(No) Chicken Noodle Stew

vegan comfort food

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This No Chicken Noodle Stew will be your new favorite (no) chicken noodle soup in stew form! Sauteed veggies and noodles in a thick and creamy sauce for a delicious gluten-free, vegan comforting meal. Ready in just 30 minutes too!

easy gluten free dinner recipes

Dear Fall, I am so totally into you right now. Summer did not sit too kindly with me- she was hot and humid and I just didn’t enjoy her much this year. I’ve so been looking forward to making my favorite warming comfort foods, like this (No) Chicken Noodle Stew for example!

vegan comfort food

It was a gloomy, rainy fall day and I was trying to decide on something easy and warm to make for dinner. My first thought was soup! It’s totally soup season, yay! So I go through all the ingredients I remembered I have in my fridge to use up- also yay to using up produce before it goes bad! Onions- check. Carrots-check. Celery-check. Noodles-check. Having settled on making “chicken” noodle soup for dinner, you can imagine my disappointment when I didn’t have nearly enough vegetable broth… noooooo!!!! Already with my heart set, ย I thought really hard about how I could make this work anyway. The answer… stew!

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This recipe comes together so quickly- which is my kinda meal! I bet if you wanted to add everything into your slow cooker (minus the noodles) and let it simmer all day while you’re at work, that would be an option too. Then add the noodles in the last 20-30 minutes and boom. Ready! I haven’t tested this yet, so if you do, be sure to tag me on Instagram or Facebook to let me know how it works!

easy gluten free dinner recipes

So you sautee your veggies with some garlic and olive oil, set aside. Then you make the roux, add the veggies back in, boil your noodles and add those to the pot. Stir and serve! That’s it! So let’s get to the recipe already, shall we?!

30 minute meals
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(No) Chicken Noodle Stew

(No) Chicken Noodle Stew (Gluten-Free, Vegan)


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  • Author: Gina Fontana
  • Total Time: 30 minutes
  • Yield: 4 people 1x

Ingredients

Units Scale

  • 16 oz vegetable broth
  • 2 cups unsweetened almond milk
  • 1/2 cup gluten-free flour
  • 1 medium onion
  • 6 oz frozen peas + carrots
  • 2 large stalks celery
  • 1 tbsp minced garlic
  • 2 tbsp nutritional yeast
  • 1/3 cup vegan parmesan cheese, (I used Violife)
  • 1.5 tbsp Italian Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4 tbsp vegan butter, (I used Earth Balance)
  • 23 tbsp olive oil
  • salt + pepper, to taste
  • 12 oz gluten-free rotini pasta
  • fresh parsley, (optional)

Instructions

  1. In a large skillet over medium heat, sautee your diced veggies in 2-3 tbsp olive oil, italian seasoning, minced garlic, salt, and pepper until they are soft and translucent
  2. Boil water for your pasta according to package directions
  3. Once your veggies are done cooking, set aside in a bowl
  4. Add your butter to the same skillet and melt. Once melted, whisk in your flour until all the butter is absorbed
  5. Increase the burner heat to medium-high, and whisk in the broth and almond milk. Bring to a slow boil, then reduce the heat to low
  6. Add garlic powder, onion powder, nutritional yeast, vegan parmesan,and salt + pepper (to taste). Whisk and let the mixture simmer while your noodles cook
  7. Add your veggies to the sauce mixture and stir
  8. Strain your noodles, then add those to the skillet and toss with the sauce. Add more salt and pepper if needed
  9. Serve with fresh parsley (optional)
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 20 minutes
  • Category: Recipes
  • Cuisine: American

Nutrition

  • Serving Size: 4 people

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4 Comments

  1. I havenโ€™t made this yet.. but it looks delicious! Iโ€™m thinking of maybe adding Abbotโ€™s Chickโ€™n . I love their ground beef and their burgers.. never tried the chickโ€™n .. but this might be a great place to experiment. ๐Ÿ˜Š

    1. Hi Lisa! Yes! I think Abbotโ€™s would be great in this recipe โ˜บ๏ธ I LOVE Abbotโ€™s. This recipe was developed before Abbotโ€™s was created but I need to try it again with it! Hope you also like it. Thanks for your kind comment ๐Ÿฉท

  2. This was so so so so yummy! I did add chicken, but definitely doesn’t need it. I just had some in the fridge I figured I should use. It reminds me a lot of chicken pot pie (even if you exclude the chicken) because of the thickness of it. So yummy in these cold, winter months. Definitely would make this again ๐Ÿ™‚

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