1 Tablespoon olive oil
1/2 cup chopped onion
1 potato, diced
1 carrot, chopped
1 stalk of celery, chopped
2 cloves of garlic, chopped
1 quart vegetable stock (we love Imagine brand organic “No-Chicken” broth)
OR 1 Edward & Sons Not Chick’n Bouillon Cubes dissolved in one quart of water
1 1/2 teaspoon thyme
1 bay leaf
gluten-free noodles, or gluten-free fettucine broken into pieces (we use Tinkyada brown rice fettucine which is wonderful for this!)
salt and pepper to taste

Optional: Your favorite brand of vegan chick’n (such as chick’n tenders, etc.)

Heat oil over medium heat, and cook onions over medium heat until translucent. Add carrot and celery and cook for about five more minutes. Add rest of ingredients except noodles, bring to boil, and simmer for about a half hour. Return to a boil, add the noodles, and cook following the directions on the noodle package. Remove from heat and serve. Yum!

You can also experiment with adding other things to the soup, or using rice instead of noodles to make gluten-free vegan chicken and rice soup. Here we threw in some mixed peas, carrots and corn that we happened to have in the freezer. It was very tasty, but I recommend that you try the original recipe first, before you riff on it.