My Vegan Chick’n Noodle Soup

My Vegan Chick’n Noodle Soup

Serves 4 – 8 (makes 8 cups)


  • 8 cups water
  • 4 Not-Chick’n Bouillon Cubes (Vegan)
  • 1 to 1 1/2 cup baby carrots, sliced into rounds
  • 2 stalk celery, sliced
  • 1 tsp. minced onion
  • 3 oz. dry pasta (was about 1 1/2 cups dry – I still had some of the pretty heart shaped pasta)
  • 1/4 cup TVP
  • 1/2 cup cooked Quinoa
  • 1 – 2 green onions, sliced thin
  • 1 tbsp fresh Italian parsley, chopped


Combine water, bouillon, carrots, celery and minced onion in large saucepan over high heat, and bring to a boil. Reduce heat to low. Simmer, partially covered, 15 – 20 minutes. Stir in pasta, TVP and green onions. Cook until vegetables and pasta are tender. Remove from heat, stir in parsley, cooked quinoa, and season with salt and pepper to taste. Enjoy!


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