"Chicken" Noodle Soup

Now that the weather is cool, today felt like a chicken noodle soup day..... So I made some!:) Chicken free of course! And the kids actually ate it, so that's always a bonus. They have both been on a bit of an eating strike lately, so if they eat anything at all I am extremely happy! So if you are feeling the chill in the winter air and are craving a nice warm bowl of something nostalgic, try this!

You will need:

1 Tbsp oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 cup finely chopped carrot
1 cup finely chopped kale
6 cups veggie stock
1 cup diced "chick'n", seitan, or crumbled tofu (Your choice)
1 tsp poultry seasoning (I used Mc Cormick brand)
1 tsp italian seasoning (I used Clubhouse brand)
1/2 cup (approx 44 noodles) linguine or spaghetti, broken into small pieces

Heat oil on medium heat. Add onion, celery and carrot, and cook until onions are translucent, being careful not to brown them. Add veggie stock, noodles,"chick'n", poultry seasoning and italian seasoning, and bring to a boil. Reduce heat and simmer until noodles are almost done. Add the kale in for the last couple minutes of cooking (just so it doesn't get overcooked). Ladle into bowls and serve with crackers if desired. Makes about 4-6 bowls, depending on the size.