Vegan Chicken Noodle Soup

1 tbsp canola oil or vegan butter

1 onion, diced

1 large russet potato, peeled and diced

8 cups water (2 quarts)

1 tbsp no chicken bouillon

1 tbsp low sodium soy sauce

1 tbsp nutritional yeast

1 package Gardein chick'n strips

1 1/2 cups Great Value egg free noodles

1 large carrot, sliced (1 cup)

1/2 tsp basil (try 1 tsp sage next time)

1/2 tsp oregano (try 1 tsp thyme next time)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp pepper

1/2 cup chopped celery, optional

1/4 cup unbleached flour dissolved in 1/2 cup water, optional (to thicken)

In a 3 quart pan (or larger) heat oil or butter over medium heat. 

Cook onion, celery if available, and potato until just tender. Pour in water and stir in rest of ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes before serving. Cut chick'n strips into 1 cm pieces if desired.

Altered from http://allrecipes.com/recipe/26460/quick-and-easy-chicken-noodle-soup/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_directions