Mom’s Chicken Corn Soup height=

Mom’s Chicken Corn Soup

Growing up, this simple broth-based soup was how Rissa's mom cured the flu, rainy days and the blues in general. This veg version will brighten your day and fix all the little things, guaranteed!

Serves4 people
Prep15 minutes
Cook30 minutes
By: The Dirty Hippie & The Bohemian Girl https://dirtyhippiebohemiangirl.wordpress.com/
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Ingredients
  • 1 package Beyond Chicken Lightly Seasoned Strips, shredded
  • 4 cobs of corn, husked
  • 8 cups vegetable broth
  • 1 tsp. poultry seasoning
  • ½ cup celery, chopped
  • ½ cup white onion, chopped
  • 2 cups white potatoes, cubed
  • 1 Tbs. dried parsley
  • 2 or 3 handfuls eggless noodle ribbons (such as Publix, Great Value or Mrs. Glee's Gluten Free "egg" noodles)
  • salt and white pepper, to taste
  • fresh parsley, to serve
Preparation
  1. Cut corn kernels off all four cobs.
  2. Set kernels aside in large mixing bowl.
  3. In a large soup pot, place corn cobs, vegetable broth and poultry seasoning.Simmer for 20 minutes over medium heat to infuse the broth with cobs' corn flavor.
  4. Meanwhile, mix together corn kernels, chopped celery, chopped white onion, cubed potatoes, parsley and Beyond Chicken in large bowl.
  5. Remove cobs from broth and add the Beyond Chicken/celery mixture.
  6. Cover and cook 10 to 12 minutes, stirring occasionally, until the vegetables are soft.
  7. Add handfuls of noodle ribbons and cook 7 to 9 minutes until the noodles are tender.
  8. Season to taste with salt and white pepper.
  9. Serve hot, topped with fresh parsley

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