As vegetarian's, we still love our comfort foods and absolutely love adapting any recipe to be vegetarian (and vegan on occasion), like this super delicious vegetarian chicken noodle soup. It's perfect on a crisp Fall day when the temperatures are starting to get a little cooler. Being English, this was the first time Megan has tried 'chicken' noodle soup and she loved it! Check out how we make it below

Ingredients:

• Quorn chicken pieces (or any meatless brand chicken you prefer)
• 2 Nests of Egg Noodles
• 1 Tbs Rapeseed Oil
• 2 Celery ribs
• 2 Carrots
• 1/2 large Onion / 1 medium onion
• 4 cloves Garlic
• 1 Lemon
• 1 Bay leaf
• Handful of Parsley
• 900ml of Vegetable stock (or 'no-chicken' stock if you can find it)
• Salt
• Pepper
• Crackers (we used Ritz as there really isn't a saltine or oyster cracker substitute in the UK).

(Makes 4 servings - & a bit more!)

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