A bowl of vegan cream of chicken soup with a spoon on the side.

Vegan Cream of Chicken Soup

A rich and creamy dairy-free cream of chicken soup made with vegan chicken.

Course Soup
Cuisine American, gluten free, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 cups
Calories 103 kcal


For the broth:

  • 1/2 cup mushrooms chopped
  • 1/2 cup green bell peppers diced
  • 1 tbsp canola oil
  • 1 tsp salt
  • 5 cups water (or 5 cups broth of choice if not using bullion cubes).
  • 2 cubes not chick'n broth (or 5 cups vegetable broth instead of water and cubes)
  • 2 tbsp nutritional yeast (optional for a savory flavor)
  • 1/2 tsp garlic powder
  • 1 cup Butler soy curls (dry) or 2 cups of vegan chicken strips
  • 2 cups soy milk or any other plain plant-based milk
  • 1 dash salt and pepper to taste

To thicken the soup with a roux:

  • 1/4 cup canola oil or vegan margarine
  • 1/2 cup flour (use an all purpose gluten free flour without sorghum's flour if GF)


  1. Chop mushrooms and peppers into small pieces.
  2. Sauté the mushrooms and peppers in a tbsp oil over medium-low heat and sprinkle with a little salt.
  3. Cook the mushrooms and peppers for about 5 minutes until they release their juices.
  4. Add the broth and spices and bring to a slow boil.
  5. If using soy curls - break up the dry soy curls into small pieces before adding to the broth.  (If using other vegan chicken stips seen notes below).
  6. Dump in the Butler Soy curls and cook for another 3-4 minutes until they are soft.
  7. Pour in the plant-based milk into the soup.

Thicken the soup by making a roux.

  1. Heat oil or soy margarine in a separate soup pot.
  2. Add flour to the oil and stir the mixture with a whisk until smooth.  It will start to bubble and thicken slightly and look like the picture below.
  3. Skim off ladles full of the broth out of your soup, leaving large pieces of vegan chicken and veggies behind.
  4. Add the hot broth from the chicken soup one ladle at a time, stirring well between each scoop.
  5. Add the remaining soup with the chicken and veggies once most of the broth has been incorporated into the roux.

Recipe Notes

Tips for making a roux:

To use the starch method to thicken the soup:

How to use vegan chicken strips instead of soy curls...

Nutrition Facts
Vegan Cream of Chicken Soup
Amount Per Serving (1 cup)
Calories 103 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 324mg14%
Potassium 130mg4%
Carbohydrates 4g1%
Sugar 1g1%
Protein 2g4%
Vitamin A 215IU4%
Vitamin C 9.5mg12%
Calcium 74mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.