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"Chicken" Noodle Soup

A comforting bowl of (vegan and gluten-free) "chicken" noodle soup! Perfect for winter evenings or when you're sick.
Course Dinner
Cuisine Vegan | Gluten-Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

What you'll need:

  • 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

What you'll do:

  1. Defrost, cook, and cut "chicken" strips into bite-sized pieces.
  2. 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.
  3. Add "chicken" and pasta, bring back to a boil for 2 minutes, remove from the heat, and cover.
  4. Let sit for 10-15 minutes or until the pasta is soft. Then it's ready to serve!

Recipe Notes

*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.