Just like my last recipe, the Polish Vegan Beet Soup, this is a recipe that has all the nostalgia. The same grandmother made both of these soups, and chicken noodle was ALWAYS waiting for us upon arrival of our annual visit. No matter what time of the day or night we arrived, there would be a pot of her completely homemade - all the way down to the noodles which she rolled out and hand cut - chicken noodle soup.
This, like most of my recipes, is a veganized version that also takes a few shortcuts. It's an easy weeknight meal that will leave the best kind of leftovers. The first time I made it, I wasn't sure if it would do the trick. Could it really be as satisfying as my grandmothers famous chicken noodle soup? Well, I made it for myself and clients for about a week straight, and I'm craving it again right now, so it's definitely a winner for me. One of my clients wrote me to say "this soup is everything my soul needed."
That's why I wanted to share it with you, too. So if you're looking for an incredible easy recipe that makes you feel all cozy and nurtured, look no further :)
As you can see with these two photos, I tried using different kinds of noodles. I personally like the thin noodles better, but it just comes down to preference. I used fresh wheat noodles for this, but gluten-free noodles would work as well.
Jackfruit Noodle Soup
2 cans young green jackfruit, in water*
1 medium yellow onion, diced
1-2 large carrots, diced
2 stalks celery, diced
3 garlic cloves, minced
2 sprigs fresh thyme
1/2 tsp sea salt
1/2 tsp dried sage
1/4 tsp ground black pepper
8-10 cups vegan chicken broth, or more as needed
1 package of your favorite noodles (we buy fresh pasta, and a skinny wheat noodle is my favorite)
Handful of fresh parsley, finely chopped
Heat a large soup pot over medium high heat. Drain the jackfruit, and add to the pot with a few tablespoons of water. Cover and let the jackfruit "steam" for a few minutes while you chop the onion, celery, carrot, and mince the garlic. Using a fork or a potato masher, break up the pieces of jackfruit a bit so that they start to look shredded. Add the onion, carrot, and celery and saute for a few minutes, until the onion is soft and translucent. It's okay if the onion starts to caramelize and the bottom of the brown turns a bit golden brown. That delicious flavor will lift and incorporate once we add the liquid. Add the garlic and saute for a couple more minutes. Fill the pot with the broth and spices, and place the sprigs of thyme on top. Bring to a boil. Once boiling, add the noodles (I like to break mine up into smaller noodles) and continue boiling until the noodles are al dente. Turn off the heat, remove the thyme sprigs, and stir in the chopped parsley.
*you can find young green jackfruit (just make sure it's not the ripened, sweet version in syrup) in any Asian grocery store, Trader Joe's, and possibly some supermarkets
*this vegan chicken bouillon is great, but I have only found it online. You can also use veggie broth, and add a sprinkle of ground turmeric for that distinct yellow color