Here is what I did;
A splash of oil
1 onion, diced
3 carrots, diced
4 sticks of celery, diced
half a bulb of garlic, crushed
1-2 cups of soup pasta
8-12 cups chicken stock (massel cubes or powder are vegan)
soy chicken chunks (or which ever fake version you prefer)
thyme - a handful of sprigs fresh from the garden
parsley - a handful
3 bay leaves
salt and pepper to taste
You may need a large pot for this one. I used my cast iron Chasseur round dutch oven.
Over a medium heat, warm the oil and sauté the onion until it is clear and glossy. Add the carrots and celery, cook for about 5-7 mins and then add the garlic and cook for another 3-5 or so minutes.
Add the stock (start with 8 cups to begin with, then you can adjust later), bay leaves, thyme, parsley, salt and pepper. Bring to a gentle boil and scoop out any foam that is floating on the top.
Next add the soup pasta and the chicken and simmer for about 10-15 minutes (or longer if the pasta/noodle packet says to)
At this point you can take out the bay leaves, add more salt and pepper of you need to, and enjoy!
Note: I found that using 2 cups of soup pasta was quite a lot and ended up adding the extra 4 cups of stock to the pot, but you can decrease the pasta to avoid this.
This will make quite a lot of soup for one person. I stored it in the fridge and ate it for lunch every day for about 5 days.
