ChickUN Soup for the Soul

Growing up in a semi-Jewish household, we would have chicken soup pretty often, sometimes with matzo balls. There were a few token and overcooked carrots floating in the heavily salted broth, but this was how it was supposed to be. Fast forward many, many years, and this recipe redux has all but wiped the memory of the original soup from my mind!

Prep time: 10-15 minutes

Cook time: 15-20 minutes

Serves 6-8


  • 1 cup diced yellow onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2-3 garlic cloves, minced
  • 7 cups low sodium vegetable stock
  • Soy Curls (approximately 2 cups)*
  • 1/4 c fresh parsley, finely chopped
  • 1/2 tsp. dried basil
  • 1/2 tsp. fresh thyme (or dried)
  • 1/2 tsp. poultry seasoning (optional, but really adds extra oomph and flavor)
  • 1/4 tsp. sea salt
  • 1/4 tsp. dried sage
  • 1/4 tsp. ground pepper

*Other meatless chicken products like Beyond Meat will work


  1. Soak the soy curls in warm water for 10-12 minutes. Drain and pat dry. If desired, pull apart or cut large pieces into smaller ones.
  2. If you’re using another meatless chicken product, pull apart the strips with your hands to make smaller pieces.
  3. Heat a large pot over medium heat and add the meatless chicken strips. Brown for 1-2 minutes, adding small amounts of veg stock to keep it from sticking. (You can also spray oil the pan before adding meatless strips).
  4. Add the basil, thyme, sage, poultry seasoning (if using), sea salt, and ground pepper and continue browning the strips for 4 minutes.
  5. Add onion and sauté for 3-5 minutes, allowing them to soften, stirring occasionally.
  6. Add 1/2 cup of vegetable stock to lift up any brown bits from the bottom of the pot. Stir in celery and carrots and sauté for 5 minutes.
  7. Next, add minced garlic and keep sautéeing for 2 minutes.
  8. Add the remaining vegetable stock, and stir to combine.
  9. Cover the pot with a lid, lower the heat, and simmer for 15 minutes, or until the veggies are tender
  10. Add parsley just before serving.