Veggie “Chicken” Soup Recipe

Prep time 10 minutes | Cook Time 60 minutes | Total Time 70- 80 minutes

Vegan Chicken Soup Recipe: Hearty and Nourishing

My grandma’s chicken soup was comforting, warming, and healing. When I became vegetarian I was committed to making a delicious plant-based alternative that balances flavor, nutrition, and warmth. My vegan chicken soup recipe uses all the warming flavors and spices that my grandma used but by eliminating the chicken I have made it even healthier- it is a heart healthy, no cholesterol meal!
Every bowl is loaded with vegetables and plant based protein and every spoonful will comfort you and warm your heart and soul.

Ingredients

• 1 package of plant based chicken strips- I like Tofurky brand or Alpha brand for this soup- If you don’t want to use fake meat see notes and adjustments below!

• 1 stalk of celery - chopped

• 1 medium yellow onion chopped

• 4 carrots - chopped into medallions

• 1/2-3/4 cup of pine nuts

• 1/2 cup of uncooked rice - (Grandma would only use Ben’s rice)

• 1-3 teaspoons of allspice

• 1-2 teaspoons of cinnamon

• 1 tablespoon of plant based butter

• 1-2 tablespoons of olive oil

• 6 cups of plant based chicken broth

• 1/2 head of flat parsley chopped

• Salt and pepper to taste

Instructions

1. Melt 1 tablespoon of plant based butter and 1-2 tablespoons of olive oil in a large soup pot

2. Add in the pine nuts and toast/brown over medium low heat. After about 3-5 minutes the pine nuts will become darker in color - they will be toasted at this point

3. Add in chopped carrots, celery, and onion and saute for about 5 minutes until the carrots are bright orange. Stir occasionally

4. Add in the plant based meat and stir to coat, let it saute with the veggies for about 3-5 minutes

5. Add in 6 cups of plant based chicken broth

6. Add in your spices- allspice, cinnamon, salt and pepper- see notes for specific amounts.

7. Simmer covered for about 30 minutes * after about 30 minutes taste to see if it needs additional salt/pepper/cinnamon or allspice (COOL a small amount in a bowl to taste it)

8. Add in 1/2 cup of rinsed white rice- Grandma said use “Ben’s” brand

9. Simmer covered for another 5 minutes

10. Turn off heat and let the soup sit for 20 minutes.

11. Add 1/2 a head of chopped parsley

12. Serve and enjoy!!!

Notes and Adjustments

This recipe is one where I have to taste it each time to get the spices just right. I typically use about 1-2 teaspoons of allspice and about 1 &1/2 teaspoons of cinnamon but taste as you go to get it just right. The cinnamon is the spice that really makes it special!

I often replace the fake meat with tofu. When I do that I use tofu that has been frozen. I thaw it, tear it into pieces and simmer it in about 2 cups of plant based chicken broth for about 40 minutes. This helps the tofu absorb the flavor. This is a great alternative to using plant based meat.