Classic Plant-Based Chicken Noodle Soup
Classic Plant-Based Chicken Noodle Soup
Recipe created by Chef Camillo Sabella
@chefcamillosabella
Chef Camillo's Classic Plant-Based Chicken Noodle Soup with an incredibly flavorsome broth, delicate gluten-free pasta noodles, grated garlic, turmeric root, apple cider vinegar, herbs and shredded plant-based chicken.
Serves 4 - 6
Ingredients:
4 plant-based chicken cutlets, shredded
2 cups dried gluten-free pasta noodles or your choice of pasta, precooked, cooled and tossed with some olive oil (follow cooking instructions on the package)
2 Tbsp olive oil
2 (14.5 ounce) containers of mirepoix -
measurements : 2 cups onions, diced small, 2 cups carrots, diced small and 2 cups celery, diced small
2 large russet potatoes, peeled and diced small
3 garlic cloves, grated
1 Tbsp turmeric root, grated
2 bay leaves
2 Tbsp vegan chicken bouillon
2 Tbsp raw apple cider vinegar
2 (32 ounce) containers low sodium vegetable broth
Salt & ground white pepper to taste
3 Tbsp flat leaf parsley, chopped, no stems
Preparation:
Prepare and shred 5-plant-based chicken cutlets. Precook your pasta and toss with olive oil.
Add olive oil, bay leaves and mirepoix to a large pot over medium heat and sauté for about 7 minutes or until onions are translucent.
Add turmeric and garlic and sauté for about a minute before stirring in diced potatoes and apple cider vinegar.
Add vegetable broth and bring up to a boil. Reduce heat, and simmer for about 25 minutes or until vegetables are tender.
Remove bay leaves, add shredded chicken, pre-cooked noodles and parsley. Season to taste with salt and ground white pepper. Enjoy!