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Vegetarian Chicken Noodle Soup with Wheat Protein

Vegetarian Chicken Noodle Soup with Wheat Protein

Here is a very easy, very delicious Vegetarian Chicken Noodle Soup using light Gluten Shreds, which are 100% wheat protein. For another version using soy protein click here.

Serves 2-3.


  • 1/2 Tbsp olive oil
  • 1/2 small onion, chopped
  • 1 small clove garlic, minced
  • 1 Tbsp chicken style vegetarian broth mix
  • 1/2 tsp salt
  • 3 1/2 c hot water
  • 1/4 c frozen peas
  • 3 oz wide egg noodles
  • 1/2 c dry light gluten shreds


  1. In a medium saucepan over medium low heat, warm the oil and saute the onion for about 3 minutes. Add garlic and brown it.
  2. Stir in the broth mix, salt, and water. Bring to boil and add peas. Bring back to a simmer.
  3. Add the noodles and stir. Bring to simmer and cook until the noodles are tender. Stir in the gluten shreds and cook one more minute. Serve hot with a sprinkle of sliced green onions.

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