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Chicken-less Soup for the Souls

American \ Dinner \ Main Dish
Votes: 1
Rating: 5
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Prep Time10minutes
Cook Time60minutes
Passive Time
people
Nutrition Facts
Chicken-less Soup for the Souls
Amount Per Serving
Calories 152 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Sodium 395mg 16%
Potassium 43mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 2g
Protein 6g 12%
Vitamin A 26%
Vitamin C 3%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Italian Wedding Soup, or Chicken Soup with Escarole, is a staple for all holidays celebrated in an Italian household. Whether it is Christmas dinner or any day that ended in the letter “y”, chicken soup with escarole was practically always on the menu.

I have not had this traditional soup for 15+ years and I am happy to share with you, my vegan recipe. I decided to call it Chicken-less Soup for the Souls because of the chickens saved in making this variety.

There are numerous options to use in place of the chicken, including Edward & Sons Not-Chick’n Bouillon Cubes or Better Than Bouillon No Chicken Base. I also recommend the new Vegan Chicken-Less Seasoning Salt from Trader Joe’s. It is a delicious blend of sea salt, onion powder, Spices, Turmeric and Garlic Powder. I use it to season the tofu after frying it and before adding to the soup.

ENJOY!

Ingredients

  • 3 Tbl. olive oil
  • 1 large onion diced
  • 1 large carrot diced
  • 2 medium bay leaves dry
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. black pepper adjust to taste
  • 10 Cubes Not-Chick'n Bouillon Cubes, or 12 tsp. No Chicken Base Better Than Bouillon
  • 15 cups hot water with bouillon melted in before adding to soup
  • 2 large escarole, torn into bite-sized pieces
  • 1 pound orzo pasta, cooked
  • 1 brick tofu drained, diced and fried in a pan coated with cooking spray

Directions

  1. In a large saucepan, heat olive oil. Add Onion, Carrot, Bay Leaves, Garlic Powder, Onion Powder, and Black Pepper. Saute 5 minutes, over medium heat, turning often and until slightly soft.
  2. Mix Bouillon cubes or Better than Bouillon in hot water and add to soup.
  3. Bring mixture to a boil and simmer for 30 minutes.
  4. Stir in escarole and let cook another 10-15 minutes.
  5. Add a small amount of cooked orzo pasta to a bowl and top with soup and cooked tofu.
  6. Optional: Top with Kelly's Croutons and Follow Your Heart Vegan Parmesan.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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