Vegetarian "chicken" Noodle Soup

When you aren't feeling well, what's better than a homemade bowl of chicken noodle soup? Well, no-chicken noodle soup, of course! ;) You can even substitute vegetarian ingredients in your grandma's classic recipe, for a delicious, comforting meal. Or you can just try my simple recipe below.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 2 quarts

Ingredients

• 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

Directions

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.).