Ingredients

The following ingredients have 4 Servings
  • 1 tbsp extra virgin olive oil
  • 1 carrot (chopped)
  • 1 celery stalk (chopped)
  • 1/2 onion (chopped)
  • 2 cloves of garlic (sliced)
  • 8 oz vegan chicken pieces (gluten-free if needed, see notes)
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp poultry seasoning
  • 2 bay leaves
  • 4 cups vegetable stock
  • 4 oz vegan noodles (gluten-free if needed, I used fusilli)

Instruction

  • Heat the oil in a large pot. If you don't consume oil, use some extra vegetable stock or water instead.
  • Add the veggies (carrot, celery, onion, and garlic) and the vegan chicken pieces and cook over medium-high heat until golden brown, stirring occasionally.
  • Incorporate the rest of the ingredients (except the pasta), stir, and bring to a boil. Then add the pasta and cook over medium-high heat for 10 minutes or until the pasta is cooked.
  • Remove from the heat, discard the bay leaves, and serve your vegan chicken noodle soup immediately. I added some chopped fresh parsley on top, but that's optional.
  • Keep the leftovers in a sealed container in the fridge for 5 to 7 days.