Homemade Vegan cream of Chicken Soup

Vegan Cream of Chicken Soup (A Pinch of Parsley) is the ultimate comfort food recipe, with childhood memories but none of the ‘not being friendly to chickens’. It’s ready in 15 minutes, and you can freeze leftovers, to heat later on.

This recipe is kind of a plant-based take on the old Campbells’ condensed cream of chicken soup. And the good news is that you only need one saucepan and a few easy-to-find ingredients. Use vegan chicken powder to turn it into ‘chicken stock’.

Before cooking, read up on food safety for people and pets. Just bin allium scraps (garlic, onion, leeks, shallots, chives) as like tomato/citrus/rhubarb scraps, acids could harm compost creatures.

If using tinned ingredients, fully remove lids (or pop ring-pulls back over holes), before recycling, to avoid wildlife getting trapped.

Let leftover soup cool to room temperature, and store in a sealed container in the fridge for a couple of days. Cool completely before freezing leftovers (thaw before reheating in a pan, stirring often to keep the creamy texture).