1 to 2 tablespoons olive or vegetable oil
1 small onion, chopped
5 cups water
1 vegetable or vegan chicken-flavored bouillon cube (or 4 tablespoons of powdered broth)
3 to 5 tablespoons nutritional yeast flakes
1/2 tablespoon garlic powder
pinch or 2 celery salt
1 bay leaf
1/2 teaspoon turmeric
salt and pepper, to taste
all-purpose seasoning, to taste
1 small carrot, grated or sliced thinly
1 stalk celery, sliced thinly against the grain
leaves from the stalk of celery, chopped finely (optional)
1/4 cup filini noodles ( or alphabet pasta)
1. Fry onion with oil in small frying pan until beginning to brown. In medium size pot, add bouillon cube to 5 cups water and stir.
2. Add nutritional yeast, garlic powder, celery salt, bay leaf, turmeric, salt and pepper and all-purpose seasoning. Stir until dissolved. Add the fried onions, carrot, celery, and celery leaves. Bring water to boil.
3. Add filini noodles once water starts to boil, and time according to directions on package, usually 6 to 8 minutes. If noodles or carrots are not tender, let pot stand with lid on for 10 minutes. Serve but do not eat bay leaf. Feel better!
You can add chopped faux chicken to this recipe, if desired. The appearance of the soup is very similar to "Lipton's" and is perfect for those days when you are feeling under the weather or just plain cold.
Source of recipe: In an effort to create a soup similar to Lipton's Chicken Noodle soup, this is what I came up with.