Beyond Meat Chicken Noodle Soup height=

Beyond Meat Chicken Noodle Soup

Serves2
Prep Time15 minutes
Cook Time15 minutes
Created By: Beyond Meat

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Ingredients

Products included in this recipe

Lightly Seasoned
  • Dry Roasted Beyond Chicken Strips: 12oz. Beyond Meat
  • 1 tablespoon olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon rubbed sage
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • *Dry roasting the chick'n will add little color, infuses nice herb flavor and allows for easy shredding


  • Soup
  • 1 tablespoon olive oil
  • 1 white onion, small diced
  • 1 cup baby carrots, diced
  • 3 stalks celery, small diced
  • 2 cloves garlic, fine minced
  • 2 - 32 oz. boxes of No–Chicken Broth
  • 12 oz. Shredded Beyond Meat Chick'n
  • 8 oz. (1/2 box) thin Fettuccini – broken in half
  • 2 cups of water
  • 3 bay leaves
  • ¼ cup flat leaf parsley, chopped

Preparation

  • Preheat oven to 400 degrees.
  • In small bowl, toss together the Beyond Meat, olive oil, onion powder, garlic, sage, salt and pepper.
  • Spray a small baking pan with a light coat of oil, and pour on chick'n mixture.
  • Continue to roast for about 15, turning mid way, or until chicken strips are golden.
  • Set aside and let cool.
  • Once cooled, pull apart and shred by hand
  • Soup and Assembly
  • In dutch oven or soup pot, place on medium heat.
  • Add the olive oil and mirepoix (diced carrots, onions, celery and garlic).
  • Cook and stir for about 3 minutes and until golden, splashing in a little broth once they begin to stick to help with the caramelizing.
  • Add the shredded Beyond Meat, and bay leaf and stir.
  • Add the No-Chicken broth and water; then bring to boil.
  • Add pasta when boiling and stir slowly for first few minutes. Lower to med-low heat for about 15 mins, stirring occasionally, until the pasta is cooked. Stir in the parsley and remove from heat.

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