Homemade vegan “chicken” noodle soup

• Meat

  • 64 oz Chicken flavored broth, vegan

• Produce

  • 3 Bay leaves, fresh
  • 4 Carrots
  • 3 Celery sticks
  • 1/4 cup Flat-leaf parsley
  • 2 Garlic cloves
  • 1 Onion
  • 1 tbsp Thyme, fresh

• Pasta & Grains

  • 12 oz Wide noodles, vegan

• Baking & Spices

  • 1 1/3 tbsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on veganmountainlife.com

Ingredients

• 2 tbsp of olive oil
• 1 diced onion
• 2 minced garlic cloves
• 3 chopped celery sticks
• 4 chopped carrots
• 3 fresh bay leaves
• 1 tbsp fresh thyme
• 1/4 cup of flat-leaf parsley
• 1 tbsp of salt
• 1 tsp salt
• 64 oz of vegan chicken flavored broth
• 12 oz of vegan wide noodles

Directions

• In a large stockpot, add the olive oil and heat over medium high heat. Add the onions, saute for five minutes or so, then add the garlic, the carrots, celery, bay leaves, thyme, parsley, and stir for a couple minutes. Add the broth, allow the mixture to boil gently until the veggies are tender. Add the noodles and boil until noodles are soft. Taste the soup and add salt and pepper to taste. I added 1 tbsp of salt and 1 tsp of pepper but it will vary on how salty the brand of broth is.
• Serve with a lemon wedge (it brightens the flavors) and toast! Enjoy!