The Best Gluten Free Vegan Chicken Noodle Soup Ever

Prep: not too bad at all
Time: not too bad at all
Taste: I KIND OF WANT TO BE SICK SO I CAN ENJOY IT EVEN MORE
From: my brain, because the fridge needed cleaning out
Note: Penzey's "Mural of Flavor" spice mix is key.... but... you can try to copy it!

THIS SOUP IS AMAZING.

...and, a total accidental recipe!!!

First, a half an onion, chopped and sautéd in a large soup pot. I used broth to sauté.

Then, add 2-3 cups chopped broccoli, 3 carrots (chopped), and 3 celery sticks(chopped). 

Hey, it's what I had in my refrigerator (that needed cleaning out!)

Also add 4 cups of broth, 1/2 teaspoon salt, and 2 teaspoons of the MURAL OF FLAVOR!

Let simmer 10 minutes. Add a handful of broken spaghetti (I used Trader Joe's brown rice spaghetti) and 4 more cups of broth or water.

Simmer 20 more minutes, until noodles are done and broccoli is soft. Add black pepper to your liking. (I love it so I add several cranks!)

AMAZING. SERIOUSLY tastes like chicken noodle soup. 

This is the key, but you can make your own! 

Here are the ingredients:

dried shallot, dreid onion, dried garlic, dried lemon peel, dried chives, dried orange peel