“Chicken” Noodle Soup by http://www.vegcooking.com
Category: Soups

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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2 to 3 Tbsp. olive oil
2 carrots, peeled and diced
1 parsnip, peeled and diced
1 medium onion, finely diced
2 stalks celery, diced
2 bay leaves
6 cups boiling water mixed with faux-chicken bouillon powder, according to package directions Salt and pepper, to taste
1 lb. faux chicken, torn into bite-size chunks
2 Tbsp. fresh parsley, minced
1/2 lb. eggless flat noodles


Instructions:
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Heat the oil in a large pot over medium heat. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
Add the bay leaves, faux-chicken broth, salt, and pepper to the pot, raise the heat, and bring to a boil. Add the faux-chicken chunks, parsley, and noodles, return the soup to a boil, then reduce the heat and simmer for 10 minutes, until the noodles are tender.
Remove the bay leaves and serve.


Additional comments:
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Makes 4 servings



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