Everyone enjoys a steaming bowl of soup to warm up their body and spirits when they're under the weather. Now vegans and vegetarians don't have to miss out on this comfort. Our plant-based spin on chicken noodle features jackfruit, which perfectly mimics shredded chicken, and a combination of herbs that will hit you with a nostalgic taste. Feel free to substitute other pasta shapes (alphabet soup, anyone?) or other seasonal veggies you have on hand.
1 medium yellow onion, chopped
2 cloves garlic
2 tablespoons olive oil
8 cups unsalted vegetable stock
1 can jackfruit in brine, drained and shredded
2 medium carrots, sliced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 bay leaves
2 cups dried whole wheat rotini
1 tablespoon nutritional yeast
1 teaspoon lemon zest
How to Make It
In a large pot over medium-high heat, sauté the onions and garlic in olive oil. Cook until translucent and fragrant. Stir in the broth and the next 7 ingredients (through bay leaves). Simmer for 20 minutes.
Add the rotini, cooking for about 8-10 minutes, or until the pasta is al dente. Stir in nutritional yeast and lemon zest just before serving.