Jackfruit “Chicken” Noodle Soup

2021-02-03
Bowl of Vegan "Chicken"Noodle Soup with a Wooden Spoon on the Side
  • Servings : 8
  • Prep Time : 60m
  • Cook Time : 60m
  • Ready In : 1:30 h

From the author, Justin Lewis: Soup season is getting off to a good start this year with a brand new recipe in my house. I have only just recently discovered the wonders of Jackfruit. This tropical fruit has the texture of chicken/pork when pan-fried or roasted and then shredded. It has a slightly sweet taste but otherwise, it absorbs flavors very well. For the past week we have been trying out all kinds of recipes and today I thought I’d try making a “chicken” noodle soup.

I have not found the fruit fresh in the local markets but you can get it canned at Asian markets. It is important to pay attention to the can, as there are two kinds of jackfruit sold in cans. You want the young green jackfruit in brine to make this recipe or any other savory jackfruit dish.

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Bowl of Vegan "Chicken"Noodle Soup with a Wooden Spoon on the Side

Jackfruit “Chicken” Noodle Soup

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  • Author: Justin Lewis
  • Prep Time: 60 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stove
  • Cuisine: American
  • Diet: Vegan

Description

Get ready to fall in love with this Jackfruit “Chicken” Noodle Soup. It is so comforting and delicious!


Ingredients

Scale
  • 1 (20-ounce) can of jackfruit in brine
  • 1 medium carrot
  • 1 stalk of celery
  • 1 small onion
  • 1 garlic cloves
  • 2 vegan bouillon cubes
  • 1 cup of dry pasta noodles
  • 8 cups of water

Instructions

  1. 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 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.
  2. 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.
  3. For the rest of the soup, you only need to make some Mirepoix, add the “chicken” and more broth, and whatever noodles you prefer.

Keywords: jackfruit soup, vegan chicken soup, chicken noodle soup, noodle soup, vegan noodle soup, vegan chicken, vegan dinner

From Plant-Based on a Budget:

Jackfruit Who?

To some of us, Jackfruit might have been just a strange name until recently but once you get to know this exotic fruit, a huge world of possibilities will open up. This Asian delight is so special. It’s one of the largest fruits which grows on trees and it has some notable (and delicious!) relatives, such as figs and mulberries.

Now moving on to the most important information, what does jackfruit taste like? Let’s start by stating that the raw fruit is a very different thing to the ones we find in tins (which is what we need for this Jackfruit “Chicken” Noodle Soup). The ripe fruit is sweet and tropical tasting (like a mix between pineapple and mango) and the green unripe jackfruit we buy in a can is neutral tasting, which makes it ideal for plant-based savory preparations like this one.

Make sure to try a jackfruit pulled pork recipe and get ready to swoon!

If you’re wondering which bouillon base to use then we are happy to report there are several great plant-based friendly brands out there, such as Better Than Bouillon, Edward and Sons, and Knorr.

We hope you enjoy this cozy and comforting Jackfruit “Chicken” Noodle Soup!

Recommended Equipment:

Photos by Alfonso Revilla

Jackfruit "Chicken" Noodle Soup Long Pinterest Graphic

Hi, I'm Justin. I've been a vegetarian for 28 years. When I'm not cooking up great meals in my kitchen, I spend my time building websites or writing on my blog.

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