Weekend Cooking: Homemade Gluten-Free, Tofu-Free, Mock “Chicken” Noodle Soup

Melissa's Gluten-Free Vegetarian No Tofu Mock Chicken Noodle Soup

Just in time for a holiday weekend, I’ve caught a nasty case of (what I am fairly certain is) bronchitis. We didn’t have any plans for this Memorial Day, but I was hoping to do a few things around the house other than cough my way nonstop through the weekend. Instead, I sound and feel miserable (“Mom, you sound like you’re coughing up a hairball,” The Boy told me last night. “Or maybe two cats.”)  He has a way with words, that kid. And he’s right.

Last night, I wanted a bowl of chicken noodle soup in the worst way possible. This is easier said than done when you’re gluten-free and vegetarian. Fortunately, after finding some recipes on Pinterest and taking scraps from here and there, I was able to throw together a steamy, soothing bowl of what I’m calling my Homemade Gluten-Free, Tofu-Free Mock “Chicken” Noodle Soup. I made this up as I went along, so forgive the imprecise measurements. I also have no affiliation with the products mentioned; I’m just a happy customer.

Homemade Gluten-Free, Tofu-Free Mock “Chicken” Noodle Soup

2 tbsps. olive oil

onion and garlic (I used about 2 or 3 cups of Birds Eye Recipe Ready Chopped Onions and Garlic, as I wanted a lot of both)

a few dashes of dried thyme

a few dashes of dried parsley

8 cups hot water

4 cubes Not Chick’n boullion (I like Edward & Sons)

about 2 cups small-shaped gluten-free pasta (I had a choice between elbow macaroni and medium shells; I went with the macaroni)

I had about 1/3 of a package of Beyond Meat Lightly Seasoned chicken strips remaining in the freezer, so I decided to add them

Heat 2 tbsps olive oil in pot.
Add onion and garlic blend along with the dried thyme.
Saute for a few minutes till it is nice and sizzling.
Add 8 cups hot water, then the Not Chick’n boullion cubes.
Stir and bring to a boil. Sprinkle in the parsley.
Add pasta and continue to boil for the package directions (mine was 7 minutes)
Microwave the Beyond Meat chicken strips and toss in the pot.
Add salt and pepper to taste. I didn’t add salt, as it didn’t seem to need it.

This seems flexible enough to add carrots, celery, or peas if you choose. I hate celery and didn’t have carrots or peas, otherwise I would have probably added those.

The result was exactly what I’d hoped for – a very soothing, comforting bowl of a classic favorite.

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4 thoughts on “Weekend Cooking: Homemade Gluten-Free, Tofu-Free, Mock “Chicken” Noodle Soup

  1. Laurie C

    This is a bad year for bronchitis, it seems! (Or would that be a good year for bronchitis and a bad year for everyone who’s been coming down with it?) I always want chicken and rice soup when I’m sick with a cold, so we usually keep some cans of Progresso on hand for emergency medical supplies, but your homemade vegetarian version sounds good! Lucky you had the ingredients available when you needed them! Hope you feel better soon.

  2. Beth F

    I have a fake chicken broth powder that I really like (Frontier brand, I believe) to umpf the flavor of vegetable broths. You did a great job re-creating chicken soup. I’ll have to remember this next time I’m cooking for my vegetarian niece.

  3. Kay

    So sorry you’re ill on a holiday weekend. Bummer. However, your soup looks very tasty and soothing. Sometimes I think most of what we need is the warmth. Good job for adapting your ingredients and here’s hoping you are better soon. Those coughs are miserable and always last a lot longer than they ought to. 🙂

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