Vegetarian Chicken Noodle Soup

• 2 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 2 bay leaves
• salt and pepper
• 6 cups vegetable broth (I recommend Imagine No-Chicken broth)
• 1 lb vegetarian chicken strips, cubed (I recommend Lightlife's Chik'n Style Strips)
• 1/2 lb egg noodles (I recommend De Boles Organic Eggless Ribbon Style Pasta)
• 2 tablespoons fresh parsley, chopped
• 1/4 cup fresh dill, chopped

1. 1. Heat the oil in a large pot over medium heat.
2. 2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
3. 3. Add the bay leaves and season with salt and pepper, to taste.
4. 4. Add broth, turn up the heat, bring to a boil.
5. 5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
6. 6. Add noodles and simmer until the noodles are tender, about 8 minutes.
7. 7. Remove from heat.
8. 8. Add parsley and dill, stir, remove the bay leaves and serve.
9. 9. (Add water or more broth to reach desired thickness.).

olive oil, carrots, parsnip, onion, celery, bay leaves, salt, vegetable broth, chicken strips, egg noodles, fresh parsley, fresh dill

Taken from www.food.com/recipe/vegetarian-chicken-noodle-soup-422304 (may not work)