Vegan Chicken Pot Pie Soup (stovetop or slow cooker)

A comfort food classic in cozy soup form.

Course Main Course, Soup

Cuisine American, European

Keyword crockpot, gluten free, slow cooker, Vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 354kcal

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

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.

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.

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.