Veggie Chicken Noodle Soup

Servings: 4

8 cups water
3 Tablespoons Mckay’s chicken style seasoning
3 cloves garlic, minced or thinly sliced
1/2 cup each diced onion, diced potatoes, thinly sliced carrots, thinly sliced celery, frozen or fresh peas (reserve peas until later)
1 cup dry Soy Curls
8 oz. whole-grain pasta
2 Tablespoons dried or ⅓ cup chopped fresh parsley
1 teaspoon dried or 1 tablespoon chopped fresh basil
2 teaspoons salt or to taste
Pinch of cayenne pepper

1. In a Dutch oven or stock pot combine water, chicken style seasoning, garlic and all the veggies except the peas.
2. Bring to a boil and simmer until veggies are just softening.
3. Add dry Soy Curls and pasta.
4. Continue to cook according to directions on pasta package. (See note about cooking rice pasta.)
5. When pasta is finished cooking, add parsley, basil and peas.
6. Bring back to a boil, if not boiling already, and serve.

If you are using a spaghetti, fettuccine or other long pasta noodle, feel free to break it up into more manageable lengths before adding to the soup. If using Tinkyada brown rice pasta, boil for two minutes, stir and turn off heat. Cover and let set for 12-18 minutes, according to directions on front of package, depending on the type of pasta you are using.