Recipe Adaptations

Vegan

We simply substituted vegetables for chicken in this super easy recipe.

You Will Also Need: 

• 1 Tbsp. olive oil
• 1 Red bell pepper, chopped
• 6 cups Vegetable broth (48 oz.)
• 1 small can cream-style corn (15 oz.)

Here’s What You Do:

1. Heat oil in a 3 or 4-quart pot, sauté red pepper about 5 minutes.  Reduce heat, stir in contents of soup mix.
2. Add broth and canned corn, undrained.  Raise heat to a simmer, cover, and reduce heat to low for 15-20 minutes.
3. Turn off heat and let stand 5 minutes, and serve.

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Recipe Variations

FRONTIER SOUPS FRIED RICE

Add 1/2 cup of white wine for last 10 minutes of cooking time.

1. Saute 1 cup of long grain white rice in 2T of butter.
2. Stir in the contents of the vegetable seasoning packet from the chicken noodle mix.
3. Add 4 cups of chicken broth, bring to a simmer, cover and cook 15 minutes on low.
4. Add the noodles, simmer 10 minutes more until all liquid is absorbed and serve!

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong!  Feel free to omit any of our recommended additions and/or add any of your favorites!

• To reduce sodium: use a low-sodium broth, bone broth, or stock.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!