INGREDIENTS:

• One 10-ounce young green jackfruit in brine, firm centers removed
• 1 teaspoon garlic powder
• ¼ teaspoon ground star anise
• 1 teaspoon paprika
• ½ teaspoon salt, plus more for seasoning
• ½ teaspoon pepper, plus more for seasoning
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 2 tablespoons chicken fat
• 2 medium carrots, peeled and diced
• ½ medium yellow onion, diced
• 3 celery ribs, diced
• 1 teaspoon dried thyme
• 3 quarts (12 cups) Chicken Broth (page 14)
• 3 ounces uncooked egg noodles
• Cooked chicken breast, chopped (from Chicken Broth recipe)

INSTRUCTIONS:

1. In a large bowl, toss the jackfruit, garlic powder, ground star anise, paprika, salt, and pepper together.
2. Heat the canola oil in a medium saute pan or skillet over medium-high heat. Add the jackfruit and cook for 5 to 7 minutes, until tender. Shred the jackfruit and set aside. If the jackfruit is difficult to shred, cook for a few more minutes to soften it further.
3. Heat the butter and chicken fat in a large, deep pot over medium-high heat. Add the carrots, onion, and celery ribs. Cook for about 8 minutes, until the vegetables start to soften.
4. Add the dried thyme, and season to taste with salt and pepper. Continue cooking for another 5 minutes, until the vegetables are soft.
5. Add the chicken broth. Increase the heat to high and bring the mixture to a boil. Taste the broth and season with additional salt and pepper to taste.
6. Add the uncooked egg noodles and cook for 5 minutes.
7. Add the chopped cooked chicken breast and the shredded jackfruit. Cook for another 5 minutes until the meat is heated through.
8. Serve the flavorful jackfruit and chicken noodle soup. Adjust seasoning if needed.

Here are some variations you can try for the jackfruit and chicken noodle soup recipe:

1. Asian-Inspired Flavor: Add ginger and lemongrass for an Asian twist. You can also use coconut milk in the broth for a creamy texture.
2. Spicy Kick: Add diced jalapenos or red pepper flakes for some heat. You can also use a spicy paprika or hot sauce to give the soup a spicy kick.
3. Vegetarian Version: Skip the chicken and use vegetable broth instead of chicken broth. Load up on more vegetables like bell peppers, zucchini, and spinach for a hearty vegetarian version.
4. Curry Fusion: Add curry powder or paste for a flavorful curry-infused broth. Pair it with ingredients like sweet potatoes, peas, and a splash of lime juice.
5. Herb-Infused: Experiment with fresh herbs like rosemary, thyme, or basil. These herbs can add a refreshing and aromatic dimension to the soup.
6. Grains and Legumes: Add cooked quinoa, lentils, or barley for extra heartiness and nutrition. This variation will make the soup even more filling.
7. Mexican Twist: Add cumin, chili powder, and diced tomatoes to give the soup a Mexican flair. Garnish with fresh cilantro and a squeeze of lime before serving.
8. Mushroom Lover’s Delight: Sauté a variety of mushrooms, such as cremini or shiitake, along with the vegetables. The umami from the mushrooms will enrich the soup’s flavor.
9. Cheese Infusion: Add a bit of grated Parmesan or a mild cheese of your choice to add a creamy texture and a hint of cheesiness to the soup.
10. Coconut Curry: Combine the flavors of Thai and Indian cuisine by adding both curry powder and coconut milk to the broth. Add vegetables like bell peppers, snap peas, and bamboo shoots for added variety.