Vegan "chicken" noodle soup

From Sarah and Kara's Recipes


  • 2 tbsp extra virgin olive oil
  • 2 tbsp vegan margarine (or butter)
  • 1 large onion, diced
  • 4 small celery stalks, chopped
  • 3 medium carrots, chopped
  • 8 cups water
  • 2 tbsp Better Than Bouillon imitation chicken broth concentrate
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/4 tsp salt
  • 8 or 10 good twists of black pepper
  • 1 8-ounce package Morningstar Farms Meal Starters Chik’n Strips
  • 6 ounces flat whole wheat noodles (or flat egg noodles, if you're not eating vegan)


Saute the onion, celery and carrot in the olive oil and margarine. Add the water, Better Than Bouillon, parsley, thyme, bay leaves, salt and pepper, and bring to a boil. Reduce heat and simmer for 20 minutes or so. Microwave the Chik’n Strips to thaw, then chop into chunks. Add the Chik’n Strips and noodles to the pot and simmer until the noodles are cooked. Serves 6-8.