Vegetarian Hearty Chicken and Vegetable Soup
Warm up with a comforting bowl of Vegetarian Hearty Chicken and Vegetable Soup, a nourishing twist on a classic favorite. This wholesome recipe replaces traditional chicken with tender, plant-based chicken substitutes, making it perfect for vegetarians and anyone seeking a healthier, protein-packed alternative. Loaded with vibrant vegetables like carrots, celery, potatoes, and peas, and simmered in a savory blend of vegetable broth, herbs, and spices, this one-pot wonder is as flavorful as it is nutritious. Ready in under an hour, it's an ideal weeknight dinner that serves six generously. Garnished with fresh parsley for a bright finish, this soul-soothing soup proves you don’t need meat for robust, heartwarming flavor. Keywords: vegetarian chicken soup, hearty vegetable soup, plant-based chicken recipe, easy vegetarian soup, healthy comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 2 medium, diced potatoes
- 8 cups vegetable broth
- 2 cups, cubed plant-based chicken substitute
- 1 whole bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon dried oregano
- 1 cup frozen peas
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots, celery, and diced potatoes to the pot. Stir and cook for 5-7 minutes.
Pour in the vegetable broth and bring to a simmer.
Add the plant-based chicken substitute to the pot along with the bay leaf, thyme, and oregano.
Season with salt and black pepper, adjusting to taste.
Lower the heat, cover, and let the soup simmer for 20 minutes, or until the vegetables are tender.
Remove the bay leaf and add the frozen peas. Cook for another 5 minutes.
Sprinkle the soup with chopped fresh parsley before serving hot.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9505 mg | 413% | |
| Total Carbohydrate | 313.0 g | 114% | |
| Dietary Fiber | 74.8 g | 267% | |
| Total Sugars | 78.2 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1040 mg | 80% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 9794 mg | 208% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
