Vegan "Chicken" Soup

This is a quick easy soup that you can have on the table in less than 20 minutes. (and it's way better than canned soup).

2 cups water and 2 cups vegan "chicken" brothveggie broth
1/2 cup diced carrots
1/2 cup sliced celery
1/4 cup diced sweet onion (optional)
1/3 cup mushrooms, thinly sliced (I used two different varieties)

1/4 pound gluten-free noodles
small handful of shredded spinach

2 cups diced veggie chicken.

Saute carrots, celery, and onion (if using) in a teaspoon or two of extra virgin olive oil (or butter) for 2-3 minutes to soften.  Add liquid and bring to a low boil and simmer 9-10 minutes.  Add noodles and cook 8 minutes more, adding mushrooms the last couple of minutes.

Add protein and bring to a boil, adding in spinach to wilt in the last minute or so.

Season to taste (I used a couple of dashes of salt and pepper, a pinch of Italian seasoning, a dash of crushed red pepper and 2 pinches of thyme).

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