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This is a really easy and very versitile recipe for Chicken Corn Soup, This version is vegan, but it can also be made using real chicken and real chicken stock. If you crave flesh then I'd suggest using chicken thighs to make your own stock, It's much better than canned stock and the dark meat will give it better flavor.
I'm using "Light Life Chk'n Strips" or something like that, i'm not sure exactly what it's called, but it's a chicken substitute that I often use and depending on the dish, I can fool even my mom! (Who is extremely weary of non-meat-substitutes, lol) I also use powdered "chicken" stock, which I find to have enough salt, if you use canned veggie stock you may want to add some salt to taste. I also use canned corn, just because I use 3 varieties and it saves a little time, you can just as easily use fresh corn and shave it off the cobs yourself.
Ingredients:
3 Cans Corn (1 yellow sweet, 1 creamed, 1 white kernel)
30 (liquid) oz Vegetable stock
2 Carrots, Chopped
3 Celery Stalks, Chopped
1/2 large White Onion, Diced
1 Package (Light Life) Chicken Substitute (or real chicken, or nothing if you want just corn soup)
1 TBSP Chopped Rosemary (herbs can be fresh or dry)
1 TBSP Chopped Sage
1 TBSP Chopped Thyme
2 teas Garlic
Salt and Pepper to taste
Oil for sauteing (2-3 TBSP)
1 Lemon (Optional)
In a large stock pot over medium flame heat your oil and add in the carrots and herbs (hold off on the garlic) After about 3-5 minutes add in your onions and celery, stirring frequently. Once the veggies sweat out a bit take them off the heat and put on a plate on the side, return the pot to the flame and throw in your 'chicken', You might need a little oil too. Stir the chicken frequently, you're looking to get a little browning on the pieces. Once the chicken looked browned on at least one side add in the corn, (drain the whole kernel corn) garlic, and add in the sauteed veggies. Add in the stock and bring to a light boil, reduce heat and let simmer. Taste to see if you need the salt/pepper, Serve with a splash of fresh lemon juice and enjoy so DELICIOUS soup!
This soup is great to make in large batches and freeze for cold winter days, especially if you're feeling under the weather.
If you try it out, let me know how you liked it!
I can make a full chicken stock recipe at some point too, for those meat-eaters :>
I'm using "Light Life Chk'n Strips" or something like that, i'm not sure exactly what it's called, but it's a chicken substitute that I often use and depending on the dish, I can fool even my mom! (Who is extremely weary of non-meat-substitutes, lol) I also use powdered "chicken" stock, which I find to have enough salt, if you use canned veggie stock you may want to add some salt to taste. I also use canned corn, just because I use 3 varieties and it saves a little time, you can just as easily use fresh corn and shave it off the cobs yourself.
Ingredients:
3 Cans Corn (1 yellow sweet, 1 creamed, 1 white kernel)
30 (liquid) oz Vegetable stock
2 Carrots, Chopped
3 Celery Stalks, Chopped
1/2 large White Onion, Diced
1 Package (Light Life) Chicken Substitute (or real chicken, or nothing if you want just corn soup)
1 TBSP Chopped Rosemary (herbs can be fresh or dry)
1 TBSP Chopped Sage
1 TBSP Chopped Thyme
2 teas Garlic
Salt and Pepper to taste
Oil for sauteing (2-3 TBSP)
1 Lemon (Optional)
In a large stock pot over medium flame heat your oil and add in the carrots and herbs (hold off on the garlic) After about 3-5 minutes add in your onions and celery, stirring frequently. Once the veggies sweat out a bit take them off the heat and put on a plate on the side, return the pot to the flame and throw in your 'chicken', You might need a little oil too. Stir the chicken frequently, you're looking to get a little browning on the pieces. Once the chicken looked browned on at least one side add in the corn, (drain the whole kernel corn) garlic, and add in the sauteed veggies. Add in the stock and bring to a light boil, reduce heat and let simmer. Taste to see if you need the salt/pepper, Serve with a splash of fresh lemon juice and enjoy so DELICIOUS soup!
This soup is great to make in large batches and freeze for cold winter days, especially if you're feeling under the weather.
If you try it out, let me know how you liked it!
I can make a full chicken stock recipe at some point too, for those meat-eaters :>
Category Artwork (Traditional) / Miscellaneous
Species Avian (Other)
Size 1000 x 795px
File Size 540.8 kB
Comments