Vegan Mock Chicken Soup

Vegan Mock Chicken Soup, meal planning

This vegan mock chicken soup is like a hug for your insides! About a year ago, I decided to go mostly vegetarian, mainly for health reasons. I still eat fish, organic eggs, and a small amount of dairy. For the most part, I don’t miss eating meat at all. I haven’t eaten beef or pork since high school, so giving up chicken and turkey wasn’t too much of a stretch.

However, there are some dishes I do miss. And now that the weather is turning colder, one thing I find myself craving is chicken soup, aka “Jewish Penicillin.”  Whenever I’ve got a stomach bug or a head cold, the only thing I want to eat is chicken soup. So what’s a vegetarian to do?


Massel Chicken Style Stock Cubes

Thankfully, while shopping at Fresh Thyme, I discovered Massel’s Chicken Style Stock Cubes which are vegan! These bouillon cubes give your soup broth an “I-Can’t-Believe-It’s-Not-Chicken” taste! (Massel also makes Beef-Style Cubes which are great for flavoring vegetable soup.) So, I whipped up a batch of vegan mock chicken soup and it’s delicious! Now I can have my mock chicken soup in the freezer, ready to reheat when I’m feeling under the weather.


4 Grain Rice Blend, Vegan Mock Chicken Soup

I prefer rice in my chicken soup, but you can certainly add noodles instead. The rice I used took about 20-25 minutes to cook, so if you’re using noodles, add them the final 15 minutes of cooking. My hubby does eat meat, so I heated him up some rotisserie chicken breast meat which he added to his bowl. If you’re not vegan, and do eat small amounts of dairy, I would recommend one change, which I feel enhances the flavor of the soup. Replace the oil with organic butter.


Vegan Mock Chicken Soup

  • 2 ribs of celery, sliced

  • 2 carrots, peeled and sliced

  • 1 Tbs chopped onion (optional)

  • 1 Tbs cooking oil of your choice

  • 8 cups of filtered water

  • 3 Massel’s Chicken-Style Stock Cubes

  • 1/2 cup frozen peas

  • 1/2 cup frozen corn

  • 1/2 cup frozen cut green beans

  • 1/2 cup whole grain rice blend

  • 1 tsp dried parsley

  • salt & pepper to taste

Heat oil in a large soup pot. Saute celery, carrots, and onion until onions are translucent (5 to 7 minutes). You can add a little water if the veggies are sticking to the pot. Add the water, peas, corn, green beans, rice, and parsley to the pot. Bring to a boil. Reduce heat and simmer for 25 minutes or until the rice is done. I found that the stock cubes lent the perfect amount of saltiness to the soup, so I just added a bit of cracked pepper to my bowl. Leftovers can be frozen for 3 – 4 months.