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Autumn is for soup.
Ok, I guess winter is come for soup than autumn is, but fall is when I start craving it most, especially no-chicken soup. Soup is one of my favorite meals, and of the soups I have three top favorites. It varies depending on the day, but no-chicken soup, French onion soup and broccoli cheese soup are always top of the list.
One day recently I started craving no-chicken soup and to be honest, I usually just go for a can of Amy’s No-chicken Noodle. It’s delicious and easy, and a great equivalent to the Campbell’s chicken noodle that I grew up on and loved.
This particular day, I was craving the homemade version though, so I started to work on figuring something out with what I already had in the house. Which luckily, happened to be everything you might need for a no-chicken soup.
It came out amazing, so I knew I had to share it. Especially because it was so very easy and quick, and my meat-eating husband and son loved it. Anytime something passes their test, I know it’s something I have to share for other mixed families with picky children. There is not a whole lot that makes our whole group happy. This is one recipe that has already been requested again and again.
So, here it is, the super quick, easy and delicious no-chicken soup!
Super Easy and Delicious Vegetarian No-Chicken Soup
Ingredients
- 2 Tbsp Better than Boullion No Chicken Base
- 5 cups water
- 8oz Banza Chickpea Rotini
- 1/2 Large Onion, chopped
- 2 Medium Carrots, chopped
- 2 stalks of Celery, chopped
- 1 clove garlic chopped, or 1/2 tsp. jarred minced garlic
- 1 Package Morning Star Chik’n Strips, thawed.
- 1/2 tsp Thyme
- Pepper, garlic powder to taste
Instructions
- Boil water
- While boiling, chop vegetables
- Chop chik’n Strips to preferred size (I half each strip.)
- Add Better than Boullion No Chicken Base to boiling water, stir until dissolved
- Add Banza Chickpea Rotini
- Bring back up to boil
- Once boiling, turn down heat to medium-high
- Add onion, celery, carrots, minced garlic
- Simmer on med-high, occasionally stirring, for approx 5 minutes until carrots start getting tender
- Add Chik’n strips
- Add Thyme
- Continue cooking and occasionally stirring for 4-5 minutes until vegetables are tender
- Broth will start to appear creamy
- Add pepper and garlic powder to taste
Notes
I really like the Chickpea rotini because of the texture and decreased Starch and carbs, but other noodles will work as well. This makes a very chunky soup, use half the vegetables if you prefer a less chunky soup.
I have not used a different chicken replacement than the Morningstar brand, but love this one because of the creamier texture it gives to the soup. I will be trying others in the future, and will be sure to update on my findings.
Please let me know what you think after you give it a shot, and in the meantime let me know what your favorite soups are in the comments!
Enjoy!
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Interested in other easy vegetarian recipes?
check out: Vegetarian Mexican Casserole That Meat-Eaters Will Love
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