Vegan Macro Friendly Chicken Noodle Soup

Growing up, my favorite thing that my mother would make was homemade chicken noodle soup from scratch. When I became vegan, I wanted to find a way to get that same taste, minus the meat. Now that I’m on this healthy lifestyle journey, I wanted to make something that fit all of the most important categories to me: easy, affordable, delicious, and macro-friendly. This Chik’n noodle soup hits all of those points.

What’s the secret? A combination of Nasoya* spaghetti pasta, which is a shirataki based, low calorie, no carb noodle substitute, and Morning Star Farms Chik’n Strips*. Packed with 23 grams of protein per serving, and only 2 net carbs, this makes the perfect macro friendly protein additive for vegans and omnivores alike.  This chick’n noodle soup is hearty, delicious, and healthy! It stores well in the fridge for up to a week, making it a perfect meal prep option. Follow the recipe below to get started!

INGREDIENTS

• 2 bags of Morning Star FarmsChick’n Strips*
• 4 cubes of Edward and Sons*vegan Not Chick’n bouillon
• 1 package of Nasoya* spaghetti pasta (fettucine also works)
• 3 bay leaves
• 3 large carrots, sliced thin
• 4 stalks of celery, sliced thin
• ½ tablespoon garlic and onion powder (or to taste)
• Black pepper to taste
  
  

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  INSTRUCTIONS

1.     Prepare the chicken: Heat a medium large skillet with either olive oil, or non-stick spray. Once heated, remove the chick’n strips from wrapping and cook over medium heat for 6-8 minutes. Mix occasionally.

2.     Prepare the soup: In a large pot over medium- high heat, add 8- 10 cups of water and bouillon cubes. Bring to a boil. Once heated, lower heat to a simmer, and add the carrots, celery, onions/garlic powder, and bay leaves. Cook on low heat for 20-25 minutes, until the carrots are softer, but still have crunch.

3.     Remove pasta from bag by placing a strainer in sink and emptying the pasta into it. Run pasta through cold water for about 30 seconds (they have a strong smell)

4.     Place cooked chick’n and pasta noodles in pot with other ingredients. Cook covered on low heat for an additional 15 minutes.

5.     Remove from heat. Take out bay leaves. Add pepper to taste. Serve with crackers or grilled “cheeze”!

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NOTES

• If you prefer shredded chick’n in your soup, allow chick’n to cool 10 minutes after cooking. This brand is shredable! Pull the chick’n apart with your fingers, or throw in a food processor for 2-3 pulses for the shredded texture.
• If you plan on keeping this in the fridge for more than 3 days, add 2 more cups of water.
• Leftovers can be stored in a sealed container in the refrigerator for up to 1 week, or frozen in a sealed container for up to 1 month.