Vegan Chicken Noodle Soup

2 to 3 Tbsp. olive oil
2 carrots, peeled and diced
1 parsnip, peeled and diced
1 medium onion, finely diced
2 stalks celery, diced
2 bay leaves
6 cups boiling water mixed with faux-chicken bouillon powder, according to package directions (look for Osem and Telma brands, available in the Kosher section of your supermarket)
Salt and pepper, to taste
1 lb. faux chicken, torn into bite-size chunks (try Morningstar Farms Meal Starters Chick’n Strips)
2 Tbsp. fresh parsley, minced
1/2 lb. eggless flat noodles (try Mueller’s “dumpling” noodles)

• Heat the oil in a large pot over medium heat. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
• Add the bay leaves, faux-chicken broth, salt, and pepper to the pot, raise the heat, and bring to a boil. Add the faux-chicken chunks, parsley, and noodles, return the soup to a boil, then reduce the heat and simmer for 10 minutes, until the noodles are tender.
• Remove the bay leaves and serve.

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes 4 servings