Thursday, December 12, 2013

Vegan Chicken-less Noodle Soup!

Freezing?  It sure is over here!  If -5 degrees isn't cold, I haven't a clue what is.  And if you are one of the lucky ones in a warm climate, this is a great soup when you are under the weather.

So.... let's get comfy and cozy with some good old fashioned chick'n-less noodle soup!  Light up the fireplace (or turn up your heat) and sip on the all time classic and favorite!

This recipe contains 2 items that all vegans should have in stock at all times, no joke!!!

In the past, I have used the typical vegetable broth that is canned or comes in a carton.  I have recently turned to Edward & Son's Bouillon cubes and will never go back.  Perfectly seasoned and deliciously savory.  Makes a perfect base for a soup!

 I have been buying Beyond Meat's Chicken Free Strips for quite some time now.  My husband and I absolutely love them!  Completely plant based and taste great!  Love to enjoy them in burritos, wraps, salads, and of course, this soup!

So, let's get warm and cozy and make some Chik'n-less Noodle Soup!

Chicken-less Noodle Soup
3 not-chik'n bouillon cubes plus 6 c water (or veggie broth)
2 c wide noodles
3 large carrots peeled and chopped
3 celery stalks chopped
1/2 yellow onion chopped
2 garlic cloves minced
1/2 package chicken-free strips cut into smaller pieces
2 tsp paprika
1 tbsp evoo

Cook noodles according to package.  In meantime, heat evoo in large pot and saute vegetables, onion and garlic for about 5 minutes.  Add in water and bouillon cubes and bring to boil, stirring frequently.  When noodles are done, drain and throw into pot.  Add in chick'n pieces, spices and turn to low, cover and simmer for about 20 minutes or until you are ready to enjoy!

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