Vegetarian Chicken Noodle Soup

• 2 teaspoons Olive Oil
• 1/2 whole Small White Onion, Diced
• 3 whole Carrots, Washed Peeled And Cut Into Discs
• 2 stalks Celery, Wiped Clean, Halved Length-wise And Chopped
• 3 cloves Garlic, Finely Minced
• 1 teaspoon Fresh Thyme, Finely Chopped
• 4 cups Low Sodium Vegetable Broth
• 1- 1/2 cup Unsalted Vegetable Stock
• 2 cups Water
• 1- 1/2 cup Frozen Meatless Strips (Simple Truth Brand Meatless Grillers Or Similar), Thawed And Cut Into Bite-size Pieces
• 6 ounces, weight Whole Wheat Wide Egg Noodles
• Chopped Parsley For Garnish

1. Start by heating the olive oil in a stock pot or Dutch oven over medium heat.
2. Then add onions, carrots, celery, garlic and thyme and stir well.
3. Cook until softened but not browned.
4. Next add vegetable broth, stock and water and stir.
5. Bring soup to a boil.
6. It will take about 10-12 minutes to bring to a boil.
7. While soup is coming to boil, take the frozen meatless strips, place them in a microwave-safe bowl and microwave for 30 seconds to 1 minute or until thawed.
8. Cut strips into bite-size pieces.
9. Once soup is boiling, add the meatless chicken and noodles and cook until noodles are al dente, stirring occasionally.
10. You can refer to the package instructions for cook time but for the wide whole wheat egg noodles it will typically be about 8 minutes.
11. Ladle 1 or 1 1/2 cups into bowls, garnish with chopped parsley and enjoy!

olive oil, white onion, carrots, stalks celery, garlic, fresh thyme, vegetable broth, water, simple, egg noodles, parsley

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-e2809cchickene2809d-noodle-soup/ (may not work)