Vegetarian Chicken Orzo Soup

Whether it's cold or warm weather, this soup will hit the spot.

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

Steps

1. 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.
2. 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.
3. Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.