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.

Before cooking, read up on food safety for people and pets. Just bin garlic/onion/allium scraps (plus citrus and rhubarb) as the acids can harm compost creatures. 

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.

Made with plant milk and oil (or Flora vegan butter), the base uses a no-chicken stock. Nine Meals of Anarchy makes good vegetable stock, just add some Steenbergs vegan chicken powder to turn it into ‘chicken stock’.

You can then go all traditional, and serve in a big crockpot with torn-up-bread chunks and grated vegan cheese. If you wish, you can omit the chicken part and replace with celery, to turn this into a ‘cream of celery’ soup.

If you like making soup, invest in a stick blender, as it saves all the faffing around with washing jug blenders. When buying a new electrical appliance, UK says the store has to take the old one back. So take the dusty broken jug blender back to the store you buy a new one from, and it will be recycled on for you.

Also invest in Souper Cubes. Made from silicone, just pour leftover soup in, then freeze and the soup is ready to thaw and cook, whenever you want it.

Vegan Chicken Noodle Soup

vegan chicken noodle soup

This vegan chicken noodle soup (Veggie Desserts) uses plant-based chicken and mock chicken seasoning, and is ready in 30 minutes. Here’s another vegan chicken noodle soup recipe.

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