Step 1

Prepare the jackfruit: Drain the can, and rinse the jackfruit with water. Place the jackfruit on a tea towel. Gather up the ends of the towel, and squeeze it over the sink to remove as much brine as possible. Use your hands to separate the seeds and tough pieces from the stringy, meaty-looking parts of the jackfruit. The seeds and tough parts can be discarded. You should end up with about 1 ⅓ cups of shredded jackfruit. Set aside.

Step 2

Preheat a soup pot over medium-low heat. Add the oil, if using, onion, and garlic, and cook for about 5 minutes or until the onion is translucent.

Step 3

Add the dried parsley, thyme, basil, black pepper, and 1/4 cup of the homemade "chicken" powder to the pot. Stir to combine. Add the carrot, celery, and shredded jackfruit to the pot. Stirring occasionally cook for 2 to 3 minutes.

Step 4

Add the bay leaf and 8 cups of water, and bring to a boil. Add the pasta. Return to a boil, reduce heat, and cook uncovered for about 12 minutes, or until the pasta is al dente. Timing may vary depending on the type of pasta used, so be sure to check the package.

Step 5

Once the pasta and veggies are cooked through, add the chickpeas, and remove the pot from heat. Taste and adjust seasoning as desired. For extra saltiness and flavor stir in more "chicken" broth powder.

Step 6

Let stand 5 to 10 minutes before serving, or let the soup cool completely before storing in an airtight container in the refrigerator for up to 5 days.