#MeatlessMonday - "Chicken" Noodle Soup

Monday, January 12, 2015



This 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. And he won that game for sure! Here's what he came up with.


"Chicken" Noodle Soup



Ingredients:

  • 1 bag Beyond Meat grilled "chicken" strips
  • 8 oz rice pasta
  • 32 oz vegetable broth
  • 1/2 head of celery, chopped
  • 4-5 carrots, chopped
  • 2 tbsp olive oil
  • 2 tsp garlic
  • 2 tsp oregano
  • 2 tsp basil
  • Salt to taste
  • Pepper to taste
  • Water to thin out if needed
Directions:
  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 two 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!
Note: 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. Enjoy!

Eat your fruits and veggies, kids


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