Nothing says comfort food on cold rainy days than a good pot of soup and what better one to have than chicken noodle? That may seem like an odd soup to make if it’s going to be vegan but it’s actually very easy and is as good or better than one made with the meat from a bird. Yesterday that is exactly what I craved so I set out to create my vegan chicken noodle soup with great success thanks to Beyond Meats chickenless strips.
Vegan Chicken Noodle Soup
3 Tb avocado oil
1 large onion, finely diced
3 cloves of garlic, minced
1 shallot, finely diced
3 stalks of celery, chopped into small pieces
2 large carrots, chopped into small pieces
½ lb mushrooms, chopped into small pieces
1 lb of Beyond Meat chickenless strips (or other vegan ‘chicken’) cut into cubes
½ cup of your favourite pasta noodle (I used brown rice penne)
6-8 cups of good quality vegetable broth
Chopped parsley (optional)
Salt & Pepper to taste.
In a heavy pot add chopped vegetables to oil and gently stir-fry over medium heat until mushrooms are softened and onions have clarified. Add veggie broth, noodles and chopped chickenless strips. Simmer for 20 minutes or until noodles are at a consistency you prefer. Garnish with chopped parsley and salt & pepper.
I made a big pot of this for lunch then left it in the pot in the fridge to have more of the same for dinner. The noodles had fattened up considerably and it was even better at suppertime!
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Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time Spud customer, and now our very own resident vegan blogger!