Vegan Not Chicken Noddle Soup Recipe
OMG ya’ll….this Not Chicken Noddle soup recipe is perfect for the winter season, when the weather is below 40 degrees outside! I’m not even going to waste anytime, I’m just going to get right into this recipe.
What you will need:
A pack of fusilli pasta (I used Rao’s homemade, use what you prefer just make sure they’re egg free)
3 rips of celery
4 carrots
Half a white onion chopped
A 20 oz can of jackfruit (preferably jackfruit in water if you can find it, I used jackfruit in brine.)
1/2 tsp of White pepper
1/4 tsp Garlic powder
1 tsp Himalayan Pink salt
1/2 tsp Basil
1/4 tsp Cumin (optional)
10 cups Vegetable broth
1 TPS extra virgin olive oil
2 vegetable bouillon cubes
Directions
Cook noodles according to the packet’s instructions
While noodles are cooking chop up carrots, onions, and celery and set aside.
If you’re using jackfruit in water you can skip this step but if you’re not, rinse and drain jackfruit and boil in water with 1/4 tsp of cumin for 10 minutes. Once jackfruit is finished boiling, let cool off for a bit before using a fork to tear it to pieces to get a shredded chicken look. If you use jackfruit in water, just drain, rinse and tear jackfruit. Although it might break into pieces better if it is boiled for a few minutes.
Mix seasonings together and set aside.
Get a pot large enough for pasta and 10 cups of water. Heat oil in pot, once pot is hot, add in onions and cook for 2-3 minutes.
Add your vegetable broth and vegetable bouillon cups.
Next add in your pasta followed by your vegetables. Let simmer for 30 minutes to an hour or until vegetables are cooked.
Hope ya’ll enjoy!! Let me know how it turned out if you decide to fix it. Here’s my end result below. Also I have a whole video dedicated to it on my YouTube channel Love ya’ll.
Vegan 'Not Chicken' Noddle Soup - YouTube
Peace & blessings,
D. Rose
