Vegan 'Chicken' Noodle Soup

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.

Ingredients

• 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

Nutritional Information

• Calories 255
• Fat 6g
• Satfat 0.6g
• Monofat 3.3g
• Polyfat 0.5g
• Protein 10.5g
• Carbohydrate 40g
• Fiber 9g
• Cholesterol 0mg
• Iron 2mg
• Sodium 540mg
• Calcium 390mg
• Sugars 3g

How to Make It

Step 1

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.

Step 2

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.