You're a Star! Vegan "Chickie" Noodle Soup

This soup is one of my favorite comfort foods when it gets all cold and grey outside...it also reminds me of my grandma, who used to feed me Chicken-and-Stars Campbell's Soup when I was little and had a sore throat. I remember even slurping it through a straw! This version is a bit too chunky for that, but it still makes me feel well-taken-care-of...

16 cups water
4 tblspn. Frontier Vegetarian Chicken Broth powder (available in the bulk spices at Whole Foods or Smith's Marketplace)
-OR-
3  Edward & Sons Brand "Not Chick'n" bouillon cubes
6 minced garlic cloves
3 cups chopped onion
1 cup chopped green cabbage
3 stalks celery, chopped
4 carrots, chopped
2 potatoes (about 10 oz.), cubed (I like red or Yukon, but any works)
2/3 cup small pasta stars (or other shape, if you cannot find stars!)
1 16-oz. package White Wave Seitan or other wheat-meat chicken substitute, shredded or cubed
pinch tumeric (mostly for color, not flavor)
1/4 tsp. celery salt
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder

Put the water, bouillon, and garlic cloves in a pot and bring to a boil. Add onions, and simmer while you prepare the other veggies - at least until the onions are tender, but the longer the better. Add cabbage, celery, carrots, and potatoes, and simmer over low heat. Meanwhile, boil water and cook pasta stars according to package directions, drain, and rinse with cold water. When veggies are tender, add shredded seitan and seasonings. Simmer for five more minutes, adjust salt and pepper, and add pasta stars. This is one of those soups that can be on the table in less than an hour, and the ingredients can be kept on hand pretty easily...