Vegan Chicken Noodle Soup

Ingredients:

1 1/2 cup of dry pasta

2 cups of frozen vegan chicken(optional)

6-8 cups of vegetable or no-chicken broth

1 cup of chopped onions

1 cup of sliced carrots

1 cup of sliced celery

1 tbsp minced garlic

2 tbsp of olive oil

1 tbsp garlic powder

2 tsp black pepper (more or less based on your preferences)

2-3 tsp of salt (more or less based on your preferences)

1/2 tbsp dried oregano

3/4 tbsp dried parsley

Instructions:

Add olive oil to a large pot over low-medium heat

When the oil is hot, add in the onions, celery, and carrots. Cook for 6 minutes or until the vegetables are tender

Next, add in minced garlic and sauté for 1-2 additional minutes

Add in all of the seasonings and stir

Next, add in the broth and stir. Cover with a lid and let simmer for 10 minutes. Taste the soup mix and adjust seasonings as needed

Next, add in the pasta and mix well. Cover with a lid and let the soup simmer for 4 minutes

Now, add in the vegan chicken pieces (if using). Cover and let simmer for 10 minutes or until the pasta is tender and the vegan chicken is no longer frozen