This vegan version of chicken noodle soup tastes just like the real thing! This will officially become your fave hearty bowl to enjoy on chilly days.
In a large pot heat oil over medium heat, add meatless chicken strips and brown for about 1 minute.
Add the basil, thyme, sage, sea salt, and ground black pepper and continue browning the strips for another 5 minutes.
Add onion and sauté for another 2 minutes, allowing them to soften and sweat, stirring occasionally.
At this point, add a little bit of low-sodium vegetable stock to lift up the brown bits off the bottom of the pot. Then stir in celery and carrots and sauté for 4 to 5 minutes.
Add all the vegetable stock and noodles (you can use any pasta of your choice, which may vary the cook time, and optionally you can break the long fettuccine noodles in half to fit in the pot) and stir to combine.
In the last 2 minutes of cooking, add in parsley.