Prepare all your veggies, dice your onions, carrots, potato and mince your garlic
In a large soup pot, pour 1 tablespoon of oil and set to medium heat. Let the oil heat up for one minute. Add your vegan chicken strips and soy sauce and sauté the chicken strips for 3 minutes or until lightly browned. Cut up the chicken strips into bite-sized pieces, in the instant pot, with the end of your stirring spoon.
1 tablespoon oil, 8 vegan chicken strips, 2 teaspoon soy sauce
Add the diced onions and sauté until onions are lightly caramelized (another 3 minutes.
1 medium onion
Add the rest of your diced veggies: carrots, celery and potatoes. Add the water, veggie bouillon cube, garlic, ½ teaspoon of salt, and dried herbs.
6 cloves of garlic, 2 celery stalks, 2 carrots, 1 medium potato, 6 cups of water, 1 chicken flavored vegan bouillon, ½ teaspoon salt, 1 teaspoon dried thyme, ½ teaspoon dried sage, 1 teaspoon dried parsley
Cover the pot with a lid and bring to a boil. Immediately turn heat to medium low to get a nice, steady simmer. Simmer for 5 minutes.
Grab a small handful of linguine noodles and break them into thirds, so that the noodles are smaller. Add them to the pot and stir. Simmer for 10 minutes, or until the veggies are tender and noodles are cooked.
¼ box linguine noodles
Let cool for 10 minutes and taste. Adjust seasonings if needed.