4 oz vegan noodles, gluten-free if needed (115 g), I used brown rice fusilli
Heat the oil in a large pot. If you don’t eat oil, use some extra vegetable stock or some water instead.
Add the veggies (carrot, celery, onion and garlic) and the vegan chicken pieces and cook over medium-high heat until golden brown, stirring occasionally.
Add the rest of the ingredients (except the pasta), stir and bring to a boil. Then add the pasta and cook over medium-high heat for 10 minutes or until the pasta is cooked.
Remove from the heat, discard the basil leaves and serve immediately. I added some chopped fresh parsley on top, but it’s optional.
Keep leftovers in a sealed container in the fridge for 5-7 days.
Beyond Meat Grilled Chicken Strips are a good choice, but feel free to use the brand you have on hand. You’ll find more alternatives above the recipe box (just read the “vegan chicken noodle soup ingredients” section).