Your skin is in for a treat! Come learn how to make your own nourishing DIY whipped body butter with our easy step-by-step recipe. You only need 4 all-natural ingredients to create a creamy, fluffy whipped body butter that melts into your skin to soothe, soften and moisturize. It’s also wonderful for homemade gifts! I’ve also included a couple optional ingredients to help make your body butter not greasy, along with frequently asked questions and pro tips for the best results possible. You can also choose to not whip the body butter and simply leave it more firm like a balm instead. What is Whipped Body Butter? Body butter is a rich, water-free moisturizer made of natural butters and oils like shea butter, cocoa butter, and coconut oil. When whipped, it becomes luxuriously light and fluffy – resembling frosting that looks good enough to eat! It’s semi-solid in a container but readily melts and spreads when it comes in contact with warm skin. Benefits for Skin Whipped body butter provides deep, long-lasting hydration that is perfect for rough patches or trouble spots like heels, elbows, hands and cuticles. It also protects the natural skin barrier and improves skin texture by softening skin, reducing inflammation, and enhancing elasticity. Body butter can help soothe skin irritation including eczema, scars, stretch marks, rashes, or other concerns. Shea Butter deeply nourishes and hydrates the skin, restoring softness and smoothness while reducing inflammation. Rich in vitamins and antioxidants, it supports skin’s natural barrier and elasticity while promoting a healthy, radiant glow. Cocoa Butter creates a protective layer that locks in moisture, leaving skin silky and supple. Its naturally soothing properties help reduce dryness and promote a youthful, even-toned appearance. Coconut Oil is pure gold for skin health! When comparing dozens of different plant-based oils, this study found that coconut oil was the ONLY one that checked ALL the boxes for anti-inflammatory, anti-aging, anti-bacterial, anti-cancer, and antioxidant properties along with wound healing and skin barrier repair benefits. The other liquid oil you choose to use in this body butter recipe (e.g. jojoba or sweet almond oil) will offer additional skincare benefits too. Please visit our guide on the 11 best carrier oils for skin to learn more about the pros, cons, and benefits of each – including their comedogenic rating! RELATED: Love DIY skincare? Don’t miss our homemade lip balm recipe, DIY bath salts, or guides on how to make lavender salve and calendula salve. Supplies Needed Double boiler (or create a DIY double-boiler by nesting a smaller pot inside a slightly larger pot) Measuring cups Stand mixer or hand mixer for whipping Final storage container(s) of choice, such a glass jars with lids or glass flip-top containers. For gifts, we like to use 4-ounce amber jars or pretty cobalt blue ones. Optional: plastic bag or piping bag to help fill jars Ingredients This recipe makes about 3 to 4 cups of body butter after whipping (2 cups not whipped). I prefer to use organic ingredients to make it as healing as possible! 1/2 cup shea butter (4 oz) 1/2 cup cocoa butter (4 oz) – if using cocoa butter wafers like us, simply pack the 1/2 cup as full as possible or use just over a half cup to make up for the extra air space between the wafers. 1/2 cup coconut oil (4 oz) – the kind that is solid at room temperature 1/2 cup liquid oil choice (4 oz) such as organic jojoba oil (my favorite), sweet almond oil or olive oil. Jojoba and argan oil are the lightest options to help make body butter non-greasy. To make it extra-therapeutic, you can also use herbal oils like homemade lavender oil, calendula infused oil, DIY rosehip oil or similar. Optional ingredients (add during whipping) 3 to 4 teaspoons of arrowroot powder, which will help make your body butter less greasy up to 40 drops essential oils such as lavender, chamomile, sweet orange, peppermint, or other scent of choice. We typically leave ours plain – the cocoa butter smells amazing on its own! Substitution notes: You can also make body butter using half shea and half mango butter (or shea butter alone), but shea and mango butter are much softer than cocoa butter. Therefore, I recommend reducing the amount of oil in this recipe by 2 to 3 Tbsp if you aren’t using cocoa butter. How to Make Body Butter Not Greasy Truth be told, body butter is always going to feel a little more oily than lotion since it doesn’t contain water. However, we’ve experimented with many whipped body butter recipes and have learned several tips to make them as smooth, absorbent, and non-greasy as possible. In general, whipped body butter is going to feel less greasy or heavy compared to non-whipped versions, so we’re off to a good start! Add 1 to 2 tsp of arrowroot powder (aka tapioca starch) per 8 ounces of body butter ingredients, which helps absorb some of the oil to create a drier, silkier finish. I listed this as an optional ingredient in our recipe, but highly recommend using it! Shea and cocoa butter are most commonly used for homemade body butter, but you could also experiment using mango butter – which is known to be even more soft, light, and non-greasy. The type of carrier oil you use will impact the texture too. For instance, lightweight “dry” oils like jojoba, grapeseed, or argan oil will feel less greasy compared to heavier oils like olive oil or avocado oil. While healing, castor oil is especially heavy and sticky. Consider adding stearic acid in addition to arrowroot powder. Stearic acid is a natural, non-toxic fatty acid that helps thicken, stabilize, and add a luxurious silkiness or “slip” to body butter, reducing greasy or sticky feelings. I’d only recommend this for serious body butter makers (just because it’s an extra thing to buy), but some of the best whipped body butter we’ve made included stearic acid! Around 3-6% stearic acid is a good starting point for body butter (about 1 to 1.5 Tbsp for this recipe) – added in the melting phase with the oils and butters. Instructions 1) Melt Combine the shea butter, cocoa butter, coconut oil and other liquid oil of choice in a double boiler. (Do not add the optional arrowroot powder or essential oils yet!) Add enough water to the lower pot so that it’s touching the bottom of the upper pot. Heat the ingredients on the stovetop (uncovered) over medium heat until everything is fully melted and combined. If you don’t want to whip your body butter, you can mix in the arrowroot powder and essential oils at this time (after melting, once it’s removed from the heat) and then pour the melted ingredients into final storage containers of choice. Otherwise, continue to the cooling and whipping phase. 2) Partially Cool Once melted, remove the mixture from the heat and allow it to cool until it’s semi-firm but not hard to the touch. The surface should be solidified, but still soft enough that you can easily press your finger into it. This can take a few hours in the refrigerator or about half an hour in the freezer, but be sure to set a timer! Depending on your schedule, you can also simply let it sit out to cool overnight (not in the fridge) and whip the next day. However, rapid cooling can help prevent the shea butter from getting grainy. Expert Tips The ideal consistency for whipping body butter is solid but soft, which will allow you to whip air into it so it becomes light and fluffy. It can be difficult to whip if it’s too cold or hard, so if you accidentally leave it in the fridge or freezer too long, allow it to warm up at room temperature until it’s a bit softer before whipping. On the other hand, if it’s still partially melted or very soft, it may not hold air and fluff up well either. 3) Whip the Body Butter Once the mixture has cooled to semi-firm, transfer it to a stand mixer (or mixing bowl to use a hand mixer) and add the optional arrowroot powder and essential oils at this time. Now whip the body butter using a stand mixer or hand beater for approximately 5 minutes. Start at a low speed just to incorporate the powder, and then move to a high speed. Stop to stir the sides once or twice while whipping. The mixture will quickly turn from yellow to white and double in size as you whip it to introduce air. 4) Package and Enjoy Finally, transfer the finished whipped body butter into storage containers of choice, such as glass jars with a tight-fitting lid. You can either gently spoon and press the body butter into the containers, or transfer it to a piping bag (or ziplock bag) to squeeze it into the containers. I only find this necessary when I want to make a pretty swirl pattern, though it can also help reduce empty air space in the jar if done carefully. Add a cute label and/or piece of ribbon or twine to the lid to share these as the perfect handmade gift. Now enjoy! Whipped body butter may feel just a tad oily when first applied, but will absorb within minutes to leave your skin feeling soft, smooth, and supple – not greasy. Storage and Shelf Life Store homemade body butter in cool, dry location that isn’t prone to temperature swings. If your home is warm, you may want to store it in the refrigerator (especially during the summer) so it doesn’t melt. Whipped body butter should stay good for up to a year or possibly longer. Good sanitation practices (e.g. using clean, dry tools) as well as the type of raw ingredients you used in the recipe will influence the shelf life. For instance, jojoba oil has a shelf life of up to 5 years while olive oil and sweet almond oil are only good for up to a year after opening. Refrigeration will also help extend the shelf life. Any introduction of water will make it spoil faster. Frequently Asked Questions Why won’t my body butter whip? Altering the ratios of butter and oil in this recipe (or using different ingredients) could cause issues whipping the body butter, making it either too heavy or too thin to hold air and structure as it’s beaten. If the mixture is too cold (such as after rapid cooling in the fridge) or too warm (semi-melted) it may also not whip well. The ideal texture should be solid but soft. Why is my body butter melting? Body butter is designed to readily melt into skin as it’s applied, but is also prone to melting if it’s stored in too-warm of a location. The natural melting point of shea butter is 89-100F, and even lower when mixed with oils. Cocoa butter has a slightly higher melting point of 93-101F. Therefore, store your body butter in a cool location or even in the refrigerator. You can also try reducing the amount of oil in the recipe. How to make body butter more firm? To make whipped body butter more firm (and potentially melt less easily) you can experiment with adding more butter (or less oil) or a small amount of beeswax (2 Tbsp for this recipe) which has a much higher melting point. However, firmer body butters may not whip as easily. Storing body butter in the fridge will also make it feel firmer. How to make body butter less greasy? In addition to whipping it, adding arrowroot powder (tapioca starch), stearic acid, lightweight carrier oils, and/or mango butter are a few ways to make body butter less greasy. See a more detailed explanation and troubleshooting tips in the related section at the start of this article. Why is my body butter grainy? Shea butter and coconut oil can naturally turn gritty or grainy when exposed to temperature swings, especially if it melts and re-hardens several times (such as being left in a hot car or during shipping). The initial heating/cooling involved in making body doesn’t usually cause this though, especially if it’s rapidly cooled. Enjoy! This is one of my favorite things to put on my skin during the winter. In fact, we considered selling body butter in our shop alongside our organic calendula body lotion, healing salves, and lip balms… but it was going to be too tricky to ship, so I decided to share the recipe with you here instead. I hope you love this whipped body butter recipe as much a we do! Please leave a review once you give it a try. You may also like: Easy Lip Balm Recipe (How to Make Homemade Lip Balm) How to Make Medicinal Herb Infused Oil: Two Ways How to Make Salve or Balms 101: Simple Flexible Recipe DIY Bath Salt Recipe (How to Make Soothing Bath Salts) Print DIY Whipped Body Butter: Easy, Natural, Non-Greasy An easy DIY whipped body butter recipe that is creamy, fluffy, all-natural, and non greasy. It will melt right into your skin to soothe, soften and moisturize dry or irritated skin. Keyword diy whipped body butter, homemade body butter, whipped body butter recipe Cook Time 20 minutes minutesCooling Time 1 hour hour Servings 3.5 cups EquipmentDouble boiler (or create a DIY double-boiler by nesting a smaller pot inside a slightly larger pot)Measuring cupsStand mixer or hand mixer for whippingFinal storage container(s) of choice, such a glass jars with lids or glass flip-top containers. For gifts, we like to use 4-ounce amber jars or pretty cobalt blue ones.Optional: plastic bag or piping bag to help fill jars IngredientsBase Ingredients (melt together)1/2 cup shea butter (4 oz)1/2 cup cocoa butter (4 oz) *see substitution notes below1/2 cup coconut oil (4 oz) solid at room temperature1/2 cup liquid carrier oil (4 oz) such as jojoba oil, sweet almond oil, olive oil, or other oil choice. Lightweight "dry" oils like jojoba, argan, or grapeseed will make body butter less greasyOptional (add later during whipping)1-2 tsp arrowroot powder or tapioca starch – to make body butter less greasy20-40 drops essential oils of choice, such as lavender, chamomile, sweet orange or peppermint InstructionsCombine the shea butter, cocoa butter, coconut oil and other liquid oil of choice in a double boiler. (Do not add the optional arrowroot powder or essential oils yet!) Add enough water to the lower pot so that it’s touching the bottom of the upper pot. Heat the ingredients on the stovetop (uncovered) over medium heat until everything is fully melted and combined.Remove the mixture from the heat and allow it to cool until it’s semi-firm but not hard to the touch. The surface should be solidified, but still soft enough that you can easily press your finger into it. (You can speed this up in the refrigerator or freezer, but be careful not to over-chill until it's totally hard.) Once the mixture has cooled to semi-firm, transfer it to a stand mixer (or mixing bowl to use a hand mixer) and add the optional arrowroot powder and essential oils at this time. Now whip the body butter using a stand mixer or hand beater on high for approximately 5 minutes (starting on low speed just to incorporate the powder). Stop to stir the sides once or twice while whipping. The mixture will quickly turn from yellow to white and double in size as you whip it to introduce air. Transfer the finished whipped body butter into storage containers of choice, such as glass jars with a tight-fitting lid.You can either gently spoon and press the body butter into the containers, or transfer it to a piping bag (or ziplock bag) to squeeze it into the containers. Store homemade body butter in cool, dry location that isn’t prone to temperature swings – where it should stay good for up to a year or longer. If your home is warm, you may want to store it in the refrigerator so it doesn’t melt, which will also extend the shelf life. **You can also choose to NOT whip this recipe and leave it more firm like a balm – see notes and tips below. Notes*Substitution notes: You can also make body butter using half shea and half mango butter (or shea butter alone), but shea and mango butter are much softer than cocoa butter. Therefore, I recommend reducing the amount of oil in this recipe by 2 to 3 Tbsp if you aren’t using cocoa butter. **If you do NOT want to whip the body butter, add the optional arrowroot powder and essential oils to the mixture once it’s melted, but after it’s removed from the heat. Then simply pour into storage containers of choice and cool.  Yield will be about 2 cups. The post DIY Whipped Body Butter Recipe: Easy, Natural, Non-Greasy appeared first on Homestead and Chill.

Read the original post "Potatoes Au Gratin" on A Modern Homestead. Learn how to make homemade Potatoes Au Gratin. This recipe features a cheesy sauce using simple ingredients like garlic, milk, and cheese, without using any heavy cream.  Potatoes Au Gratin is a great make-ahead dish that can be prepped and put into the fridge to bake within 2 days! My family DEVOURS this dish, and... Read More The post "Potatoes Au Gratin" appeared first on A Modern Homestead.

Read the original post "Homemade Marshmallows" on A Modern Homestead. These homemade marshmallows are fluffy and soft, and so simple with this easy recipe that only uses a few common ingredients (and no corn syrup)! Once you’ve made homemade marshmallows, you’ll never go back to store-bought! A long time ago (over 20 years ago), I found out that I was allergic to corn. My response... Read More The post "Homemade Marshmallows" appeared first on A Modern Homestead.

Read the original post "Mini Pecan Pies" on A Modern Homestead. Add these adorable mini pecan pies to your holiday menu this year! With an easy one-bowl recipe, these can be made months in advance and frozen. Thaw them before your Thanksgiving dinner for the perfect, easy dessert. Make these with einkorn flour or your favorite pie crust! Back in Feb, my sister-in-law was expecting her... Read More The post "Mini Pecan Pies" appeared first on A Modern Homestead.

You’re going to love our delicious vegan chicken noodle soup recipe. It’s quick and easy to make, cozy and nutritious, and offers all the comforting nostalgic flavors of classic chicken noodle soup – but with a vegan/vegetarian twist! We often make a double batch to enjoy throughout the week, or to freeze leftovers for easy future meals. We created this recipe with inspiration from my Dad’s homemade chicken noodle soup (my favorite as a kid), our love for plant-based meals and leafy greens, and the voice of my nutritionist Mama in the back of my head – saying “eat your protein!” You can easily make gluten-free vegan chicken noodle soup too. Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission.  How do I make chicken noodle soup vegan?  It’s very easy to make classic chicken noodle soup completely vegan or vegetarian. All you need to do is swap the broth and skip the chicken! Rather than using chicken broth, replace it with vegetable broth, ‘no-chicken broth’, or vegetable bouillon. We love to use homemade vegetable broth that we make from saved veggie scraps. Instead of chicken, we usually like to add beans as a source of protein – though you can make vegan chicken noodle soup with cubed or crumbled tofu, tempeh, faux chicken, or other vegan meat substitute instead. Vegetarians may also enjoy the addition of eggs. Ingredients  1 large yellow, sweet, or white onion 4 large celery stalks 4 large carrots  3 Tbsp olive oil (or butter) 5 cloves of garlic  1 Tbsp fresh thyme (1 tsp dry) 1 tsp dried basil 2 or 3 bay leaves, fresh or dry  3 packed cups of chopped hearty leafy greens such as kale, green cabbage, Swiss chard, or collard greens (de-stemmed) 8 cups (2 quart containers) of no-chicken broth or vegetable broth (low sodium). Or, use concentrated “better than bouillon” paste mixed with water to achieve the same volume.  1 can (15 ounces) beans of choice such as white beans, pinto beans or chickpeas – or similar volume of diced or crumbed tofu or other chicken alternative. 1/8 tsp of ground cloves (my Dad’s special touch) salt and pepper to taste Up to one 12 oz package of noodles of choice (see options below) Optional Ingredients The base recipe is excellent without these few optional, less-traditional ingredients – but they’ll elevate your vegan no-chicken noodle soup to the next level of delicious, and are what make this recipe extra special! So if you can, try to add at least a couple of them. 2 Tbsp miso paste – which gives the soup a wonderful umami taste! We love the organic chickpea or light white miso from Miso Master (found at our local Whole Foods).  1 Tbsp nutritional yeast 1 Tbsp fresh sage, about 8 to 12 leaves finely minced (1 tsp dry) chopped fresh parsley to top/serve Noodle Options Egg noodles are a chicken noodle soup classic, though obviously not vegan. So, simply choose your favorite noodles instead! You can use long noodles like spaghetti, fettuccini, or pappardelle or short noodle options such as tubular penne, spiral-shape fusilli, bowtie farfalle, or orzo. We’ve even used pad thai noodles in a pinch!  If you’re looking for a gluten-free option, I highly suggest organic brown rice noodles from Jovial. They hold up really well in the soup, even after re-heating leftovers. As a lower carb option, you can easily use only half or two-thirds of the 12-ounce package. (We used an 8 ounce package in this particular batch and it was plenty.) Instructions 1) Saute Veggies and Herbs To prep: chop or dice the onions, carrot, and celery into bite-size pieces, and finely mince the garlic and herbs. Wash and de-stem the leafy greens (kale, cabbage, etc) and roughly chop or tear into bite-size pieces as well. Heat 3 Tbsp of olive oil, butter, or vegan butter in a medium to large saucepan and add the onions, carrot celery along with a sprinkle of salt and pepper. Saute over medium-high heat until the onions are translucent and the celery and carrots become just fork-tender (about 10 minutes). Stir occasionally.  Next, add the chopped leafy greens, minced garlic and herbs (plus bay leaves) to the pot and sauté another for 5 minutes, stirring occasional. This is where the flavor and aroma of vegan chicken noodle soup starts to come to life! 2) Add Broth, Beans and Noodles Once the veggies and herbs are nice and happy, add all of the other called-for ingredients EXCEPT the noodles and miso: the vegetable broth, nutritional yeast, ground cloves, and beans. (Drain and rinse the beans before adding them.) Now, turn up the heat up and bring the soup to a boil before adding the noodles. I personally like to break long spaghetti-like noodles in half first. Following the recommended time on your chosen noodle package, boil the soup until the noodles are just about done but still slightly al dente so they don’t get mushy or fall apart. (They’ll continue to cook a bit once you turn off the heat.) Stir occasionally. Alternatively, you could cook the noodles in a separate pot of water, drain them, and then add the cooked noodles to the rest of the soup. This will keep the broth slightly less starchy, but we don’t find it necessary! The simple one-pot nature of this vegan chicken noodle soup recipe is part of what makes it extra easy. Our favorite miso. Not sponsored, just big fans! It’s best to thoroughly mix the paste in water before adding it to the soup. 3) Add Optional Miso If you’re adding the optional miso paste, wait to do so until the soup is about finished cooking or just before serving. Simmering is okay, but it’s best to avoid boiling miso to preserve the maximum nutritional value, probiotics, and flavor! Rather than adding the paste straight to the pot, thoroughly mix and dissolve the miso paste in a separate bowl of warm water (about 1/2 cup of water) before adding to the soup. Otherwise it tends to stay in clumps. Finally, give your vegan chicken noodle soup a taste-test and add more salt and pepper to taste (if needed). 4) Serve and Enjoy It’s time to dig in! We love to serve our vegan chicken noodle soup with a slice of homemade sourdough bread and a sprinkle of fresh chopped parsley on top. Don’t miss our simple no knead sourdough bread recipe or our extra-fluffy and delicious sourdough focaccia! Store leftovers in the refrigerator and enjoy within 5 days. Or, freeze extras in freezer-safe containers – (like our favorite BPA-free quart containers) where it will stay good for up to 6 months. For the best results, defrost in the refrigerator one day before you want to eat it and reheat on the stovetop. Enjoy! Thank you for following along and giving our vegan no-chicken noodle soup recipe a try! We hope you have a comforting, cozy, and highly-satisfying meal in your near future. Please leave a review to let us know how you liked it! You may also like: Creamy Roasted Tomato Basil Soup with Fresh Tomatoes (Vegan) Hearty Green Lentil Vegetable Soup Recipe (Vegan) How to Make Homemade Veggie Broth from Saved Kitchen Scraps Creamy Potato Leek Soup (vegan) Best Creamy Roasted Cauliflower Soup Recipe (Vegan Options + Freezer Tips) Butternut Squash and Sage Soup (vegan) Vegan Roasted Sugar Pie Pumpkin 3-Bean Chili Recipe Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. Print Easy Vegan No-Chicken Noodle Soup An easy, cozy, delicious vegan no-chicken noodle soup recipe with all the comforting nostalgic flavors of classic chicken noodle soup – with several protein options to make it extra nutritious! It's also easy to make gluten-free and freeze extra for later. Course Main Course, SoupKeyword No-chicken noodle soupe, Vegan chicken noodle soup, Vegetarian chicken noodle soup Prep Time 15 minutes minutesCook Time 25 minutes minutes Servings 6 servings EquipmentStock pot or large saucepan Ingredients1 large onion – yellow, sweet, or white4 large celery stalks4 large carrots3 Tbsp olive oil (or butter)5 cloves garlic1 Tbsp fresh thyme (or 1 tsp dry)1 tsp dried basil2 or 3 bay leaves, fresh or dry3 cups chopped hearty greens such as kale, green cabbage, Swiss chard, or collard greens (de-stemmed)8 cups no-chicken broth or vegetable broth (low sodium, 2 quart containers)1 can beans of choice, such as white beans, pinto beans or chickpeas (approximately 15 ounces) – or similar amount of diced or crumbled tofu or vegan "chicken"1/8 tsp ground cloves salt and pepper, to tasteup to one 12 oz package of noodles of choice (*see noodle notes below)Optional but recommended 2 Tbsp miso paste (dissolved in 1/2 cup warm water before adding to soup at the end)1 Tbsp nutritional yeast1 Tbsp fresh sage, about 8 to 12 leaves, finely minced (or 1 tsp dry)chopped fresh parsley to top/servebread or crackers, for serving InstructionsAdd olive oil or butter to the bottom of your stockpot or sauce pan and turn it on over medium-high heat. Add chopped onions, celery, and carrots, along with a sprinkle of salt and pepper. Saute until the onions become translucent, and the carrots and celery are just fork-tender (about 10 minutes). Stir occasionally. Next, add the herbs (minced if fresh) and minced garlic along with the chopped leafy greens. Add optional sage and whole bay leaves now. Cook about five minutes, stirring on occasion. Add all of the other called-for ingredients except the noodles: the no-chicken broth or vegetable broth, nutritional yeast, ground cloves, and beans or tofu. (Drain and rinse canned beans before adding them). Bring to a boil before adding noodles.Add noodles. Break long spaghetti-like noodles in half first. Follow the recommended time on your particular noodle package, but remove from heat when the noodles are just about done but ever-so-slightly al dente still. They’ll continue to cook a bit once you turn off the heat. Stir on occasion while cooking.Add optional miso paste when the soup is about finished cooking or just before serving. (It's best to avoid boiling miso to preserve the maximum nutritional value, probiotics, and flavor.) Thoroughly mix and dissolve the miso paste in a separate bowl of warm water (about 1/2 cup) before adding to the soup so it won't clump. Serve and enjoy! We love our vegan chicken noodle soup with homemade sourdough bread and a sprinkle of fresh chopped parsley on top. Store leftovers in the refrigerator and enjoy within 5 days.Freeze extras in freezer-safe containers for up to one year (best quality if used within 6 months). Defrost in the refrigerator the day before use, and reheat on the stovetop. NotesNoodle notes:  Egg noodles are a chicken noodle soup classic, but you can use any type or long or short noodles that you prefer. As a gluten-free option, I highly recommend Jovial organic brown rice noodles To make it lower carb, use only half or two-thirds of the 12-ounce package. We used an 8 ounce package in this particular batch, and it was plenty! For ease, we always cook our noodles right in the same pot as the soup. However, you can also cook them in a separate pot of water and add them to the soup at the end, or add noodles to each bowl of soup upon serving.  The post Easy Vegan No-Chicken Noodle Soup Recipe (With Protein!) appeared first on Homestead and Chill.