1/2cupflour(use an all purpose gluten free flour without sorghum's flour if GF)
Chop mushrooms and peppers into small pieces.
Sauté the mushrooms and peppers in a tbsp oil over medium-low heat and sprinkle with a little salt.
Cook the mushrooms and peppers for about 5 minutes until they release their juices.
Add the broth and spices and bring to a slow boil.
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).
Dump in the Butler Soy curls and cook for another 3-4 minutes until they are soft.
Pour in the plant-based milk into the soup.
Thicken the soup by making a roux.
Heat oil or soy margarine in a separate soup pot.
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.
Skim off ladles full of the broth out of your soup, leaving large pieces of vegan chicken and veggies behind.
Add the hot broth from the chicken soup one ladle at a time, stirring well between each scoop.
Add the remaining soup with the chicken and veggies once most of the broth has been incorporated into the roux.
Tips for making a roux:
When you first add the broth to the oil and flour mixture, it will become very thick at first and look like paste. (Like the picture below). Don’t worry, it will thin out and be the right consistency once you add all the broth.
Be sure to stir it well between each ladle of broth to keep it smooth.
Use a spoon to scrape the bottom corners of the pan to make sure to get any of the roux that has stuck to the corners.
To use the starch method to thicken the soup:
You can also thicken the soup with cornstarch (or potato starch) and water.
Use ¼ cup cornstarch dissolved in ½ cup cold water and then add it to the hot broth at the end once all other ingredients have been added. Then heat it until it bubbles and thickens.
How to use vegan chicken strips instead of soy curls...
Use 2 cups or 16 oz. of a vegan chicken product to replace the soy curls. (One cup of soy curls will soak up about 1 cup of broth and double in size).
If you are using chicken strips, add them with the mushrooms and peppers and saute them for a few minutes before adding the broth.
Make sure reduce the broth if you are NOT using soy curls. Add only 4 cups of broth instead of 5 since the soy curls soak up about 1 cup of the broth.
Vegan Cream of Chicken Soup
Amount Per Serving (1 cup)
Calories 103Calories from Fat 72
% Daily Value*
Vitamin A 215IU4%
Vitamin C 9.5mg12%
* Percent Daily Values are based on a 2000 calorie diet.