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!
Ingredients
Scale
For the jackfruit "chicken":
- 2 (20)oz cans of jackfruit in brine, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 teaspoons ground poultry seasoning
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon smoked paprika
For the soup:
- 1 tablespoon olive oil
- Large onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1 tablespoon minced fresh thyme leaves
- 2 bay leaves
- 6 cups low sodium vegetable broth
- 2 cups water
- 1-2 tablespoons liquid aminos, to taste
- Pepper, to taste
- 6 ounces pasta of choice
Instructions
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper and set aside.
- Drain and rinse the jackfruit well. Spread it out on a clean kitchen towel. Place another towel on top of it and pat dry. The dryer, the better.
- Place the jackfruit on a parchment lined baking sheet. Use a potato masher to mash the jackfruit into shredded chicken consistency. If you don't have a potato masher, you can break it apart with your hands. If the jackfruit seems wet after mashing, use your towel to dry it again.
- Sprinkle on the oil, maple syrup, poultry seasoning, onion powder, garlic powder, salt, garlic powder, and smoked paprika. Toss well to coat all of the jackfruit with the seasonings and spread it out on the baking tray in one even layer. Bake for 20 minutes and set aside.
- While the jackfruit is baking, heat the 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 and sauté for another 30 seconds.
- Stir in the broth, water, aminos, thyme, and bay leaves. Bring to a simmer.
- When cooked, add in the jackfruit, cover and simmer.
- While the soup is simmering, cook the pasta, in a separate pot, according to the package directions. Add to the soup 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.
Nutrition
- Serving Size: 1/4th recipe
- Calories: 270
- Sugar: 9g
- Sodium: 1785mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
