Hey y’all, it’s literally been forever since I’ve blogged. Needless to say things have been very busy at work and I’ve also not been drinking as much beer lately. Sacrilege I know. Anyway, Jackie and I were talking the other day and she brought up the Virtual Vegan Potluck (VVP). I love the VVP! I get so excited every time it comes around, so I was all for putting something together. I actually have been working on this soup for awhile. Its so easy and so comforting, and I found out after the fact that the special ingredient this time around is a prominent part of my recipe. BONUS!
Jackie and I are often struggling with recipes that are made for families. I’m all for that, and I scale appropriately as I can, but sometimes its just nice to have a recipe with smaller portions. I also get into the mode where my freezer is so full that it can’t stand any more leftovers, but I’ve just got to have some soup. I think this soup/recipe is the perfect answer for all of that. This can all be made in a large sauce pan, and its SO EASY! I think you’ll all appreciate just how fast this can come together and how simple it is. Its so comforting and I guarantee that it’ll kick a cold right fast too. What are you waiting for, go throw this together, have a bowl and keep reading through all the recipes of the VVP. Enjoy!
PS… We’ve also tried a few different options that have been equally delicious so I’ve called those out for you in the ingredients list.
Lemon-y Beyond Chicken Noodle Soup for 2
1 tsp Extra Virgin Olive Oil
2 celery stalks, diced
1 medium red onion, diced
1 cup carrot, diced
1 medium leek diced, white part only, rinsed (Optional)
3 cloves garlic, chopped
1/2 tsp salt
6-8 strips of Beyond Meat Lightly seasoned Chicken Strips, diced
5-6 cups water (depending on how brothy you like your soup)
2 tsp (Better than Bouillon, Chicken Flavor)
1 tsp dried dill
1 tsp dried thyme
1 dash freeze dried chives
3/4 Cup Small Gluten Free Noodles
Juice of 1 Lemon
1. Heat EVOO over medium heat, add vegetables and salt and sweat vegetables for ~10 minutes, until the onions are translucent and the carrots are somewhat tender, but with a bit of tooth.
2. Add water, chicken, spices, bouillon, lemon juice and bring to a boil.
3. Add noodles, cook per instructions until al dente/tender ~8 minutes.
4. Add salt and pepper to taste.
Enjoy! Happy Virtual Vegan Potluck! While you’re here, please check out the other blogs, especially the superb 2 on either side of us. 🙂
To go to the beginning of the potluck go to VVP December 2014.