With the holidays comes family, fun and runny noses. Having a young kid in school means colds almost once a month, especially during these colder seasons and it can get physically draining (and mentally too let’s be real.) In these times I really rely on simple, nutritious recipes that can make enough for some good ole’ leftovers, hence my go-to noodle soup. Obviously you can use whatever protein you like for your soups this one just happens to be plant-based and delicious. I hope you give this easy recipe a try and get your kids to help in one way or another to get them involved in the cooking process. Make a big batch and you can keep it in the fridge for 4-5 days for an easy meal when sick or just strapped for time during the Christmas madness. Whatever you celebrate I hope you all are having a wonderful holiday season and I’ll be seeing you all in the New Year! until next time, xo Chrissy
Gardein “meatless chick’n strips”
organic vegetable broth
Himalayan sea salt
pasta of choice
Heat oil or cooking spray in pan until warm, add chick’n strips. Top with garlic, oregano and parsley to taste. Cook until thoroughly heated through, toss occasionally with spatula. Cook pasta, drain and set aside. Peel and cut carrots into coin sized pieces and celery (not shown in picture) into bite-sized pieces as well. In same large bowl add vegetable broth, carrots and celery, cook over medium heat until carrots get somewhat soft. Add Himalayan salt and more garlic salt, stir in chick’n strips and mix all ingredients together. Remove from heat, serve and ENJOY!