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    Home » Recipe

    Chicken-less Soup

    Mar 11, 2014 · by Katie Koteen · Modified: Apr 12, 2018

    chksoup_01

    The end-of-winter cold is going around and we got ours all the way from Maryland. Makes it feel just a little more special knowing the germs had to travel such a distance before infecting us all. Last week all of our East Coasters flew in and brought with them the requisite travel cold. It was inevitable that we would all get it. In addition to the cold, they brought the cutest little baby you’ve ever seen. Unfortunately, he was patient zero but how could we resist? This kid is seriously like doll-cute and we all rolled the dice on a little baby snot and drool. So now we’re all sick and what better for a cold than Chicken-less Soup. The perfect remedy, but let’s make it better than the real thing—no picking through Campbell’s Chicken and Stars to avoid those gross little hunks of chewy, purple chicken meat. I am so glad those days are behind me and you’re welcome for that disgusting flash back.

    Now on to some tasty, vegan Chicken-less Soup. I used rice, just because that’s what my little ones prefer but you could easily substitute any pasta or gluten-free pasta. I used cubed tofu for the protein in this version, but if you’re trying to avoid soy, garbanzo beans would be a great alternative. If you want to take it south of the border, substitute cilantro for the parsley, add some avocado chunks and serve with some Cholula.

    Chicken-less Soup

    Six to eight servings
    30 minutes to prepare

    If your using pasta instead of rice, add it with the carrots and vegetables. If you're looking for a good broth, try the Imagine No-Chicken or the Better Than Bouillon. Imagine even makes a low sodium variety.

    Ingredients

    • 2 medium carrots, diced
    • 2 stalks celery, diced
    • 5 cups no-chicken broth, or any vegetable broth
    • 1 cup brown rice, rinsed
    • ¼ cup parsley, chopped
    • 7 oz. extra-firm tofu, half a carton, cut in ½ inch cubes

    Instructions

    1. Bring your broth to a simmer and add the rice. Let the rice cook for about 30 minutes.
    2. Add your diced carrots and celery. Simmer for another 10 minutes or until carrots are just tender.
    3. Stir in the tofu and parsley. Cook for just a couple more minutes, until the tofu is warm.

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    1. John

      March 20, 2014 at 3:18 pm

      This is a really good recipe. We made it with the addition of potatoes. My wife had a tooth issue so she used a hand blender on hers, and although it seemed strange, it turned out really good. The potatoes are probably a must if you use the hand blender. I really like this soup with a lot of black pepper, added after cooking. It can get really spicy if you put too much pepper during the cooking.

      Reply
      • Well Vegan

        March 28, 2014 at 8:52 pm

        @John - Yes, the black pepper would be a great addition! Hope the tooth is better 🙂

        Reply

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