Creamy Vegan Chicken Pot Pie Soup
Ingredients
- 10-12 oz of @allvegetarianinc Vegan unbreaded Chicken, diced (soy curls or Gardein work well too)
- 3 Carrots, diced
- 3 ribs of Celery, diced
- 3 medium Potatoes, diced (3 cups)
- 1 small Onion, chopped
- 3 cloves of Garlic, minced
- 1 cup of Frozen Peas
- 1 tsp of Thyme
- 1 tsp of Sage
- 2 tsp of Poultry Seasoning
- 1 Tbsp of Parsley, to garnish
- Salt & Pepper, to taste
- 6 Tbsp of Vegan Butter
- 6 Tbsp of Flour
- 4 cups of Vegetable or No Chicken Broth
- 1 1/2 cups of Water
- 1/3 - 1/2 cup of Dairy-Free Cream
Preparation
In a large pot on med-low heat, melt the Vegan Butter and sauté the Onion and Celery until the Onions are translucent.
Add in the Carrots, Garlic, Potatoes, Herbs, and Spices (except for the Bay Leaves) and continue to cook for 5-7 minutes.
Add in the Flour and mix well to ensure all the vegetables get well coated. Cook for a few minutes, stirring occasionally.
Raise the heat slightly and add in the Broth, bringing it to a soft boil.
Add in the frozen Peas, Bay Leaves, Vegan Chicken, and Water. Season with Salt & Pepper. Continue to cook covered for 20-25 minutes.
Add in the Dairy-Free Cream or Plant Milk and simmer for 10 minutes before serving.
Serve with homemade or store-bought biscuits.
