chick'n noodle soup hallelujah

By Sarah's Vegan Kitchen · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, sliced carrots and diced celery with a generous pinch of salt. Cook 5 to 7 minutes, until the onion is translucent.
3. Add the minced garlic and cook about 1 minute, until fragrant.
4. Stir in the plant-based chicken, then pour in the 8 cups of broth. Add the thyme, parsley, bay leaves and nutritional yeast, stir, and bring to a gentle boil.
5. Add the pasta and cook, stirring now and then, until just shy of al dente.
6. Take the pot off the heat. Stir in the juice of half a lemon, then taste and adjust salt, pepper and lemon.
7. Serve right away, garnished with fresh parsley or dill if you like.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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