VEGAN CHICK’N NOODLE SOUP 🥣

1. Begin with 1 tbsp olive oil and 1 tbsp butter - bring to a medium heat and add your thyme, rosemary, sage, fresh garlic and bay leaves. Cook until fragrant. 
2. Next, add your jackfruit and cook for 2-3 minutes then add your ‘chicken’ seasoning, basil, salt, pepper, and red chili flakes. 
3. After five minutes, add in your celery, onion, carrots & jalapeño and cook for 5-7 minutes 
4. Whisk together your 2 tbsp of veg @betterthanbouillon and 5 cups of water and add to your pot of veggies bring to a rapid boil
5. Add in your vegan elbow noodles and cook until tender ( you can add in your 6th cup of water now!) ENJOY!