These cannot be compared to store-bought products in the slightest! They can be colored, flavored, covered in chocolate, added to cocoa or s’mores, or interesting forms can be created with little cookie cutters. For up to a week, store in an airtight container.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 cups of soup |
Ingredients
- 8 cups vegetable broth (such as Emeril’s®)
- 1 ½ cups water
- 1 medium yellow onion, chopped
- 1 turnip, peeled and cubed
- 1 parsnip, cubed
- 2 medium carrots, cubed
- 2 stalks celery with leaves, chopped
- 2 sprigs fresh parsley, chopped
- 2 sprigs fresh dill, chopped
- 1 (12 ounce) package artificial chicken pieces (such as Quorn™)
- 1 ½ pounds escarole, chopped
- 1 ⅓ cups uncooked orzo pasta
- salt and ground black pepper to taste
Instructions
- Cook 2 cups of broth over medium heat and add onions. Cook for 4 to 5 minutes. Add the rest of the broth and water, followed by onion, turnip, parsnip, carrots, celery, parsley, and dill. Cook over medium heat for 1 hour.
- Stir in the vegetarian chicken pieces and continue to cook until heated through and vegetables are tender, about 30 minutes more. Stir in escarole and orzo; cook for 15 minutes more.
- Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.
- If your supermarket carries the packaged fresh vegetable soup mix in the produce section you can use that and just add additional carrots and celery.
- Use non-breaded vegetarian chicken tenders or cutlets.