In a large pot, add olive oil to the pot on medium heat. Add in carrots, onions, celery, jackfruit, jalapeño, bay leaf + salt and pepper. Sauté for about 10 minutes until the vegetables soften + the jackfruit starts to shred. As you stir the vegetables, press down on the jackfruit to break it up and separate so it starts to look like “shredded chicken” pieces. There should be no big hunks of jackfruit by the end.
Add in vegetable broth, chick peas, artichoke hearts, water + dill. Bring the pot to a boil by turning the heat up to high + covering the pot. Then bring it down to a simmer for 20 minutes stirring occasionally.
Add in kale or spinach and lemon juice and simmer for another 10 minutes.
Take off heat and then taste test to see if you need any additional spices or lemon.
Serve plain or with a ¼ cup of brown rice or quinoa and/or avocado "croutons". Enjoy!
Recipe by at https://www.littleadaptsbyjax.com/vegan-jackfruit-chicken-soup/