Friday Food ~ Veggie Chicken Noodle Soup

Veggie Chicken Noodle Soup
12 cups water
3 TB McKay's Chicken Seasoning (vegetarian chicken seasoning powder)
3 stalks celery, chopped
1 large onion, chopped
3 carrots, chopped
2 potatoes, chopped
1 can Worthington FriChik, chopped (vegetarian chicken substitute)
1 tsp. seasoned salt
1 tsp. sea salt
1 TB dry parsley flakes
1 tsp. garlic powder
1 16 oz. package ruffle noodles (or your favorite type)

Place everything except the noodles in a large kettle. Bring to a boil. Reduce heat, and slow boil until vegetables are soft, about 15-20 minutes. Add the pasta and cook another 10 minutes or until noodles are large, soft and fluffy. Serve with your favorite sandwiches, like grilled cheese.