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Mock Chicken Noodle Soup

- 1 cup (240 ml) rice noodles, broken into 2 inch (5 cm) lengths
- 4 tbsp (60 ml) vegetable oil
- 2 medium carrots, thinly sliced
- 2 medium onions, chopped
- 1 red pepper,chopped
- 2 stalks celery, finely sliced
- 1 pkg Yves Chicken Veggie Tenders
- 4 cups (960 ml) vegetable broth
- 1/4 tsp (2 ml) each salt, pepper, thyme, poultry seasoning

Cook the rice noodles as per package directions and set aside.

In 2 tbsp (30 ml) of the vegetable oil over low-medium heat, sauté the carrots, onions, red pepper and celery until the vegetables are softened.

In a separate pan in the remaining vegetable oil, cook the veggie tenders until nicely browned.

Add the vegetable broth, seasonings, cooked noodles and veggie tenders to the vegetables and simmer for about 5 minutes.

Serves 4.