Vegan Chicken Noodle Soup

• 4 cups no-chicken broth (such as Imagine Foods)
• 1/2 cup baby carrots, sliced into 1/4-inch rounds
• 1 stalk celery, chopped (about 1/2 cup)
• 1/2 tsp. granulated onion
• 3 oz. dry fettuccine, broken into 2-inch pieces (about 1/2 cup)
• 2 1/2 Tbs. plain TVP bits
• 2 green onions, thinly sliced (about 13 cup)
• 1 Tbs. minced fresh parsley

1. Combine broth, carrots, celery and onion in large saucepan over medium-high heat, and bring to a simmer.
2. Reduce heat to low, and stir in fettuccine.
3. Simmer, partially covered, 15 minutes.
4. Stir in TVP and green onions.
5. Cook 5 minutes more, or until vegetables and noodles are tender.
6. Remove from heat, stir in parsley, and season with salt and pepper.

nochicken broth, baby carrots, celery, onion, dry fettuccine, bits, green onions, parsley

Taken from www.vegetariantimes.com/recipe/vegan-chicken-noodle-soup/ (may not work)