I know vegetarian chicken soup sounds like a contradiction in terms, but this recipe will clear up any confusion you may have.
My mom isn’t known for her cooking. She’s not a bad cook, by any means. But cooking has never been one of her stand out qualities. Though thinking back, I have to say the memories of her making banana bread, tomato sauce, and chicken soup are some of my favorites.
I became a vegetarian over 20 years ago, and the hardest thing about my transition was not being able to eat my mom’s chicken soup. My mom would make two batches after I became vegetarian, one with chicken and one without, but it just wasn’t the same. Her soup was so good, she made converts out of chicken soup haters, literally I saw it happen!
I don’t miss meat, but for a while, I felt like I was missing out on the type of cooking that meat offers. The more I explored though, the more I realized that you can make any meat dish, with a meat alternative. And one of the things that has helped me so much is Quorn Chik’n cutlets. This is not a sponsored or affiliate post for them, I just really love the product. And I’ve used the chik’n to make this soup as well as chik’n broccoli pizza! The pizza is dangerous, not only can I not stop at just one slice, I literally eat the whole thing almost every time.
This soup is such an excellent replacement for my mom’s soup, that I finally don’t miss the original. I even made it for her last weekend, as a kind of right of passage to show that I had grown out of my childhood love of chicken soup and am now completely smitten with vegetarian chicken soup.
Homestyle Vegetarian Chicken Soup
1 Tbsp Olive Oil
3 or more Carrots, Chopped
3 or more Stalks of Celery, Chopped
1 Onion, Chopped
2 Cloves of Garlic, Minced
Salt and Pepper to Taste
1 tsp Rosemary
1 tsp Sage
1 tsp Parsley
1 tsp Thyme
½ tsp Adobe
1 Tbsp Tomato Paste
1 Bay Leaf
8 Cups Imagine Vegetarian No-Chicken Broth, or Veggie Broth
4 Quorn Chik’n Cutlets
1 ⅓ Cup Israeli Couscous
1 Tbsp Olive Oil
1 ¾ Cups Boiling Water
- In a large, thick bottomed, pot add oil, veggies, and spices (excluding the bay leaf)
- Simmer veggies until the onion and celery are pliable and translucent
- Add broth, tomato paste, and bay leaf
- Increase heat, cover, and bring to a boil
- Boil for ten minutes and then add cutlets and continue to boil until carrots are tender
- Once carrots are tender, lower the heat and remove the cutlets
- Shred cutlets between two forks and set aside
- Cook couscous by: adding olive oil and dried couscous to a medium pot and saute until lightly browned. Add the boiling water, reduce heat, and cook until all the liquid is absorbed. Rinse with cold water. Do not add couscous to soup! It will absorb more liquid and get gummy.
- Add shredded chik’n back into the soup and let cook for an additional five minutes
- Remove bay leaf
- To serve scoop a portion of couscous into a bowl, cover in vegetarian chicken soup
Here’s a peak into my kitchen:
I hope you try this and enjoy it as much as I do! Also, please share this recipe with any vegetarian friends you may have!