Incredible Vegan Chicken Noodle Soup Recipe
2-3 Tbs Olive Oil
3 medium carrots, peeled and diced
1 medium onion, finely diced
2 stalks celery, diced
2 bay leaves
1/2 tsp poultry seasoning
6 C boiling water mixed with Vogue Cuisine Instant Vegebase (or other vegan boulion powder) according to package directions
Salt & Pepper to taste
1 lb. vegan faux chicken, torn or cut into bite sized pieces
2 Tbs parsley, minced
1/2 lb eggless flat noodles (try Mueller's Dumpling noodles)
Heat oil in large pot over medium heat. Add the carrots, celery, and onion and cook until soft, about 5 minutes. Add the bay leaves, poultry seaoning, Vegebase broth, salt and pepper to the pot and raise the heat. Bring to a boil. Add the faux chicken chunks, parsley, and noodles, return pot to a boil. Reduce the heat and simmer for 10 minutes or until noodles are tender.