chicken-less noodle soup (vegan & gluten-free) Something Vegan

A warm and comforting soup–just the thing for cool weather.
1/2 Tbsp. olive oil
1/2 medium onion, chopped
1 garlic clove, minced
1 carrot, chopped
1 celery rib, chopped
32 ounces vegetable broth
4 ounces Tinkyáda fettucini style brown rice pasta (you can use whatever noodles you like)
1 cup Beyond Meat grilled chicken-free strips, chopped (you could use another brand of vegan “chicken” or firm tofu)
1/4 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. fresh parsley, finely chopped
Add the olive oil to a pot over medium heat, and let it heat up. Add onions, garlic, carrots, and celery. Cook until the vegetables start to soften—about five minutes. Add the vegetable stock and bring to a boil. Add the noodles, and simmer for five minutes (or until the noodles are about done). Add the vegan “chicken” and continue to simmer a couple of minutes, until the “chicken” is heated. Stir in salt, pepper, and parsley, and serve. Makes two servings.

Something Vegan on Instagram:


  1. Another great looking recipe! I check your channel website every day to see if there’s anything new! What’s your favourite brand of broth? I was watching America’s test kitchen and they had a taste off of different chicken broths (not that we’d use chicken broth right??) but the winner was better than bullion and I got the vegetable one and it’s so, so good! I used to use pacific brand but the BTB is so easy and way, WAY more tasty!!

  2. Mmm Yum this looks really really good. I don’t have all the ingredients but you’ve inspired me to make a similar noodle soup for lunch today. 🙂 

Leave a Reply

Your email address will not be published. Required fields are marked *