Chick’n Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 3 large celery stalks, finely diced
• 3 medium carrots, peeled and thinly sliced, or 1 to 1½ cups (120-180 g) chopped baby carrots
• 2 to 3 cloves garlic, minced
• 1 small onion, minced
• 8 cups (2 litres) water, plus more as needed
• 2 vegetable or vegan chick’n-style bouillon cubes
• 1 teaspoon salt-free seasoning
• 1 teaspoon dried dill (or add fresh at the end)
• 2 cups (200 g) tiny pasta (see Note)
• 6-8 oz (170-230 g) vegan chick’n product, chick’n-style seitan, or baked tofu, chopped into small pieces
• salt and freshly ground pepper to taste
• ¼ cup minced parsley or scallion (spring onion)
• 2-3 tablespoons chopped fresh dill (if you haven’t used dried)

Method

Heat the oil in a large soup pot. Add the celery, carrots, garlic, onion, and about 2 tablespoons water. Cover and sweat over medium heat for about 8 minutes, or until the vegetables begin to soften, stirring occasionally.

Add the water, bouillon cubes, seasoning, and dried dill if using and bring to a slow boil. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.

Raise the heat and bring to a more vigorous simmer. Add the noodles and vegan chick’n and simmer steadily for 5 to 8 minutes, or until the noodles are al dente. Make sure not to overcook, as the noodles will continue to soften in the hot broth.

Season with salt and pepper. If you opted for fresh dill, stir in now along with the parsley or scallion, then serve at once.

As the soup stands, the noodles quickly absorb the broth. If you plan on having leftovers of the soup, add a cup or so of additional water before storing, and adjust the seasonings. This way the soup can develop more flavour as it stands.

Note: Anellini is the name for tiny pasta rings. These work great and cook quickly. You can also use vermicelli or angel hair, broken into 1½-inch pieces. Or, if you find any other short fine noodles, just make sure they’re not egg noodles.