I make Vegan No-Chicken Noodle Soup when I'm cold or tired and I want something warm and cozy. It's the perfect comfort food. If you would like something vegan to take the place of the chicken, you could prepare some pan-seared tofu or your favorite vegan chick'n product to serve with the soup
Melt Earth Balance over medium heat. Add onions and sauté for 5 minutes over medium to medium high heat.
Then add carrots, celery, red pepper, and garlic. Stir and sauté for 3 minutes or until onions and veggies are starting to brown. Add parsley, oregano, bay leaves, celery salt and black pepper. Stir and sauté for 2 more minutes.
Pour in broth and add unfortified nutritional yeast to the pot. Place a handful of pasta in the pot if using regular wheat pasta. This will help release starch into the broth to thicken it. Bring to a boil, then reduce to simmer for 5 minutes, stirring occasionally.
Add pasta/noodles to the pot and cook for amount listed on the package instructions plus 5 - 10 minutes. Check noodles for doneness, cook longer if needed. Taste broth and add water if it tastes too salty or concentrated. If you’ve used low sodium broth or you want it saltier, add salt. Remove and discard bay leaves.
Serve and enjoy. Store leftovers in the fridge in an airtight container.
Nutrition Information is approximate.If you are using fortified nutritional yeast instead of unfortified nutritional yeast, start with just 3 TBSP. Fortified nutritional yeast often has a synthetic taste that can take over your soup. If you are using gluten-free noodles made of rice or other ingredients that dissolve easily you may want to reduce the cook time to just the package instructions or cook them separately in water, drain and then add to the soup when serving. www.planttestkitchen.com