This easy vegan chicken pot pie soup is a comfort food classic, but in vegan soup form. Thanks to frozen veggies and simple ingredients, this cozy soup is quick to throw together any day of the week. Plus, it's slow cooker friendly!
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You Will Love This Recipe
- It's super simple: This soup is practically effortless to prepare. Just do some minimal chopping, toss the ingredients into your pot or slow cooker, and let it work for you. I just love cozy vegan slow cooker meals!
- It's the perfect creamy texture: Get ready to fall in love with this soup's hearty, rich texture. It's comfort in a bowl!
- It's healthed up: I've swapped out traditional heavy cream, chicken broth, and butter for plant-based alternatives, reducing the amount of saturated fat and the environmental impact.
Ingredients and Substitutions
- Olive oil: I love olive oil for its heart-healthy properties, but you can use vegan butter or your preferred cooking oil.
- Soy curls: A great source of protein and fiber, with a texture I would liken to tender dark meat chicken, soy curls are a fantastic meat alternative to keep in your vegan cooking arsenal. Feel free to substitute with your favorite plant-based meat alternative if you'd prefer.
- No chicken base: This forms the flavorful base of our soup. You can also use veggie broth and some poultry seasoning if you'd like.
- Celery: Vegetal and earthy celery is a classic in this comforting recipe.
- Mixed vegetables: Classic pot pie veggies like carrots, green peas, green beans, and corn can all be found in a bag of frozen veggies for the easiest prep possible.
- Potatoes: I love Yukon gold potatoes, but any starchy potato, such as russet, will do.
- Coconut milk: Make a creamy soup with luscious coconut milk. If you'd prefer, you can also use cashew cream (like I use in my white lasagna soup) or vegan cream.
- Seasonings: Onion powder, garlic powder, thyme, and black pepper add the classic flavor of pot pie filling.
- White wine vinegar: A small amount of vinegar adds an acidic pop that helps to enhance all those hearty flavors!
- Fresh parsley: Fresh herbs add brightness to the dish to balance this rich soup.
Why Soy Curls?
Soy curls have a fantastic texture and are often used as a plant-based alternative to chicken. They're also rich in protein and fiber, gluten-free, shelf-stable, and very versatile, as they can be soaked in various marinades or broths to take on unique flavors. If you'd prefer to use a different vegan protein source, you are welcome to! Seitan, chick'n, or even chickpeas could all easily replace the soy curls in this dish.
Instructions
Stovetop
Step 1: Add the olive oil and celery to a large soup pot and cook the celery over medium heat for 3-5 minutes.
Step 2: Add the seasonings, no chicken base, water, mixed veggies, soy curls, and potatoes.
Step 3: Turn the heat up to high until the soup begins to simmer. Then, turn the heat to low and allow it to simmer for about 30 minutes.
Step 4: Use the back of a spoon to smash some of the potato pieces for a heartier soup texture. Stir in the coconut milk, then the white wine vinegar.
Step 5: Top with fresh parsley and enjoy! This soup goes great with vegan biscuits, vegan puff pastry, crusty bread, or buttery-flavored vegan crackers.
Slow Cooker
Step 1: Turn the slow cooker on high. Add the water and stir the no chicken base into the water.
Step 2: Add all the ingredients except the soy curls, coconut milk, white wine vinegar, and parsley to a slow cooker.
Step 3: Cook on high for 4-5 hours or low for 6-8 hours.
Step 4: 5 minutes before serving, use the back of a spoon to smash some of the potato pieces for a heartier soup texture. Then, stir in the soy curls.
Step 5: Turn off the slow cooker and stir in the coconut milk, followed by the white wine vinegar.
Step 6: Top with parsley, and enjoy! This soup goes great with vegan biscuits, vegan puff pastry, crusty bread, or buttery-flavored vegan crackers.
Variations
- Pie Crust Toppers: To get a little extra fancy on a special occasion, cut puff pastry into shapes with cookie cutters, bake them, and place them on top of the soup to add pastry like a traditional pot pie.
- Lighter soup: Instead of coconut milk, add unsweetened plant milk such as soy, almond, or oat milk.
- Veggie pot pie soup: Choose chickpeas or white beans instead of the soy curls.
Storage
- Make-Ahead: You can prepare this soup a day or two in advance and store it in the fridge in an airtight container.
- Store: Leftovers can be kept in an airtight container in the fridge for up to 5 days.
- Reheat: Use a large pot over medium heat to reheat leftovers until heated through. Consider adding a splash of unsweetened plant-based milk if the soup looks dry.
Tips
- Use a kettle for an even quicker meal. I love to heat up the water in my electric kettle while I start this soup so that when I add the water and no chicken base, I know the soup will begin to simmer very quickly. I also use this trick when I am a little late in getting my slow cooker going.
- Eco Tip: Finely chop pretty much any veggies lurking in the back of your fridge and toss them into this soup to minimize food waste!
FAQ
I love soy curls for this recipe, but chickpeas or white beans, seitan, or other pre-made meat alternatives can all work well. Consider reducing the amount of water by a couple cups if you choose one of these, though.
Can I use different vegetables in Vegan Chicken Pot Pie Soup?
Definitely, and I encourage you to. Just chop the veggies into bite-sized or smaller pieces and toss them in.
Absolutely! You can use your insta pot to pressure cook this soup for about 10 minutes instead of the 30 minutes of simmering.
This soup can easily be made gluten free by substituting the no chicken base for a gluten-free vegetable broth or a different brand, like hella vegan's no chick bouillon.
Recipe
Vegan Chicken Pot Pie Soup (stovetop or slow cooker)
Ingredients
- 1 Tablespoon olive oil
- 3 stalks celery, sliced
- 2 teaspoons onion powder (or 1 yellow onion, diced)
- ¾ teaspoon garlic powder (or 6 cloves garlic, minced)
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon thyme
- 6 cups water (or vegetable stock/broth if omitting a base/bouillon)
- 2 Tablespoons better than bouillon no chicken base (or preferred bouillon/base)
- 2 yukon gold potatoes, peeled and cut into ½ inch cubes (or ~½ pound of preferred starchy potato)
- 1 (10-12 ounce) bag frozen mixed vegetables (or about ¾ cup each of diced carrots, cut green beans, corn, and green peas)
- 1 (8 ounce) bag soy curls
- 1 (15 ounce) can coconut milk
- 1 Tablespoon white wine vinegar
- ¼ cup fresh parsley, chopped
Optional topping
- vegan crackers, puff pastry, biscuits, or crusty bread.
Equipment
Instructions
Stovetop
- Add the olive oil and celery to a large soup pot and cook the celery over medium heat for 3-5 minutes. If you are using fresh onion and garlic, add them at this time as well.
- Then, add the seasonings, no chicken base, water, mixed veggies, soy curls, and potatoes. Stir until the base has dissolved into the water.
- Turn the heat up to high until the soup begins to simmer. Then, turn the heat to low, cover, and allow it to simmer for about 30 minutes.
- Turn off the heat. Use the back of a spoon to smash some potato pieces and mix them. Stir in the coconut milk, then the white wine vinegar.
- Top with fresh parsley and enjoy! This soup goes great with vegan biscuits, vegan puff pastry, crusty bread, or buttery-flavored vegan crackers.
- Store leftover soup in an airtight container in the fridge for up to 5 days.
Slow Cooker
- Turn the slow cooker on high. Add the water and stir the no chicken base into the water.
- Add all the ingredients except the soy curls, coconut milk, white wine vinegar, and parsley to a slow cooker.
- Cook on high for 4-5 hours or low for 6-8 hours.
- 5 minutes before serving, use the back of a spoon to smash some of the potato pieces for a heartier soup texture. Then, stir in the soy curls.
- Turn off the slow cooker and stir in the coconut milk, followed by the white wine vinegar.
- Top with parsley, and enjoy! This soup goes great with vegan biscuits, vegan puff pastry, crusty bread, or buttery-flavored vegan crackers.
- Store leftover soup in an airtight container in the fridge for up to 5 days.
Notes
- Nutritions facts will vary based on brands and substitutions.
- Try Hella Phat Vegan's No Chicken Bouillon Powder for a vegan chickenless base that is also certified gluten free.
- If using a hydrated meat alternative, decrease the water by 2 cups and the no chicken base by 2 teaspoons.
Nutrition
This recipe was adapted from Preppy Kitchen's Chicken Pot Pie Soup.
John
so good fresh out of the cooker with some oyster crackers on top 😋
Tori
Good to hear. Thanks John!