- 1 Vidalia onion, chopped
- 4 cloves garlic, minced
- 1 medium potato, peeled and cubed
- 2 medium carrots, sliced
- 3 ribs celery, sliced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 package chicken seitan
- 5 cups no-chicken chicken broth
- 3-4 ounces small pasta (I used ABC's)
- Salt and pepper to taste
Saute onions and garlic in 1/4 cup water for about 2 minutes.
Add the potato, carrots and celery. Add more water if necessary and saute until veggies are soft, about 8 minutes.
Add the thyme, bay leaves, seitan and broth. Bring to a boil and cook for about 8 minutes.
Add the pasta and cook according to the package directions. The ABC's said 9-11 minutes.
Once the pasta is done, add pepper and taste to see if more salt is needed. You can add some water if the soup gets to thick for your tastes.
I served with cheese toast (made from Daiya cheddar shreds). Enjoy!