‘Chicken’ Noodle Soup

A flavorful soup that uses a tasty chicken substitute for a delightful vegan experience.

Ingredients

• 7oz (half package) Tinkyáda Brown Rice Pasta or other gluten-free brand
• 3 tablespoons grapeseed oil
• 2 medium onions, diced
• 4 stalks celery, diced
• 4 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 4 cups homemade Simple Vegetable Broth or gluten-free store-bought brand
• 2 cups water
• 1 bay leaf
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 2 cups vegan chicken substitute*, diced
• 1/4 cup fresh Italian parsley, chopped
• Himalayan Salt and Ground Black Pepper to taste

Directions

1. Break the dried pasta into approximately 3-inch lengths. Cook according to package directions. Don’t overcook. Rise with cold water and set aside.
2. Heat the oil in a large pot over medium-high heat. Add the onions, celery, and carrots. Cook for 4 minutes, then add the garlic and cook 2 minutes more, stirring occasionally.
3. Add the vegetable broth, water, and bay leaf. Increase heat to high and bring to a slight boil, then reduce to low. Cook for 4 minutes.
4. Add the chicken substitute and dried herbs. Cook 5 minutes or until the vegetables are tender and the chicken substitute heated.
5. Stir in the chopped fresh parsley. Salt and pepper to taste.
6. Divide cooked pasta evenly between serving bowls. Ladle the hot soup into the bowls, covering the pasta. Use a fork to bring some of the noodles to the top, and serve. If serving fewer than eight people, refrigerate remaining pasta and soup in separate covered containers for up to 3 days.

Variations

1. Replace grapeseed oil with San-J Gluten Free Reduced Sodium Tamari.
2. Replace the thyme and basil with 2 tablespoons Herbs de Provence, or Italian Seasoning.
3. Replace store-bought chicken substitute with baked eggplant. To do so, before cooking the pasta, peel and chop 1 medium size eggplant into bite-size pieces. In a large bowl mix together the eggplant and 1 tablespoon Himalayan salt. Let sit 20 minutes. Mix in 1 tablespoon grapeseed oil to coat the eggplant. Transfer to large baking sheet covered with parchment paper, spread in a single layer and spaced apart. Bake on the top rack in a preheated 400° F oven for 35 minutes or until tender. Remove from oven and let sit until it’s time to add it to the soup.

Yield: Makes 8 servings

*Not all chicken substitutes are vegan and gluten free, so read the package carefully or call the manufacturer if in doubt. And too, some chicken substitutes taste better than others. You might try Beyond Meat Lightly Seasoned Chicken Free Strips, which is what we use here at Now That’s Vegan!

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