Vegan Jackfruit Chicken Noodle Soup
User Reviews
4.9
Vegan Jackfruit Chicken Noodle Soup
Description
This Vegan Jackfruit Chicken Noodle Soup transforms canned young jackfruit into a chicken alternative by soaking it in hot water with vegetable bouillon to infuse flavor. After resting, the jackfruit is browned in a mild oil to develop a savory exterior, then shredded to resemble pulled chicken. The broth is enriched with vegetable bouillon and simmered with a classic mirepoix of carrots, celery, onion, and garlic. Dry pasta noodles cook in the soup to complete the dish.
The texture of the shredded jackfruit combined with the tender vegetables and soft noodles gives a satisfying mouthfeel close to traditional chicken noodle soup, but wholly plant-based. Ingredients work together to create a savory, mildly seasoned broth with familiar comforts.
Serving this soup warm makes for a filling, comforting meal, and it benefits from resting so flavors meld. Cooking noodles separately is recommended to prevent them from becoming overly soft and helping the soup maintain its broth consistency.
Using young, not ripe, jackfruit allows for a neutral flavor that soaks up seasonings well, making it an effective meat substitute in this recipe.
Ingredients
- 1 jackfruit in brine, 20-ounce can
- 1 medium carrot
- 1 talk celery
- 1 small onion
- 1 garlic clove
- 2 bouillon cubes vegan
- 1 cup pasta noodles dry
- 8 cups of water
Instructions
- To make the "chicken" you'll want to open and drain the can of jackfruit and add that to a bowl. Add in two cups of boiling water and one bouillon cube. Let that sit for an hour or so. The idea here is that the jackfruit soaks in some of that flavor. Once you've let it sit for a while, then fire up the stove. In a skillet, add a couple of tablespoons of oil. We use sunflower or safflower oil because their flavors are mild and won't interfere with our seasoning. Carefully add the jackfruit and fry until each side browns. Save that broth. Once the jackfruit browns, you'll want to take a couple of forks to shred it.
- Once it is all shredded then add the other bouillon cube to the saved cup of broth. Add this to the skillet and simmer until most of the liquid is cooked off. At this point, your "chicken" is ready for the soup. You can roast it in your oven to toughen up the texture a bit more if desired.
- For the rest of the soup, you only need to make some Mirepoix, add the "chicken" and more broth, and whatever noodles you prefer.
Notes
- Pre-prepared vegetables or minced garlic can save preparation time.
- Allowing the soup to rest overnight improves its flavor as ingredients meld.
- To avoid mushy noodles, cook pasta separately and add before serving.
- Use young, green jackfruit packed in brine for the best texture and neutral taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 196mg | 8% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1276IU | 26% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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