We know this is exactly what you’re craving now that the weather is getting chilly and you just want to stay cozy inside! It’s our favourite meal from childhood, chicken noodle soup, made entirely from plant-based ingredients, but you would never taste the difference! It’s quick and easy to make in one-pot and it will serve you well this winter season.
** makes 6-8 servings
1 C diced yellow onion
1 C diced carrot
1 C diced celery
3 garlic cloves, minced
7 C low sodium vegetable stock
170 g meatless chicken strips (approximately 2 cups)
200 g fettuccine noodles
1/4 C fresh parsley, finely chopped
2 tbsp sunflower oil
1/2 tsp dried basil
1/2 tsp fresh thyme
1/2 tsp sea salt
1/4 tsp dried sage
1/4 tsp ground pepper
Pull apart the meatless chicken strips with your hands to make smaller pieces that look shredded.
In a large pot heat sunflower oil over medium heat and then add meatless chicken strips and brown for 1 minute.
Add the basil, thyme, sage, sea salt, and ground pepper and continue browning the strips for another 5 minutes.
Add onion and sauté for another 2 minutes allowing them to soften and sweat, stirring occasionally.
At this point add a little bit of vegetable stock to lift up the brown bits off the bottom of the pot. Then stir in celery and carrots and sauté for 4-5 minutes.
Then add minced garlic and sauté for 2 minutes.
Add all the vegetable stock and noodles (you can use any pasta of your choice, which may vary the cook time, and optionally you can break the long fettuccine noodles in half to fit in the pot) and stir to combine.
Cover the pot with a lid, lower the heat, and simmer for 15 minutes, or until the noodles are tender and cooked through.
In the last 2 minutes of cooking add in parsley.