Vegan Chicken Pot Pie Soup
This vegan chicken pot pie soup has all the cozy flavors of classic chicken pot pie. With comforting veggies, creamy broth, and tender vegan chicken. Everything you love about pot pie, in soup form.
Ingredients
- ½ Recipe Vegan Seitan Chicken 3 servings vegan chicken of choice
- 3 Medium Carrots peeled and small diced
- 2 Stalks Celery small diced
- 1 Medium Yellow Onion small diced
- 4 Cloves Garlic minced
- 1 Pound Russet Potatoes peeled and diced
- ⅓ Cup Flour can use all purpose, gluten-free all purpose, or oat
- 1 Teaspoon Dried Thyme Leaves
- 1 Teaspoon Dried Rosemary Leaves
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 4 Cups Vegetable Broth
- 1 Cup Non-Dairy Yogurt or Sour Cream I used Kite Hill's plain unsweetened Greek yogurt; you can also use a creamy milk like oat milk, but it won't be as thick
- ½ Cup Frozen Peas
- ½ Cup Frozen Corn
- Vegan Biscuits or French Bread optional, to serve
Instructions
- Prepare the seitan chicken or vegan chicken of choice.
- Heat a large pot or dutch oven over medium heat. Add the carrots, celery, onion, and garlic. Cook for 5 minutes, until starting to soften.
- Add the potatoes, flour, thyme, rosemary, salt, and pepper. Toss to coat the vegetables.
- While stirring, add the broth, then the yogurt. Bring to a simmer and cook for 15 minutes.
- Stir in the chicken, peas, and corn. Cook 5 minutes longer.
- Serve with a vegan biscuit or French bread.
Nutrition
Calories: 272kcal | Carbohydrates: 39g | Protein: 26g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 716mg | Potassium: 725mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5295IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 4mg