Vegetable Noodle Soup

1 ½ cups chopped carrots
1 cup chopped onion
1 cup chopped celery
3 cups vegetable broth
1 14 oz can jackfruit, rinsed drained and shredded
1 tsp no chicken* chicken bouillon
4 oz dry rice noodles, broken into 3” pieces
1 cup frozen peas
1 tsp lemon juice
2 Tbsp fresh parsley, chopped
2 Tbsp fresh cilantro, chopped
1 Tbsp fresh dill or 1 tsp dried dill
salt and white pepper to taste

In a large pot, cook carrots, onion, and celery over medium heat for 5 minutes.  Stir occasionally and add water Tbsp at a time as needed to prevent sticking.
Add broth, jackfruit, no chicken chicken bouillon, and 2 cups water,  Bring to a boil, reduce heat.  Cover and simmer 10 minutes

Add pasta and cook 10 minutes or until pasta is nearly tender.  Add peas, lemon juice, and the herbs.  Cook 2-3 minutes or until peas are tender.  Add up to 2 cups more water to desired consistency. 

Season with pepper. 

*No Chicken chicken bouillon
1/2 cup nutritional yeast
1 Tbsp oregano
1 Tbsp dried basil
1 Tbsp dried rosemary
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sea salt
1 1/2 tsp fresh ground pepper