of jackfruit chicken noodle soup with crackers and thyme.

Jackfruit Chicken Noodle Soup

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Cuisine: dairy-free, egg-free, gluten-free, Grain-Free Option, no nightshades, nut-free, refined sugar-free, soy-free option, vegan, vegetarian

Description

Jackfruit Chicken Noodle Soup is a hearty and comforting one pot meal! Jackfruit gets seasoned with a special chicken seasoning blend and then baked until it absorbs all of the flavor and has the texture of chicken! This healthy recipe is packed with veggies, noodles, and flavor!


Scale

Ingredients

For the jackfruit “chicken”:

  • 2 cans of jackfruit in brine (drained)
  • 1 tablespoon avocado oil
  • 1 tablespoon honey OR maple syrup for strict vegans
  • 2 teaspoons ground poultry seasoning
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 3/4 teaspoon smoked paprika

For the soup:

  • 1 tablespoon avocado oil
  • 1 large onion (chopped)
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 cloves garlic (minced)
  • 1 tablespoon minced fresh thyme leaves
  • 2 bay leaves
  • 1/2 teaspoon white pepper
  • 8 cups low sodium vegetable broth
  • 2 tablespoons liquid aminos
  • 2 cups pasta of choice

Instructions

  1. Preheat the oven to 350 degrees. Line a baking tray with parchment paper and set aside.
  2. Take the drained jackfruit and use your hands to break the chunks up into shreds that resemble rotisserie chicken. Spread the shredded jackfruit out on a clean kitchen towel. Place another towel on top of the jackfruit and pat the jackfruit dry. The dryer, the better.
  3. Place the jackfruit into a bowl and add in the remaining ingredients. Toss well to coat all of the jackfruit with the seasonings and spread it out on the prepared baking tray. Bake for 20 minutes and set aside.
  4. While the jackfruit is baking, heat the avocado oil for the soup in a large Dutch oven or soup pot over medium high heat. Add in the onion, celery, and carrots and sauté until the onion is translucent and the veggies have softened, about 7-10 minutes. Add in the garlic, thyme, bay leaves and white pepper. Sauté for another minute.
  5. Add in the broth, and bring it up to a simmer. Add in the jackfruit when ready and simmer, covered, for 10 minutes. Add in the pasta and turn off the heat. Cover and let the residual heat cook the noodles. This process should take 10-15 minutes and will keep the noodles from getting soggy. Once the noodles are al dente, remove from the heat and serve.

Notes

For a really convincing chicken noodle soup flavor, use this low sodium no-chicken broth.

For a grain free option, use a bean based pasta.

For a soy free option, substitute coconut aminos for liquid aminos.