Vegan Not-Chick’n Noodle Soup
Made with Edward & Sons Not-Chick’n Bouillon Cubes
A hearty chick’n noodle soup made totally vegan & gluten-free!
This soup is perfect to warm up on a cold day or a nourishing soup to have when you’re feeling under the weather!
The “chicken” broth is made with Edward & sons Not-Chick’n Bouillon Cubes, for a meaty flavor!
We used brown rice pasta to keep this soup gluten-free too, cook it until al dente to make sure it doesn’t get soggy.
Simply, chop your onions, carrots, and celery and toss them into a pot.
Cook the vegetables down, and then add the broth and seasonings.
If you want some meaty texture feel free to add in jackfruit, it’s optional but is a nice touch here!
You may also add in your favorite vegan chicken in place of the jackfruit. Cook it on a simmer, then add in the pasta, parsley, seasonings and enjoy!
- 2 Not-Chick’n Bouillon Cubes dissolved in 4 cups water
- 1 cup cooked pasta of choice
- 1/2 cup Edward & Sons Organic Shredded Jackfruit (optional)
- 1/2 onion, diced
- 1-2 carrots, chopped
- 1-2 celery stalks, chopped
- 1 tbsp vegetable oil
- 1 tbsp garlic clove, minced
- 1 tbsp parsley chopped
- salt and pepper to taste