Vegan Garlic Chicken Soup
This Vegan Garlic Chicken Soup is so dang good, packed with a whole head of Garlic, and savory Soy Curl Chicken!
Honestly, Chicken Soup wasn’t something I ate all that much before going vegan. Probably because I usually got the canned variety when I felt like I was getting a cold. And the canned stuff is never good!
I did start making it from scratch using a whole head of garlic whenever I felt like I might be getting a scratchy throat in my 30s though. And I’d say 3 times out of 5, if I eat the entire batch in a day or so, I don’t get a cold!
Now I’m not making any health claims for you, but I will say at the very least, you’ll enjoy this soup whether you feel like a million bucks or zero bucks!
ingredients for Vegan Garlic chicken Soup
The ingredients are pretty straight-forward but let’s go over a few things!
- Vegan Chicken – You can use any Vegan Chicken you like, but I highly suggest using my Soy Curl Chicken recipe!
- Vegan Chicken Broth – Or use Veggie Broth!
- Shallots, Carrots, Celery – The classic Mirepoix! Use onions instead of shallots if you like.
- Garlic – Yes, we are using a whole head of garlic!
- Seasonings – We’ll also be adding some Nutritional Yeast, Italian Seasoning, Miso Paste and some Lemon Juice.
- Fresh Herbs – I like to finish this off with some fresh parsley and dill, but use whatever you like!
- Pasta – I used Orzo for this, but use whatever pasta you like.
How to make vegan Garlic Chicken Soup
First cook your vegan chicken. I highly recommend using my Soy Curl Chicken recipe. Set the cooked vegan chicken aside.
To quickly peel a whole head of garlic, break apart the cloves by smashing the head with a spatula or something stiff. Then add the cloves to a bowl.
Top it with another equally sized bowl and shake the bejesus out of it for a minute or so. It will be very loud, but afterwards, the garlic should peel itself. There might be a few that still have the skin on, but they will peel very easily.
I recommend using a garlic press to mince all the garlic!
To make the soup, get a large pot, add some oil and heat it over medium heat. Then add in the shallots, carrots and celery. Cook for about 6 – 8 minutes.
Add in the whole head of minced garlic. Stir around and cook for one minutes. Then add in the broth and seasonings. Bring to a boil.
Add in the pasta, cook until al dente. Add in the reserved cooked vegan chicken, lemon juice and herbs.
Season to taste and enjoy!
Storage
Store leftovers in an airtight container in the fridge for 3 – 5 days. This stuff is so good I ate it cold straight from the fridge like a goblin!
other comfort food recipes
- Broccoli Cheddar Soup
- Italian Wedding Soup
- Tomato Soup
- Garlic Bread Grilled Cheese
- Beef Burgundy
- Chili
Recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, check out my Amazon Storefront!
Vegan Garlic Chicken Soup
Equipment
Ingredients
- 8 oz. Soy Curl Chicken (or Vegan Chicken of Choice)
- 1/2 cup Chopped Carrots
- 1/2 cup Chopped Celery
- 1/2 cup Chopped Shallots (or Onions)
- 1 Head of Garlic (minced)
- 1 tsp Italian Seasoning
- 1 Tbsp Nutritional Yeast
- 1 tsp Miso Paste
- 6 cups Vegan Chicken Broth (or Veggie Broth)
- 4 – 6 oz Orzo Pasta (or Pasta of Choice)
- 1 – 2 Tbsp Lemon Juice
- 1 – 2 Tbsp Fresh Chopped Parsley
- 1 – 2 Tbsp Fresh Chopped Dill
- Salt & Pepper (to taste)
Instructions
- Chop your veggies. I will usually do a large dice for the celery, and half moons for the large parts of the carrots (snack on the skinny sections). And dice the shallots / onions.To mince a whole head of garlic, add the unpeeled cloves to a metal mixing bowl, cover with another mixing bowl and shake vigorously for a minute. This will cause the garlic to peel itself (you might need to gently coax some more stubborn cloves out of their skin). Mince the garlic cloves with a garlic press (or a knife which will just take longer).
- Cook your vegan chicken in a skillet over medium heat for about 8 minutes, or until browned and to your liking. Set aside.
- In a large, heavy bottomed pot like a dutch oven, heat up some olive oil over medium heat.
- Add the shallots, carrots and celery and cook for about 6 – 8 minutes, or until slightly softened. Add in the minced garlic and cook for one minute.
- Pour in the broth. Add the Italian Seasoning, Nutritional Yeast, and Miso Paste. Stir to combine. Bring to a boil.
- Add in the pasta. You can use 4 oz for a brothier soup, or 6 oz for a more pasta heavy soup. I like both, so do whatever sounds better to you! Cook the pasta to al dente according to package instructions.
- Add in the reserved vegan chicken, fresh herbs, and lemon juice. Taste and adjust for seasoning. ENJOY!
Delicious! I added a bit more salt, and replaced miso with marmite, but besides that, it was AMAZING!
So glad you dug it!! Thank you!
Delicious!! I made it for my sick college boy. It was a little salty and I didn’t add any extra, it must have been the bouillon paste.
Oh sorry to hear that, glad you still liked it, but yeah bouillon might differ depending on the brand!
I love this soup! Me and my husband make it all the time now and serve it with toasted sourdough. I have made it with varying degrees of orzo and it’s great thick or thin! I don’t usually like dill but it’s an absolute must in this soup!
Oh thank you, so glad you both like it! I need to make this soon again!
Hands down one of my most revisited/ remixed soup recipes. Was sick today and didn’t have any actual garlic, so subbed in some Toom. Not as good as fresh, but pretty good in a pinch!
Oh wow, Toum is an interesting idea! Glad you liked it and hope you feel better!