Peel and chop one medium onion and sauté it in 1 tbsp olive oil on low heat. Sprinkle with 1 tsp salt.
While the onion is cooking slowly, peel and chop 3 carrots, 3 stalks of celery, and 2 cloves of garlic.
Add the chopped carrots, celery, and minced garlic to the pot and give a stir.
Add all of the spices to the veggies (1 tbsp poultry seasoning, 1 tbsp dried parsley, 1/2 tsp turmeric, 1/4 tsp ground pepper) Sauté on low for another 3 minutes.
Put in 11 cups of water (10 if not using soy curls) and 2 bullion cubes, increase heat to medium.
Simmer for about 15- 20 minutes until veggies are just barely cooked.
Add 1 1/2 cups soy curls or vegan “chicken” substitute of choice (reduce water by 1 cup if not using soy curls).
Continue to simmer for 5 more minutes, then add 2 cups of dry pasta.
Cook for about 8-10 more minutes until the pasta is al dente and then turn off heat. (Pasta will continue to cook slightly while sitting in the hot soup).
Toss in some fresh chopped parsley and add more salt and pepper to taste.
Notes
If using soy curls, note that they are dehydrated and when added to the soup, they will absorb about 1 cup of broth.
Saute the onions slowly to bring out their sweetness and help flavor the broth.
Make sure to simmer the veggies for about 20 minutes before adding the noodles to ensure the vegetables are cooked and you won't overcook the noodles.
Turn off the heat as soon as the noodles are al dente to make sure that they don't get soggy and fall apart.
Using homemade chicken seitan
If you are using my homemade vegan chicken recipe, you can toss in the raw seitan dough and cook it with the soup. Just be sure that it simmers for 25 minutes before adding the noodles. (Raw seitan needs to simmer for at least 30 minutes to fully cook.)