Veggie chicken soup recipe- the vegan soup recipe you need to try!

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is lower in calories and suitable for vegetarians.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen peas

Frozen peas are economical and nutritious.

Melt 1 tablespoon of plant-based butter and 1 tablespoon of extra virgin olive oil in a pot over medium-low heat.

Add 1.5 handfuls of pine nuts to the melted butter and oil, browning them until toasted.

Add 1 stock of celery, 4 carrots, and 1 medium yellow onion to the pot and sauté until the carrots turn bright orange and the vegetables become fragrant, about 3-4 minutes.

Add in the plant-based chicken strips and cook for another 2-3 minutes to absorb the flavors of the sautéed vegetables.

Pour in 6 cups of plant-based chicken broth and add 2-3 dashes of all spice, 0.5 teaspoon of cinnamon, a couple shakes of salt, and a tiny bit of black pepper.

Let the soup simmer for about 30 minutes.

After 30 minutes, add in 0.5 cup of rinsed white rice and taste the soup, adjusting spices as needed.

Cover the pot and let it simmer for another 5 minutes, then turn off the heat and let it sit for 15 minutes to allow the rice to absorb the liquid.

Add in 0.5 head of chopped flat parsley for brightness and taste the soup again, adding more salt if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens