Beyond Meat Chicken Noodle Soup height=

Beyond Meat Chicken Noodle Soup

Prep15 minutes
Cook15 minutes
By: Beyond Meat
  • 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
  • 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.

Sign up for our newsletter

and get exclusive coupons and updates on when the #BeyondBurger will be in a store near you!