Carolyn Schuk

A hearty vegan take on the classic chicken noodle soup, made with good foods that are full of flavor. Ingredients: 8 cups vegetable broth 2 cups water 1 cup diced onion 1 cup diced carrots 1 cup diced celery 2 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon dried sage 8 ounces vegan chicken strips 8 ounces gluten-free noodles Salt and pepper, to taste 2 tablespoons chopped fresh parsley, for garnish Instructions: In a large pot, combine vegetable broth, water, onion, carrots, celery, garlic, thyme, rosemary, and sage Bring the mixture to a boil, then reduce heat and simmer for 15 minutes Add vegan chicken strips and gluten-free noodles to the pot, and continue to simmer for another 10-12 minutes or until noodles are cooked and vegetables are tender Season with salt and pepper to taste Serve hot, garnished with chopped...