Vegan Chicken Noodle Soup

0 Heat a large cast iron skillet over medium heat and add the vegan chicken, if using. Cook according to package, or for 5-6 minutes, stirring occasionally until edges are browned. Remove and set aside.
1 In the same pot, add in the onion, garlic, carrots and celery. Sauté for 4-5 minutes until tender. The veggies will release a lot of liquid, but add a splash of water to deglaze if needed, or dairy-free butter or olive oil.
2 Season with the Italian seasoning, optional red pepper flakes, black pepper and sea salt before pouring in the water and adding the bouillon. Pour in the pasta and stir to combine, bringing to a gentle boil. Add the bay leaves and simmer for 10 minutes or until pasta is tender.
3 Stir in the lemon zest, "chicken", and parsley and enjoy!