Instructions

• Add the olive oil to a large pot and warm over medium-high heat. Now add the onion, garlic and celery and saute for 5 minutes, until softened and the onions are translucent.
• Add the carrots, broth, chopped vegan chicken pieces, basil and thyme. Bring to a boil, then simmer for 10 minutes.
• While the soup simmers, cook the pasta in a separate pot according to package instructions but 1 minute less than called for. You don't want to overcook the noodles. Drain and set aside.
• Taste the soup and make any necessary seasoning adjustments, such as more herbs, salt + pepper.
• Serve the soup in bowls with a handful of cooked noodles. Sprinkle with fresh parsley if desired and serve with crackers or bread.
• Keep the pasta noodles separate when storing so they don't get mushy and soak up all the broth.
• Instant Pot: Use the saute button and cook the onion, garlic and celery for a few minutes before adding the carrots, broth, "chicken" and herbs. Put on the lid, lock and cook at high pressure for 5 minutes. Release the pressure carefully, then add to bowls with cooked noodles.
• Storing the soup: Keep the soup in a covered container in the refrigerator for 3-4 days, but store the cooked pasta separately. If not, the noodles will soak up the broth and you won't have soup anymore!
• Freeze it: The soup can be frozen without the pasta. Cool completely first, then store in a freezer safe container. When ready to serve, place in the refrigerator overnight, then warm in a pot and cook your noodles.