Chick’n Noodle Soup

Ingredients

• 1 Tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 7 carrots, diced
• 4 stalks of celery, diced
• 10.5 oz bag of Gardein Chick’n strips, cut into cubes
• 1/4 tsp basil
• 1/4 tsp marjoram
• 1/4 tsp oregano
• 1/4 tsp sage
• 1/4 summer savory
• 1/4 tsp thyme
• or replace the above with 1 1/2 tsp of poultry seasoning
• 1 1/2 bag leaves
• 3/4 tsp black pepper
• 8 cups vegan chicken broth
• 1 1/2 cups of water
• 1 tbsp Bragg’s Liquid aminos
• salt to taste
• 2 cups noodles broken into 2″ pieces
• 1 1/2 tbsp lemon juice
• 1 1/2 tsp brown rice syrup

Directions

1. Heat a large pot over medium heat. Add oil, onion, and garlic. Cook 3-5 minutes, or until softened.
2. Add carrots, celery, chicken, poultry seasoning mix, pepper, and bay leaves. Cook for 3-4 minutes.
3. Add broth, water, liquid aminos, and noodles. Cover pot with a lid and bring soup to a simmer. Cook for 16-18 minutes or until noodles are cooked through. Discard bay leaves.
4. Remove from heat and all lemon juice and brown rice syrup. Add salt and pepper to taste.