8 cups water
4 cubes vegetable bouillon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper, to taste
1-2 carrots, chopped
2 stalks celery, chopped
2 bay leaves
2 handfuls pasta
vegan chicken strips, to taste, cut about 1 inch long (I used Yves meatless chicken strips)
1. Bring the water to a simmer in a medium or large pot. Add the bouillon cubes to the simmering water and stir around until they're dissolved.
2. Add the oregano, basil, cumin, salt, and black pepper, to taste Simmer for a few minutes, then add carrots and celery. Simmer until slightly done (5-10 minutes).
3. Add pasta. Once the pasta is done to your liking, add the vegan chicken. Add them at the very end to heat them through, otherwise they turn out really soft and squishy.
Source of recipe: I've been sick for the past few days and really wanted some comforting noodle soup. This is my first ever foray into vegan soup, or making up any recipe for that matter--and I was amazed at how delicious it turned out!