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.
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.
- 2 medium carrots, diced
- 2 stalks celery, diced
- 5 cups no-chicken broth, or any vegetable broth
- 1 cup brown rice, rinsed
- 1/4 cup parsley, chopped
- 7 oz. extra-firm tofu, half a carton, cut in 1/2 inch cubes
- Bring your broth to a simmer and add the rice. Let the rice cook for about 30 minutes.
- Add your diced carrots and celery. Simmer for another 10 minutes or until carrots are just tender.
- Stir in the tofu and parsley. Cook for just a couple more minutes, until the tofu is warm.