This soup is truly as warm and soothing as traditional chicken soup, but uses vegan “chicken” strips. We like Morning Star or Gardein brands.

Ingredients:

• ½ lb vegan “chicken” strips, diced
• 3 cups vegetable broth
• 2 Tbsp olive oil
• 1 large celery stalk, finely sliced
• 1 large carrot, peeled and finely sliced
• 1 medium onion, diced
• 1 clove garlic, finely minced
• 1 cup frozen green peas
• Cooked noodles of your choice, warm or at room temperature
• Salt and pepper to taste

Preparation:

Cook 2-servings of noodles per package directions, and drain well. (We like extra fine egg noodles.) In a medium saucepan, saute celery, carrots, onion, and garlic in olive oil until vegetables soften. Add vegetable broth and simmer until veggies are cooked through. Then add peas and cubed “chicken” strips and cook until soup is piping hot. Add salt and pepper to taste. To serve, scoop noodles into a bowl and ladle the soup and veggies over the top.