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!
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