Vegan Chicken Noodle Soup

• Meat

  • 1 cup Chicken pieces, frozen vegan

• Produce

  • 1 Bay leaf
  • 1 cup Carrots
  • 1/2 cup Celery
  • 1/2 cup Onion

• Canned Goods

  • 4 cups Vegetable broth

• Pasta & Grains

  • 1 1/2 cups Wide noodles, egg-free

• Baking & Spices

  • 1/2 tsp Italian seasoning, dried

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on namelymarly.com

Ingredients

• 1 cup sliced carrots
• 1 tablespoon olive oil
• ½ cup chopped onion
• ½ cup chopped celery
• 4 - 5 cups vegetable broth*
• 1 cup frozen vegan chicken pieces, chopped**
• 1½ cups egg-free wide noodles***
• 1 bay leaf
• ½ teaspoon dried Italian seasoning

Directions

• In a small, microwave safe bowl, add the sliced carrots with a little bit of water. Cover and cook in the microwave for 2 - 3 minutes, until tender. Allow to cool. In a large pot over medium heat, add the olive oil, chopped onion, and chopped celery. Cook until just tender. Add the vegetable broth, vegan chopped chicken pieces, and noodles. Once the carrots are cool enough to handle, add the cooked carrots (including the liquid it was cooked in). Sprinkle the top with the Italian seasoning and add the bay leaf. Bring it to a boil and reduce heat to simmer, about 10 - 15 minutes.