Plant-Based Chicken Noodle Soup

Ingredients

• 1 ½ cups chopped carrots
• 1 cup chopped celery
• ½ yellow onion, chopped
• 1 leek, chopped
• 1 shallot, diced
• 6 cups vegetable broth
• 3 teaspoons vegetable bouillon (such as Better Than Bouillon®)
• ¼ cup parsley
• 2 bay leaves
• ½ teaspoon dried thyme
• salt and ground black pepper to taste
• 1 (16 ounce) package rotini pasta
• 1 (16 ounce) package chicken-flavored seitan

Step 1

Heat some oil in a large pot over medium-high heat. Toss in the carrots, celery, onion, leek, and shallot, and cook them until the onion becomes translucent and the carrots start to soften—this usually takes about 7 to 10 minutes. Next, pour in the broth and bring everything to a boil. Stir in the bouillon until it’s completely dissolved, then lower the heat to let it simmer gently.

Step 2

Add the parsley, bay leaves, thyme, and season with salt and pepper to taste. Let the soup simmer for another 10 minutes or so, until the carrots are nice and tender. Finally, stir in the pasta and seitan, cooking until the pasta is just al dente, which should take around 7 to 10 minutes. Once everything’s cooked through, it’s ready to enjoy!