|Vegan Chicken Soup|
Vegan Chicken Soup
-1 Tablespoon olive oil
-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)
-4-6 large garlic cloves, minced
-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)
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!