1 cup mini spiral shaped pasta (they fit so well into a spoon)
1 yellow onion, chopped small
1 cup water
4 to 8 ounces vegan chick'n strips, chopped very small
2 medium celery stalks and leaves, chopped small
1 long carrot, cut in half then chopped (better than plain carrot circles)
3 tablespoons chopped parsley
2 tablespoons nutritional yeast (optional)
1 tablespoon garlic powder
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
32 ounces vegetable broth (e.g., "Imagine" brand No-chicken broth)
1. Boil water in a medium pot. Throw in pasta and cook for about 7 minutes or until al dente. Drain and put aside.
2. While pasta is cooking, saute onion in olive oil until it is sweating.
3. Stir in water, celery, carrot, parsley, nutritional yeast, garlic powder, salt, and pepper. Simmer on high for about 5 minutes, adding more liquid as needed. The vegetables should be softening at this point.
4. Pour in the box of broth and stir well. Allow soup to simmer on medium for about 10 minutes to blend flavors. Only add noodles at the end of this so they don't get over cooked.
This is very soothing if you have a cold or flu. Serve with a side of TLC <3
Source of recipe: I made it up based on what I remember from real chicken noodle soup.