Vegan Chicken Noodle Soup

Image: White ceramic serving bowl containing one serving of soup made with various ingredients.

Description: If you like vegan meat replacements, this quick cooking vegan chicken noodle soup made with soy chicken replacement is sure to fill you up and keep you warm during the cold weather.

Yield: Recipe makes 3-4 servings

Ingredients:

• 8 cups water

• 1 – 8oz bag Alpha Strips, Plant-Based, Grilled Chik'n (or preferred plant-based chicken meat)

• 2 vegetarian chicken bouillon or vegetable bouillon

• 4 servings (8 ounces/225 grams dry) of thin spaghetti, broken in thirds

• 4 whole carrots, chopped

• 2 cups celery, chopped

• 1 white onion, chopped

• 6 cloves garlic, minced

• 1 tablespoon avocado oil

• 1 teaspoon dried thyme

• 1/2 teaspoon fennel seed

• 1/2 teaspoon cayenne pepper, or to taste

• 2 teaspoons smoked paprika

• 1/2 teaspoon celery seed

• 1 teaspoon old bay seasoning

• 1 teaspoon hot pepper flake, or to taste

• 1 teaspoon black pepper

• 1 cup + 1 table spoon of fresh parsley, chopped (Reserve 1 tbsp for garnish)

• 1 teaspoon apple cider vinegar, for finishing

• Extra virgin olive oil, for finishing

Directions:

Preheat a big stock pot to medium heat and add 1 tablespoon of avocado oil. Add the vegan chicken pieces, carrots, garlic, celery, onion and seasonings to the pot and cook on medium 4-5 minutes, stirring occasionally.

Add the water and vegetarian/vegetable bouillon to the pot. Turn heat to high to bring it to a rapid boil. Stir to dissolve the bouillon into the soup.

Once boiling, reduce heat to medium and add the broken noodles and cover with a lid. Cook for 10 minutes or until the noodles are done to your preferred texture/doneness.

Remove from heat. Ladle into bowls. Add the apple cider vinegar and chopped parsley to each serving. Adjust taste for salt and pepper. Serve and enjoy!