VEGAN CHICKEN NOODLE SOUP
-1 medium onion
-2 medium carrots
-2 sticks of celery
-2 cloves of garlic
– 2 tablespoons olive oil
-6 cups vegetable stock
-1 package of soy chicken
-1/2 package of linguine noodles (any long noodles work, I use gluten-free pasta)
-3 tablespoons of fresh poultry seasoning*
-Salt and pepper to taste
In a large pot, sauté the onion on medium until clear. Add the carrots and celery, sauté until golden brown.
Meanwhile, chop the soy chicken into small pieces and sauté in a small pan until the edges are browned (I like mine pretty cooked, but obviously cook it less if you prefer).
Add the vegetable stock to the onion mixture. Break the noodles into thirds and add to the stock. When the chicken is done, add to the pot. Bring to a boil and gently simmer until the noodles are done. Add the fresh herbs, salt, and pepper.
*At the grocery store I get a package of all the herbs together- Safeway and Superstore usually carries it. If you can’t find this just use a mixture of oregano, sage, rosemary, and parsley.