Vegan “Turkey” (or Chick’n) Soup

There is nothing as comforting as a hot bowl of soup on a cold winter day! This “turkey” or chick’n soup gets a lot of its flavor from the broth, so I recommend making your own for the best flavor. Click on these links for my “turkey” broth and chick’n broth recipes. Here are the ingredients you will need to make this delicious soup:

Start by defrosting the Beyond Chicken Strips and the frozen vegetables. Cut the strips into small pieces and add them to a nonstick pan:

Add the poultry seasoning and one teaspoon of the Magickal Seasoning Blend to the oil. Whisk together:

Add three tablespoons of the broth and whisk again:

Pour the mixture over the “chicken” pieces. Cook for several minutes over medium heat while stirring constantly. Remove from the heat and set aside:

Melt the vegan butter (I use Earth Balance) in a large soup pot, then add the carrots, onions, and celery:

Stir to combine, then add the remaining Magickal Seasoning Blend and stir again. Cook for ten minutes, stirring occasionally:

Add the mashed roasted garlic, stir well, and cook for three more minutes:

Stir in the hot sauce, broth, and water:

Stir well, cover the pot, and heat on medium high until the broth comes to a boil:

Reduce the heat and simmer covered for 30 minutes:

Add the defrosted green beans, cover the pot again, return to a boil, then simmer for 10 minutes. (The beans take longer to cook than the peas and corn so you want to add them sooner.)

Add the defrosted peas and corn. Add the prepared “chicken” pieces. Stir to combine:

Cover the pot again, turn the heat up to medium-high and bring the soup back to a boil. Reduce the heat and simmer for another 10 minutes:

Stir in the lemon juice if you are using it. My mom and I like it, but this is up to you. It doesn’t really add lemon flavor but it does make the soup better in our opinion. Check the seasoning and add salt and pepper as needed. Your soup is done!

To serve, add cooked rice or noodles to a bowl and add hot soup. Adding either rice or noodles to the soup pot will cause them to get soggy and mushy. Adding them to each bowl when you are serving the soup prevents this.

Here is the soup with rice!

And here it is with noodles! Enjoy!

 

Vegan "Turkey" or Chick'n Soup

This lovely soup is made with homemade "turkey" or chick'n broth, seasoned Beyond Chicken Strips, and lots of veggies!

Course Soup
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 bowls
Calories 265 kcal
Author Deborah Mesdag

Ingredients

  • 1 bag (9 oz) Beyond Chicken Lightly Seasoned Strips, defrosted
  • 28 g (2 TBS + 1 tsp) Magickal Seasoning Blend, divided
  • 1.0 g (1 tsp) Poultry Seasoning
  • 14 g (1 TBS) Oil
  • 2400 g (10 c) Vegan "Turkey" or Chick'n Broth
  • 720 g (3 c) Water
  • 42 g (3 TBS) Vegan Butter
  • 360 g (3 c) Chopped Onions
  • 240 g (2 c) Chopped Carrots
  • 240 g (2 c) Chopped Celery
  • 25 g (1 1/2 TBS) Roasted Garlic
  • 15 g (1 TBS) Frank's Hot Sauce
  • 360 g (3 c) Frozen Cut Green Beans, defrosted
  • 360 g (3 c) Frozen Corn, defrosted
  • 240 g (2 c) Frozen Peas, defrosted
  • 30 g (2 TBS) Lemon Juice (optional)
  • Cooked Rice or Noodles

Instructions

  1. Start by defrosting the Beyond Chicken Strips and the frozen vegetables.
  2. Cut the Beyond Chicken strips into small pieces and add them to a nonstick pan.

  3. Add the poultry seasoning and one teaspoon of the Magickal Seasoning Blend to the oil. Whisk together. Add three tablespoons of the broth and whisk again. Pour the mixture over the “chicken” pieces. Cook for several minutes over medium heat while stirring constantly. Remove from the heat and set aside.

  4. Melt the vegan butter (I use Earth Balance) in a large soup pot, then add the carrots, onions, and celery. Stir to combine, then add the remaining Magickal Seasoning Blend and stir again. Cook for ten minutes, stirring occasionally.

  5. Add the mashed roasted garlic, stir well, and cook for three more minutes.

  6. Stir in the hot sauce, "turkey" broth or chick'n broth, and water. Stir well, cover the pot, and heat on medium high until the broth comes to a boil. Reduce the heat and simmer covered for 30 minutes.

  7. Add the defrosted green beans, cover the pot again, return to a boil, then simmer for 10 minutes. (The beans take longer to cook than the peas and corn so you want to add them sooner.)

  8. Add the defrosted peas and corn. Add the prepared “chicken” pieces. Stir to combine. Cover the pot again, turn the heat up to medium-high and bring the soup back to a boil. Reduce the heat and simmer for another 10 minutes. Stir in the lemon juice if you are using it. Check the seasoning and add salt and pepper as needed. Your soup is done!

  9. To serve, add cooked rice or noodles to a bowl and add hot soup. Adding either rice or noodles to the soup pot will cause them to get soggy and mushy. Adding them to each bowl when you are serving the soup prevents this.

Recipe Notes

  • The soup has 265 calories (not counting the rice or noodles) per bowl when made with my "turkey" broth and 230 calories when made with my chick'n broth.

2 thoughts on “Vegan “Turkey” (or Chick’n) Soup”

    1. It takes time to make really good soup, but it is worth it! Most of that time, though, the soup is just simmering and you can do other things

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