this vegan chicken soup is of course the ultimate comfort food. my version is a small batch, so it is perfect for small households but so easy to scale up.
the inspiration
Soup is probably one of the most universal meals we all have. Every culture and nationality has a soup. Of course a pretty quintessential soup, is chicken soup. And as a vegan we can still enjoy the comforting bowl of chicken soup, minus the chicken.
Last year on Instagram I had shared some stories of just easy vegan chicken soups I was making. I was shocked that people were asking for the recipe. Not because it isn’t delicious, but in my mind most people know how to make a basic soup.
Of course, I am not knocking you AT ALL if you don’t. In this blog post I will give you my tips and tricks for making delicious soup.
the ingredients
- Soy Chunks: there are many vegan chicken substitutes available now, which is amazing. I actually initially wanted to use soy curls (paid link) but I didn’t have any on hand. I did however have soy chunks (paid link) from some recipes I made a few months ago. They are very similar just a different shape pretty much. The soy chunks worked perfectly here. You can also use cubed tofu, shredded tofu, vegan chicken like the Just Meat or Daring. You can even swap in chickpeas. The options are endless.
- Carrots: the carrots are a basic ingredient in a mirepoix which is essential for a good soup. I like to cut the carrots into small pieces, they cook faster and are the perfect bite size pieces in the soup.
- Onion: The next final part of a mirepoix. I like to use a sweet or Vidalia onion. They are of course sweeter and in my opinion more delicious. Again chopping it the same size as the carrots.
- Celery: the celery is the last important piece of a mirepoix. The celery adds a bit of earthy, green flavor. Again, chopping it to the same size as the carrots and celery.
- Garlic: the garlic of course adds in flavor. It is also great for when you are sick because garlic has a lot of antibiotic properties.
- Olive Oil: I prefer to use olive oil to cook the vegetables. You can also use vegan butter. However, I find the olive oil helps to create a rich broth.
- Vegetable Broth or Bouillon: for this vegan chicken soup you can either use vegetable broth or bouillon. Personally, I cannot recommend using Better than Bouillon enough. I specifically used the chicken-style one (there is no chicken). It gives so much flavor and depth to the soup. You can also use broth or stock. I always have my frozen vegetable broth cubes on hand from my veggie scraps.
- Pastina: you will need some little pasta for this recipe. Pastina actually just means little pasta, even though many associate with the small star pasta, actually called stelline. You can use orzo, acini di pepe, ditalini, anelli, or even pearl couscous. If you can’t find pastina in stores you can always order it online.
- Parsley: I like to top the soup with some fresh parsley. It looks beautiful and it adds nutrients.
- Salt & Pepper: you will add salt and black pepper to taste.
how to make the vegan chicken soup
- In a medium sized pot add the oil. Allow the oil to heat up for 1-2 minutes over medium heat. Then, add in your vegetables. I like to add a sprinkle of salt and black pepper to them. Allow them to cook over a medium low heat for 5 to 7 minutes until onions are translucent.
- Pour in 6 cups of water. Note: no stock or bouillon or has been added yet. The soup develops amazing flavor and color from the vegetables. If using vegetable broth you will add in 6 cups of vegetable broth instead of water.
- Rehydrate the soy chunks with boiling water in a small separate bowl. Then, drain and pour into the soup. Also, add in the pastina. You will also add in 2 tablespoons of Better than Bouillon or a vegetable bouillon cube.
- This is optional but if you want to add in 2-3 bay leaves you can now as well. Be sure to remove before eating.
- Cook the soup over medium heat for 20-30 minutes. If it too much liquid boils out you can always add in water. Taste and add in any extra salt if desired.
- Grab your favorite bowls and serve. I also like to add some vegan parmesan and fresh parsley.
how to get a cooked all day type of flavor in an hour
The best part about this recipe is it will taste like you spent hours in the kitchen with minimal effort.
- Use all the vegetables I have indicated. This makes a big difference in flavor.
- Cook the vegetables on a lower heat in the oil. This helps to flavor to develop very intensely. Taking the time to cook them for about 7 minutes gets so much flavor extracted right away.
- Better than Bouillon is really the biggest trick. The bouillon paste or even a bouillon cubes packs in so much flavor.
- Bay leaves, while they are optional I would say they are highly encouraged. They add something special to the flavor of the vegan chicken soup.
This isn’t Italian penicillin…
As an Italian-American who grew up eating plenty of pastina and soup when I was sick, we have NEVER called it Italian penicillin. That was something that started online and to be honest irritated me because the pastina I had when I was sick was very simple. It was cooked in water, topped with some butter, and cheese (this was from my pre-vegan days). Of course we had chicken soup as well and you can put pastina in it, but I will not be calling this Italian penicillin as it was just another viral food trend.
why you’ll love this vegan chicken soup recipe
First of all, who doesn’t love a vegan chicken soup?! There is really nothing better. It is cozy and comforting. I get a lot of comments about people who are only cooking for 1 or 2 so this small batch version is perfect for that. It is always easy to scale the recipe up in the recipe card down below.
The flavors are so delicious and aside from the chopping this recipe is simple to make. It is one you will be sure to love over and over again. Pair it with bread, crackers, or anything else you enjoy on the side of your soup. It is a great way to get in some veggies.
vegan chicken soup faq
Is this recipe allergy friendly?
It does use soy chunks. However, you can always swap that out for a soy free substitute. You can use vegan chicken made from seitan, my vegan shredded chicken would be perfect here. The recipe can easily be made gluten-free with whatever pasta you pick. It is nut free.
How do I store leftovers?
In a container in the fridge for up to 4 days. You can also freeze this recipe.
How do I heat this dish up?
You can heat it up on the stove or in the microwave. You may need to add more liquid if it absorbs too much.
Can I add more herbs to this?
Of course. It is your soup do whatever you like. If you want to add in a little chopped sage or fresh thyme go for it.
Will this make me feel better if I am sick?
Soup and especially vegan soup always helps to make us feel better when we aren’t at our best. Of course if you have something like the flu or an intense virus you are going to need lots of rest and fluids. But a warm soup always feels good on your belly and throat.
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Vegan Chicken Soup
Equipment
- Medium Sized Pot (paid link) 3 Quart
Ingredients
- ½ tablespoon olive oil
- 2 medium sized carrots, peeled and finely chopped
- ½ Vidalia onion, finely chopped
- 1 medium celery rib, finely chopped
- 3 cloves garlic, roughly chopped
- 1 cup soy chunks paid link
- 4 ounces pastina
- 6 cups water
- 2 teaspoons Better than Bouillon paid link
- 2 bay leaves
- 4 sprig fresh parsley finely chopped for garnish
- Salt and black pepper to taste
Instructions
- Pour the oil into a 3 quart pot. Allow the ½ tablespoon olive oil to heat up for 1-2 minutes over medium heat. Then, add in your 2 medium sized carrots, peeled and finely chopped, ½ Vidalia onion, finely chopped, 1 medium celery rib, finely chopped, and 3 cloves garlic, roughly chopped. I like to add a sprinkle of salt and black pepper to them. Allow them to cook over a medium low heat for 5 to 7 minutes until onions are translucent.
- Pour in 6 cups water or vegetable broth/stock if you are using that. I like to use water because I use Better than Bouillon.
- Rehydrate the 1 cup soy chunks with boiling water in a small separate bowl. Cover and let stand for 5 to 10 minutes. Then, drain and pour into the soup along with the 4 ounces pastina and 2 teaspoons Better than Bouillon.
- This is optional but if you want to add in 2 bay leaves you can now as well. Be sure to remove before eating.
- Cook the soup over medium heat for 20-30 minutes. If it too much liquid boils out you can always add in water. Taste and add in any extra salt if desired.
- Grab your favorite bowls and serve. I also like to add some vegan parmesan and chopped fresh parsley for garnish.
Video
Notes
- As an Amazon Associate I earn from qualifying purchases. If you decide to purchase through a link I earn a small commission at no cost you. Thank you for helping to support blog.
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated. For any questions you may have please refer to the FAQ above the recipe card.
- You can easily scale this recipe up by increasing your serving size. This made 2 nice full portions of soup. I would say it serves up to 2.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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