Recipe makes 3-4 Servings

Ingredients:

• 6 cups water

• 1 1/2 tbsp vegetarian chicken bouillon or vegetable bouillon

• 1 tsp dried thyme

• 1/2 tsp fennel seed

• 1/2 tsp cayenne pepper, or to taste

• 2 tsp smoked paprika

• 1/2 tsp celery seed

• 1 tsp old bay seasoning

• 1 tsp hot pepper flake, or to taste

• 1 tsp black pepper

• 3 servings of thin spaghetti, broken in thirds

• 4 cloves garlic, minced

• handful fresh parsley, rough chopped

• 3 whole carrots, chopped

• 2 cups celery, chopped

• 1 white onion, chopped

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

• 1 tsp apple cider vinegar, for finishing

• Extra virgin olive oil, for finishing

Directions:

Preheat a big stock pot to medium heat and add a bit of cooking 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 bouillon to the pot and turn heat to high to bring it to a 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. Adjust for salt and pepper.  Serve.