Vegan Chicken Vegetable Soup
Author: 
Recipe type: Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 12 oz. Beyond Meat Chicken Strips
  • 2 - 32 oz. boxes of No–Chicken Broth
  • 2 cups of water
  • ½ cup dry white wine.
  • 2 large potatoes diced. I baked them before adding to the soup.
  • 1 white onion, diced
  • 3 medium carrots, sliced into ¼-inch-thick rounds
  • 2 stalks celery, peeled and finely sliced
  • 1 cup peas, canned, frozen, or fresh
  • 1 cup tightly packed chopped spinach leaves, stems removed,
  • ¼ cup flat leaf parsley, chopped
  • ½ cup loosely packed fresh dill fronds, chopped (about 1 small bunch)
  • 1 can beans, drained rinsed. I only had cannellini handy. Use the kind you prefer.
  • 2 cloves garlic, minced
  • 3 bay leaves
  • 2 tbsp. arrowroot powder
  • 1 tsp. yellow curry powder
  • 1 tsp. coriander
  • 1 tsp. red pepper flakes
  • 1 tsp. Cajun seasoning
  • Kosher salt and freshly ground black pepper to taste
Instructions
  1. Bake potatoes for 20 to 40 minutes or until tender.
  2. Cut potatoes into bite size pieces and set aside.
  3. Combine the chicken strips, broth, 2 cups of water & wine.
  4. Add beans, carrots, celery, onions, and spices.
  5. Add arrowroot powder.
  6. Add 1 teaspoon salt and a few grinds of black pepper in the insert of a slow cooker.
  7. Cook on low for 8 hours.
  8. Remove the chicken strips.
  9. When cooled, shred the chicken or cut into cubes and add back to the soup.
  10. Add the potatoes, peas, parsley, spinach and dill.
  11. Season with salt and pepper.
  12. Let cook for 10 to 15 more minutes
  13. If you want a thicker soup you can add potato flakes.
Recipe by Veggie Punk Kitchen at http://veggiepunkkitchen.com/vegan-chicken-vegetable-soup/