• Prepare the vegan chicken and reserve for later. You can also use a can of chickpeas instead.
• Heat up a dutch oven or heavy bottomed pot, over medium heat. Melt the vegan butter and then add in the diced onion and celery. Stir to coat in the butter, add a pinch of salt, and cook for about 6-8 minutes or until the onions are softened and translucent.
• Add in the minced garlic and chopped fresh herbs and stir to combine. Cook for 1 minute.
• Pour in the Broth. Heat to a boil, then add in the pasta and cook according to package instructions.
• Once Pasta is cooked add in the reserved vegan chick'n, frozen peas and carrots and nutritional yeast. Stir to combine and cook for 1 - 2 minutes to heat up the frozen veggies.
• Add in the fresh parlsey and lemon juice, taste and adjust for seasoning.
• Enjoy! Leftovers can be stored in the fridge and should be enjoyed within 3 - 5 days.

QUICK VERSION

• For a quicker soup that requires no chopping, leave out the vegan butter and celery. Replace the onion and garlic with 1/2 tsp of onion and garlic powder. You can do a pinch of celery salt if you like.
• Replace the fresh herbs with 1/2 the amount of dried herbs (so 1/2 tsp instead of 1 tsp). Replace the fresh parsley with 1/2 tsp of dried parsley.
• Replace the vegan chicken with a can of chickpeas (drained and rinsed).
• Just heat up the broth with the seasonings, cook the pasta and then add everything else. Taste and adjust for seasoning!