Wednesday, March 13, 2013

Vegan Chicken Soup

Vegan Chicken Soup

We all have our remedies for feeling better and getting over an illness and most think chicken soup. This vegan chicken soup is a bit heartier and so delicious with the prepared rice (you can also do noodles as well). This soup you will definitely make you craving it over and over again...even if your not sick. A traditional favorite made vegan, eat by itself or have it will a salad and/or bread. You can't go wrong with this hearty delish soup. Enjoy!

Vegan Chicken Soup


-1 Tablespoon olive oil
-1 Tablespoon Vegan Butter (your favorite, I like earth balance or Miyoko’s) 
-3 quarts (12 cups) vegan chicken broth (I use Better Than Bouillon: Vegan Chicken: 4 to 5 Tbsps)
-3 stalks celery, plus 2-3 Tbsp of the leaves, cut celery into thirds and chopped. (Finely mince the leaves)
-2 large carrots, cut in fourths and chopped (2 cups)
-1 onion, finely chopped
-2 Tablespoon parsley (fresh or dried) 
-4 sprigs of fresh thyme OR 1 tsp dried thyme 
-4-6 large garlic cloves, minced
-2 bay leaves (I use dried) 
-1/4 teaspoons salt OR to taste, depending on how salty your stock is
-1/2 teaspoon black pepper or to taste 
-2 cups vegan chicken, chunked up (I love to use Tofurky Roasted vegan chicken pieces, Gardein OR Quorn *vegan* Pieces when possible also-All have a great texture/flavor)

Optional Seasonings:
-1 tbsps Nutritional Yeast, I like the flavor and color it adds to the soup. Plus bonus b12. Hooray! 
As well as- Red Pepper Flakes and/or Fresh Lemon Juice for a ZING  

Add ins: 
-Prepare 2 cups of rice as directed on the package. This makes enough for the pot. *(2 cups rice, 4 cups water, 1 tsp salt,  and 1 Tbsp oil or vegan butter)*
-Noodles of choice (preferred favorite)- You can find vegan egg noodles at Walmart- their brand- *wide egg noodles*
-Vegan Matzo Balls (Vegan Matzo Ball Soup)


Prepare the veggies as directed and set aside.

Put the prepared celery, carrots, onion, parsley, garlic, vegan chicken , and salt & pepper in a large oiled pot. Bring to medium-high heat and saute for 5 minutes. Add vegan stock and cook until boiling reduce the heat to low and cook until veggies are tender and cooked through, about 20 to 30 minutes.

Ladle soup into bowls, serve choice of starch, with bread and/or salad and enjoy!



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