4cupsvegan "chicken" broth(1 litre) or vegetable broth (store bought or make it with my vegan chicken seasoning)
2cupswater(450ml)
2cupsvegan "chicken" chuckschopped small*
½teaspoondried thyme
10ounceslinguine(285g) broken in half for smaller pieces (check that it’s vegan)
Pepperto taste
Instructions
Heat the oil in a large pot over a medium heat. Add the onion, celery and carrots and cook for 5 minutes until soft but not browned.
Add the vegetable stock, water, vegan ‘chicken’ chunks and thyme and simmer for 10 minutes.
Add the linguine and simmer for 10 minutes or until the noodles are cooked but not mushy.
Taste and adjust seasonings.
This soup will keep in the fridge for up to 2 days without the noodles getting too mushy. If you’re going to store it for longer, store the noodles and soup separately and combine before heating.
Notes
Note: instead of vegan ‘chicken’ pieces, try chunks of potato, tofu, white beans or cauliflower.You can find different types of vegan chicken. I like Quorn or Tofurkey. There’s also seitan based ones, soy chunks, TVP etc…For the noodles, I like linguine - it stays firmer for longer than spaghetti and has more of a traditional ‘chicken noodle soup’ look. You can substitute any pasta noodles you like though!