Everything you love and remember about this classic soup, made vegan. Warm up with a cozy cup or bowl of this nourishing, feel-good plant based soup.
Servings
8
Prep Time
15 minutes
Cook Time
21 minutes

Ingredients
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½ batch of GYR Shredded Chick’un Mix, cooked according to instructions then chopped into small pieces (roughly 2 cups)
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1 tbsp evoo
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½ head celery, finely chopped
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3 carrots, finely chopped
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½ large white or Spanish onion, diced
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1 clove garlic, minced
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1 cup frozen peas (or canned)
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½ cup nutritional yeast
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1 ½ tsp poultry seasoning
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1 tsp dried basil
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1 tsp dried parsley
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½ tsp salt
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½ tsp pepper
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8 cups vegetable stock (1900m)
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1 ¼ cup macaroni or spiral pasta, cooked al dente
Directions
In a large pot, heat the oil to medium heat, then add in the celery, carrots and onion. Cook for 8 minutes, then add garlic and cook another minute
Add remaining ingredients, except for GYR Chickun and pasta
Bring to a boil and cook another 8 minutes, or intil the veggies are tender
Add in the GYR chick’un and cook another 5 minutes
Add the pasta and serve hot!
Recipe Note
Store leftover in the fridge up to 5 days OR freeze up to 2 months (let cool completely before)
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