Vegetarian Chicken Noodle Soup

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Oh My Veggies

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Ingredients

2 tbsp. extra-virgin olive oil

2 medium onions, chopped

6 garlic cloves, minced

4 medium carrots, sliced

4 celery ribs, sliced

1-14 oz. package extra-firm tofu, frozen overnight, thawed, pressed for 30 minutes, and cut into bite-sized pieces

8 fresh thyme sprigs

2 bay leaves

4 quarts no-chicken broth

12 oz. dried wide egg noodles

1/2 c. fresh flat-leaf parsley, chopped

salt and pepper to taste

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