"Chicken" Soup (sorta) Like My Momma Used To Make
2 tablespoons olive oil
3 stalks celery, chopped
2 large carrots, chopped
1/2 white or yellow onion, diced
1 clove of garlic, minced
2 whole bay leaves or 1 tablespoon ground bay
2 teaspoons dried parsley
salt, to taste
pepper, to taste
2 (32-ounce) cartons vegetable stock
2 large baking potatoes, peeled and chopped
1/4 (12-ounce) bag frozen lima beans
1/2 (12-ounce) bag frozen corn
1/2 (12-ounce) bag frozen peas
1 (8-ounce) bag vegan “chicken” strips, broken into chunks (I use Morningstar Farms Meal Starters Chik'n Strips)
1. Heat olive oil in a pot. Add celery, carrots, onion, garlic, bay leaves, parsley, salt, and pepper.
2. After onion and celery have softened, add vegetable stock, potato and lima beans. Continue to cook until carrots and potato have almost cooked through, about 15 minutes.
3. Add the corn peas, corn, and "chicken” strips. Let the soup cook another 10 minutes, or until everything has cooked through. Serve with a big piece of corn bread.
You can cut out the potato and adding dumpling noodles to make chicken noodle soup. You can also take this same recipe and cut out the potato and frozen veggies and add dumplings for chicken and dumplings.