Chicken noodle soup is one of those home-cooked meals I’ve missed since becoming vegan. My mom used to make huge pots of it on cold winter nights when I was growing up, and there’s something so soothing about having that for dinner. Which means I tasked Husband with figuring out how to make a version I could eat (meaning vegan and gluten-free). And he won that game for sure! Here’s what he came up with.
Soup is one of my favorite things. It’s perfect for cold winter nights, and batch cooking is made easy when whipping up a big pot of your favorite. So check out our other soup recipes, like broccoli potato and cauliflower, broccoli, and kale!
And let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 1 bag Beyond Meat grilled "chicken" strips
- 4-5 carrots, chopped
- 1/2 head of celery, chopped
- 32 oz vegetable broth
- 2 tsp garlic
- 2 tsp oregano
- 2 tsp basil
- Salt + pepper to taste
- 8-16 oz gluten-free pasta
- Water to thin out if needed
Defrost, cook, and cut "chicken" strips into bite-sized pieces.
Add carrots, celery, and broth to a pot, bring it to a boil, add seasonings, and reduce to simmer until veggies are almost to your liking.
Add "chicken" and pasta, bring back to a boil for 2 minutes, remove from the heat, and cover.
Let sit for 10-15 minutes or until the pasta is soft. Then it's ready to serve!
*We made a double batch of this (because Husband *always* cooks for an army even though it's just the two of us. So I halved things to make it all a more normal size. It still might be a lot, but it's delicious. However, you might want to eat it up within a day or two. Rice noodles get soft and break up easily.