A Week of Meatless Meals Even a 4 Year Old Will Eat :: Part 6 of 7 {Chik’n Noodle Soup}

There are 3 things that I miss since giving up most of the meats:

1. Bacon (for the obvious reasons)

2. Fried Chicken Skin (because I’m clearly gross but keeping it under wraps)

3. And the biggee, Chicken Noodle Soup

There is just something about chicken noodle soup. 

It brings to mind all sorts of memories and emotions – comfort when I was sick and warmth when it was frigid outdoors.

When I realized that chicken soup is made of … well … chicken, I searched for an alternative so that I could bring the memories of my childhood to my own child now. 

There are a few plant based “chicken” noodle soups, but quite frankly, they’re gross. So, I went on the hunt for the perfect recipe that would satisfy my taste buds and my sentimental self.

After a little experimentation, I have found the perfect ingredients to bring the same comfort I experienced as a child to my child, in a meatless way!

Ingredients

  • 1/4 small onion, chopped
  • 2 celery stalks, chopped
  • 10 baby carrots, chopped
  • 2 large baby bella mushroom caps, sliced
  • 1 cup cooked Quorn Chik’n Tenders (found at all major grocery stores in the frozen food aisle)
  • 2 Not Chick’n Cubes (found at Whole Foods)
  • 4 cups water
  • 1 cup pasta of your choice
  • 4 tbsp. of olive oil
  • Salt and pepper to taste

Directions

  1. Heat 2 tbsp. of oil in a skillet on medium high heat.
  2. Add 1 cup of frozen chik’n tenders and cook according to the package directions. Season with salt and pepper to taste.
  3. Heat 2 tbsp. of oil in a separate pot on medium high heat.
  4. Add onion and cook for 1-2 minutes.
  5. Add celery and carrots and cook for 5 minutes or until they begin to soften.
  6. Add the water and bouillion cubes. Bring to a boil and dissolve the cubes.
  7. Add the pasta and cook until tender. Cook time will depend on the type of pasta used.
  8. Add the mushroom and cook for 1-2 minutes (not too long, so they keep their firmness).
  9. Add the cooked chik’n tenders and remove from heat.

There you have it! Comfort in a bowl that is so yummy (and so kind!), that even a 4 year old will eat it!

Come back soon to check out the last entry in the series, “A Week of Meatless Meals Even a 4 Year Old Will Eat”!

In the meantime, check out the links below for other Meatless Meal Successes!

A Week of Meatless Meals Even a 4 Year Old Will Eat :: Part 1 of 7 {Pizza Party}

A Week of Meatless Meals Even a 4 Year Old Will Eat: Part 2 of 7 {Rainbow Skewers}

A Week of Meatless Meals Even a 4 Year Old Will Eat :: Part 3 of 7 {Roasted Tomato Soup with Grilled Cheese}

A Week of Meatless Meals Even a 4 Year Old Will Eat: Part 4 of 7 {Black Bean Pinwheels}

A Week of Meatless Meals Even a 4 Year Old Will Eat: Part 5 of 7 {Frozen Food Freedom}

Amanda is a native of Kenner, LA and is now an honorary Cajun. She is married to a psychiatric nurse, Joe, and is a hospice social worker so don't come to her house unless you are ready to talk about your feelings! Amanda and Joe are parents to Kael and Remy and furry parents to Luna and Spiderman. Amanda is all about that #boymom life and is enjoying wrangling her two wild men while checking out the wonderful culture of Acadiana and all of Louisiana. Amanda is a fan of all things yummy and enjoys a good cocktail. Her motto is "if I can't wear yoga pants, I'm not going".