Step 1

Add the olive oil to a large pot and warm over medium-high heat. Now add the onion, garlic and celery and saute for 5 minutes, until softened and the onions are translucent.

Step 2

Add the carrots, broth, chopped vegan chicken pieces, basil and thyme. Bring to a boil, then simmer for 10 minutes.

Step 3

While the soup simmers, cook the pasta in a separate pot according to package instructions but 1 minute less than called for. You don't want to overcook the noodles. Drain and set aside.

Step 4

Taste the soup and make any necessary seasoning adjustments, such as more herbs, salt + pepper.

Step 5

Serve the soup in bowls with a handful of cooked noodles. Sprinkle with fresh parsley if desired and serve with crackers or bread. Keep the pasta noodles separate when storing so they don't get mushy and soak up all the broth.