Lemony Chik'un Noodle Soup

I usually make big pots of soup, but today I made just enough to use the homemade vegetable stock that I had made the night before. Ideally, I would have thrown in some carrots as well, but I used up whatever I had in the fridge. I also wanted to add a little zing to offset my (accidentally) too salty homemade broth, so I introduced the lemon and it was amazing! I topped the soup with nutritional yeast before serving.

Lemony Chik'un Noodle Soup
1 C Butler soy curls
4-5 C veggie broth
1/2 medium onion (chopped)
3 cloves garlic (minced)
3-4 ribs celery celery
1 large handful spinach (chopped small)
juice of (half or whole) lemon
1 1/2 tsp thyme (crushed in your fingers)
4 oz dried noodles (I used these pasta ribbons, because they look like egg noodles, but are vegan)
fresh ground black pepper, to taste

1. In a small bowl add just enough hot water to cover the soy curls. Let sit at least 10 minutes.
2. In a small-medium stock pot add 1-2 tsp of oil and heat to medium. Add celery and onion and cook 4-5 minutes, stirring, and being careful not to burn. Add garlic and drained soy curls and cook 3-4 minutes. 
3. Add broth, lemon, thyme, and pepper. Bring soup to a boil and then turn heat to low and simmer. Simmer 10-15 minutes.
4. Add noodles and simmer until the noodles are al dente (for me, this was about 10 minutes).
5. Add spinach and cook an additional minute. Taste and adjust seasonings if necessary. Take off heat and serve immediately.