Go Back
+ servings
Print

Vegan Cream of Chicken Soup - Dairy-Free

Light and healthy vegan cream of chicken soup for instant comfort food feels.
Course Main Course, Soup
Cuisine Vegan
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3
Calories 365kcal

Equipment

  • Chopping board
  • Sharp knife
  • Measuring cups or kitchen scale

Ingredients

  • 1 tablespoon light olive oil or other light vegetable oil
  • 1 red onion chopped
  • 6 cloves garlic minced
  • 1 carrot finely chopped
  • 1 leek chopped
  • 2 tablespoon cornstarch cornflour in the UK
  • cup non-dairy milk unsweetened almond, soy, oat, etc.
  • 2 cup vegetable broth
  • ½ teaspoon dried thyme
  • salt and pepper to taste
  • 3 tablespoon nutritional yeast
  • 1 cup soup pasta
  • vegan chicken, tofu, seitan, soy chunks, etc & seasoning optional

Instructions

  • Prepare your vegetables.
  • Add olive oil to a hot medium-sized pan.
  • Then add onion, garlic, carrot and leek.
  • Gently fry on medium-high heat for 5 minutes. Then add a big splash of water and fry for 12-15 more minutes until the veggies have softened. Stir regularly and add more water if required.
  • In the meantime, mix cornstarch and non-dairy milk. This will create a cornstarch slurry. Mix well to ensure no clumps remain.
  • Add the slurry, broth, thyme, nutritional yeast, salt, and pepper to your pan. Bring to boil. If you want your veggies to soften further, simmer for 5-10 more minutes.
  • Optional step: In the meantime, heat up a teaspoon of oil in a separate pan and fry vegan chicken for 4-5 minutes (or longer if needed - depending on the type of mock chicken you are using). Season with salt, pepper, and garlic powder.
  • Return to your soup pan and add pasta.
  • Simmer until your pasta is cooked (usually around 8-9 minutes depending on the pasta shape). If the soup is becoming too thick, add more broth.
  • Serve immediately and add vegan chicken if desired.

Notes

  • Prepare & wash your vegetables well before starting the cooking process.
  • Cut your veggies small (particularly carrots) - the smaller they are, the quicker they will cook. 
  • Avoid using wholemeal pasta. It will soak up any water much quicker, meaning you will be left with practically no soup. 
  • Make sure you use completely unsweetened plant milk. Check the nutritional label on the back to make sure the sugar levels are 0g.
  • To make it gluten-free, use GF pasta.
  • There's a chance you will need to add more broth than the amount stated in the recipe. This depends on the size of your pan, the heat of your stove, your personal taste, etc. Feel free to add more if needed.
To store - Place in an airtight container in the fridge. Keeps for 4-5 days.
To freeze - Allow to cool. Place in an airtight container in the freezer. Keeps for up to 3 months.
To reheat - It's best to heat it up in a microwave or on the stove. Make sure it's piping hot when serving.

Nutrition

Calories: 365kcal | Carbohydrates: 60g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 702mg | Potassium: 590mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4619IU | Vitamin C: 17mg | Calcium: 194mg | Iron: 3mg