|Vegan Chicken & Rice Soup|
Vegan Chicken & Rice Soup
-2 Tablespoons olive oil
-3 quarts (12 cups) vegan chicken broth (I use Better Than Bouillon: Vegan Chicken: 4 to 5 Tbsps)
-2 stalks celery, plus a Tbsp of the leaves, cut celery into thirds and chopped. (Finely mince leaves)
-2 large carrots, cut in fourths and chopped (2 cups)
-1 small onion, finely chopped
-2 Tablespoon parsley
-2 large garlic cloves, minced
-1/4 teaspoons salt or to taste depending on how salty your stock is
-1/2 teaspoon black pepper
-2 cups vegan chicken, chunked up (I used Gardein vegan chicken cutlets)
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 with bread and/or salad and enjoy!