Vegetarian Hearty Chicken and Veggie Soup
Warm, comforting, and packed with flavor, this **Vegetarian Hearty Chicken and Veggie Soup** is the perfect plant-based twist on a classic favorite. Loaded with tender carrots, celery, potatoes, and a medley of peas and corn, this soup gets an extra dose of heartiness from protein-rich plant-based chicken pieces. Simmered in a savory broth infused with herbs like thyme and basil, every spoonful is a nourishing delight. Ready in under an hour, this one-pot recipe is ideal for busy weeknight dinners or meal prep, serving up to six people. Garnished with fresh parsley, it’s a wholesome, satisfying option for anyone craving a vegetarian soup that's as filling as it is flavorful. Perfect for cozy nights, healthy eating, and plant-based diets, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, diced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup frozen green peas
- 1 cup frozen corn kernels
- 12 ounces plant-based chicken pieces
- 0.25 cup fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
Add minced garlic and cook for an additional 1 minute until fragrant.
Stir in sliced carrots, sliced celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally.
Pour in vegetable broth and bring to a boil. Add dried thyme, dried basil, bay leaf, salt, and black pepper. Stir to combine.
Reduce heat to a simmer, cover the pot, and let cook for 20 minutes until the vegetables are tender.
Add frozen green peas, frozen corn kernels, and plant-based chicken pieces to the pot. Stir well and continue cooking for another 10 minutes.
Remove the bay leaf and discard. Adjust seasoning with more salt or pepper if necessary.
Stir in chopped fresh parsley. Serve hot and enjoy your hearty vegetarian chicken and vegetable soup!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6292 mg | 274% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 64.4 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 7812 mg | 166% | |
*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.
