Vegan Chicken Vegetable Soup is the perfect thing for a cold day or for when you’re feeling a bit under the weather. It’s chock full of fresh veggies and packing some heat.
Vegan Chicken Vegetable Soup is a warm, delicious bowl of goodness. It is also a great make-ahead meal for no fuss weekday meals. Set the timer on your crock pot, 8 hours later come back and dinner is ready.
When I was a kid my dad would make me chicken soup when I wasn’t feeling well. His came from a can, but the intent made it tasty. With the super fresh and healthy Vegan Chicken Vegetable Soup you can freeze the leftovers for up to 2 months and pull it out to make in a sauce pan when you’re feeling like a quick pick me up.
I use the Beyond Meat products fairly often. Once or twice a week in fact. You can add them to all kinds of dishes. The strips are good for Chinese chicken salads, on pizzas, or in sandwiches or quesadillas. I made a fettucine alfredo with them and it tasted fantastic.
If you don’t have a crock pot here is a stove-top version:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is soft and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Add chicken and beans; cook and stir 2 to 3 minutes.
- Add all your dry spices.
- Pour wine, vegetable broth and water into pot.
- Add arrowroot powder. Simmer for about 10 minutes.
- For a thicker soup you can add potato flakes or a quarter cup of coconut milk.
- Stir carrots, peas, green beans, and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Add parsley, spinach, and dill at the end.
I found a product that let’s me save time on the potatoes. I was out shopping and I saw a Potato Express box that promised a fully cooked potato in 4 minutes. I grabbed one to try at home and it works well. They come out perfectly cooked. Depending on the size of the potato you’re using, it may take a little less time, or slightly more.
While you wait for your crock pot to ding, you can whip up something to accompany the soup:
- Couscous salad with butternut squash & cranberries.
- Arugula & fennel salad with lemon vinaigrette.
- Warm spinach salad with tempeh bacon crumbles.
- Spicy kale with garlic & olive oil.
- Roasted broccoli with garlic.
- Roasted green beans with harissa.
- Roasted sweet potato slices with cilantro pesto.
- Herbed french bread loaf.
You can also use grains to thicken the soup base. Some grains work better than others for this task. The best choices to get the job done are ones with a higher starch content, like barley, cornmeal, white and brown rice, amaranth, kamut, teff, and even oats. You can cook the grains separately and toss them into the soup. You can cook them separately and add them to the soup or, to get the most starch out of them, add them in uncooked. You may need to add a little extra stock or lengthen the cook time, but you’ll get a thicker and heartier soup for it.
- 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
- Bake potatoes for 20 to 40 minutes or until tender.
- Cut potatoes into bite size pieces and set aside.
- Combine the chicken strips, broth, 2 cups of water & wine.
- Add beans, carrots, celery, onions, and spices.
- Add arrowroot powder.
- Add 1 teaspoon salt and a few grinds of black pepper in the insert of a slow cooker.
- Cook on low for 8 hours.
- Remove the chicken strips.
- When cooled, shred the chicken or cut into cubes and add back to the soup.
- Add the potatoes, peas, parsley, spinach and dill.
- Season with salt and pepper.
- Let cook for 10 to 15 more minutes
- If you want a thicker soup you can add potato flakes.