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Take your soup game to the next level with this version from Hot for Food's Lauren Toyota. It's salty, savory and perfect for any season or reason. Try this at home, friends!

For more tasty takes from the amazing Lauren Toyota, please visit: https://www.hotforfoodblog.com

Vegan Chicken Noodle Soup

Makes 6 servings
Prep Time: 35 minutes
Cook Time: 30 minutes

170 g meatless chicken strips (approximately 2 cups)
2 tablespoons neutral vegetable oil
½ teaspoon dried basil
½ teaspoon fresh thyme
½ teaspoon dried sage
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 C diced yellow onion
8 C low-sodium vegetable stock
1 C diced carrot
1 C diced celery
3 garlic cloves, minced
200 g fettuccine
¼ C fresh parsley, finely chopped

Pull apart the meatless chicken strips with your hands to make smaller pieces that look shredded.

In a large pot heat the vegetable oil over medium heat, add meatless chicken strips, and brown for about 1 minute.

Add the basil, thyme, sage, sea salt, and ground black pepper and continue browning the strips for another 5 minutes.

Add onion and sauté for another 2 minutes, allowing them to soften and sweat, stirring occasionally. At this point, add a little bit of low-sodium vegetable stock to lift up the brown bits off the bottom of the pot. Then stir in celery and carrots and sauté for 4 to 5 minutes.

Add minced garlic and sauté for 2 minutes. Add all the vegetable stock and noodles (you can use any pasta of your choice, which may vary the cook time, and optionally you can break the long fettuccine noodles in half to fit in the pot) and stir to combine.

Partially cover the pot with a lid, lower the heat, and simmer for 15 minutes, or until the noodles are tender and cooked through. In the last 2 minutes of cooking, add in parsley.