Today I am making a super yummy, hearty, healthy recipe that you can make for those times where you have the cold or flu. Can you guess what it is? That is right! Vegan chicken noodle soup!
Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
http://creativecommons.org/licenses/by-sa/4.0/
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1/4 cup vegan buttery stick
- 2 packages Gardein vegan chicken strips rough chopped
- 1 cup red onion small to medium dice
- 1 tablespoon garlic minced
- 1 each bay leaf
- 1 cup carrots small to medium dice
- 1 cup celery small to medium dice
- 1 cup crimini mushrooms sliced
- 2 teaspoons fresh ground black pepper plus to taste
- 1 teaspoon sea salt plus to taste
- 1/4 cup nutritional yeast flakes
- 1 tablespoon fresh lemon juice
- 6 sprigs fresh thyme removed from stem
- 2 sprigs fresh rosemary removed from stem
- 1 teaspoon grains of paradise fresh ground
- 1 gallon chicken flavored vegan vegetable stock 2 containers
- 8 ounces dry fettuccine birds nest broken up (Be sure there are no eggs in them)
- 1/4 cup fresh parsley minced plus to garnish
Ingredients
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Instructions
- Heat a nice thick big pot up on med-high. Add vegan butter and melt. Once melted add the vegan chicken, red onion, garlic, bay leaf, carrots, celery, mushrooms, black pepper, and salt. Cook until onion is translucent stirring occasionally.
- When onions are translucent add the nutritional yeast flakes, lemon juice, thyme, rosemary, and grains of paradise. Stir, then add the vegetable stock. Cover, bring heat up to high and then add the fettuccine nests and cook until al dente, about 5 minutes. After the nests are cooked add the parsley, stir and serve, garnish with some more parsley.