Why I decided to come up with a vegan chicken soup
Chicken soup has been a comfort food for me for years! When the weather gets cold, when I have a cold, when I need a wholesome but light meal. Served fresh in a bowl, thrown into a thermos, you name it. It warms and sooths my soul.
Why not chicken noodle?
To be honest I prefer noodles over potatoes most of the time. Although potatoes are one of my all time favorite starches. But when it comes to chicken soup there is something special about a traditional chicken noodle soup.
This recipe can easily be modified for that if you also prefer noodles in your soup. I’d simply leave out the additional bag of mixed vegetables and replace the potatoes with vegan egg style noodles (or regular egg noodles if you aren’t plant based!) That’s the great thing about recipes…so easy to modify to suit your lifestyle or mood!
But for this soup I just had to go with potatoes in my soup because I had very special plans for my leftovers! As a busy mom of 7, the ability to make a large batch of something and then use the leftovers to make a whole new meal. It not only saves me time, but it completely prevents my kids from complaining about eating leftovers. Because they don’t even realize they are eating leftovers.
For the Vegan Chicken Soup
The best vegan chicken alternative I’ve found are these things called Soy Curls. These things are awesome! Easy to prepare and the only ingredient in them is non-GMO soybeans. One bag easily makes enough “chicken” for two meals for a large family like mine. You can save the prepared curls in the refrigerator for up to a week and freeze them for longer storage.
To prepare the soup you simply soak your soy curls, chop some onion, celery, carrots and potatoes, then sauté in your instant pot (or a pot on the stove) for about 5 minutes in some vegetable stock. Add in the soy curls, garlic powder, salt, parsley, rosemary and thyme. Cover with 8 cups vegetable stock or use no chicken better than bullion and 8 cups water. Cover your instant pot and cook on full pressure for 12 minutes then allow to naturally depressurize.
I love making soup like this in the morning and having lunch or dinner ready to go for later.
Vegan Chicken Soup
- Instant pot *optional
- 1 bag Soy Curls hydrated, water reserved
- 1 yellow onion chopped
- 2 cups carrots chopped
- 2 cups celery* chopped
- 2 cups baby portabella mushrooms chopped
- 4 cups Russet or Golden potatoes chopped
- 3 Tbs vegetable stock
- 1 bag frozen mixed vegetable
- 2 Tbs no chicken base, Better Than Bullion
- 8 cups water
- 1 tsp Himalayan pink salt
- 2 tsp garlic granulated
- 1 tsp parsley dried
- 1 tsp sage dried
- 1 tsp rosemary dried
- 1 tsp thyme dried
- ground black pepper to taste
- 1. Prepare soy curls by pouring into a large bowl and covering with water. Allow to soak for 8 minutes.
- 2. Meanwhile, chop onion, carrot, celery, mushrooms and potatoes. Pour 3 Tbs vegetable stick into instant pot set to sauté function and sauté for 5 minutes, stirring occasionally
- 3. Add remaining ingredients, stir and cover.
- 4. Set instant pot to vegetable setting on high or manual time for 12 minutes at full pressure. Allow to naturally depressurize for at least 30 minutes to fully blend flavors.
- 5. Serve hot with salad or biscuits, or simply serve by itself.
- 6. Enjoy! Don't forget to save those leftovers.
For the Vegan Chicken Pot PiesJump to Recipe
You’re going to love this!
Your vegan chicken soup leftovers can be stored in the refrigerator for up to 5 days, and in the freezer for up to a month. When you are ready to make vegan chicken pot pies, simply pour your soup into a pot. Add 1 tsp additional Himalayan pink salt and 1/2 cup Arrowroot starch. I prefer Arrowroot over others because it is packed with more protein and minerals than other starches. But you can also substitute corn starch or potato starch, or even flour. Make sure to add it into the soup while the soup is cold to prevent clumping.
Stir it in and heat the soup on medium heat until the soup is thickened like gravy. If you like your gravy thinner, add less starch, if you like it thicker then add more.
Prepare pie crust. I always prepare my pie crust in a food processor to ensure the perfect crust every time! Then all you have to do is roll out your crust, place into your pie plate(s) and fill with the thickened soup. Top with another layer of crust and bake in the oven set to 350°F and bake for 50 minutes or until hot and bubbly.
We always like to serve our pot pies with a nice tossed green salad.
Vegan Chicken Pot Pies
- 1 1/2 cups Einkorn flour
- 1/3 cup arrowroot powder
- 1 tsp Himalayan pink salt
- 1 1/2 – 2 cups cold water
- 8 cups vegan chicken soup
- Preheat oven to 350°F
- Pour Vegan Chicken Soup into a medium size pot. Add 1 tsp salt and Arrowroot starch. Stir to combine and heat over medium heat until thickened.
- In the meantime. Add flour, salt and Arrowroot starch to food processor.
- Place lid on processor and turn on. Slowly pour water into flour mixture until dough just forms a ball around the blade.
- Remove dough ball and roll out to about 1/8" thick. Place dough in to pie pan and pour in thickened soup.
- Bake in preheated oven for 50 minutes or until hot and bubbly.
- Allow to cool about 15 minutes then serve with a tossed green salad.