Vegetarian "chicken" Noodle Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 2 bay leaves
• salt and pepper
• 6 cups vegetable broth (i recommend imagine no-chicken broth)
• 1 lb vegetarian chicken strips, cubed (i recommend lightlife's chik'n style strips)
• 1/2 lb egg noodles (i recommend de boles organic eggless ribbon style pasta)
• 2 tablespoons fresh parsley, chopped
• 1/4 cup fresh dill, chopped

Recipe

• 1 1. heat the oil in a large pot over medium heat.
• 2 2. add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
• 3 3. add the bay leaves and season with salt and pepper, to taste.
• 4 4. add broth, turn up the heat, bring to a boil.
• 5 5. add the veggie chicken chunks, return to a boil, then reduce heat to medium.
• 6 6. add noodles and simmer until the noodles are tender, about 8 minutes.
• 7 7. remove from heat.
• 8 8. add parsley and dill, stir, remove the bay leaves and serve.
• 9 9. (add water or more broth to reach desired thickness.).