1 package Lightly Seasoned Jackfruit from The Jackfruit Company
2 tablespoons olive oil
1 small yellow onion, diced
1 tsp minced garlic
2 medium carrots, peeled and sliced
2 celery ribs, sliced
6 cups vegetable broth
¼ tsp oregano
6 oz wide egg noodles
Salt and pepper to taste
Fresh chopped parsley, for garnish
In a skillet, heat oil over medium heat. Add Lightly Seasoned Jackfruit and cook, stirring often, for 5 minutes. Remove from heat and pull larger chunks apart with a fork, creating a shredded texture. Set aside.
In a large dutch oven or stock pot, heat oil over medium. Add garlic and onion and cook until translucent. Add carrots and celery and season with salt and pepper. Saute until vegetables begin to soften.
Stir in the vegetable broth and oregano and bring to a boil. Lower heat and gently boil until vegetables are tender, about 5 minutes.
Add the noodles and continue to boil until cooked through, following package directions.
Turn heat to low and add the shredded Jackfruit. Simmer until warmed through. Season with salt and pepper to taste.
Garnish with parsley and serve immediately.