Vegetarian Chicken Orzo Soup
Whether it's cold or warm weather, this soup will hit the spot.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 8cups vegetable broth (such as Emeril's®)
- 1½ cups water
- 1medium yellow onion, chopped
- 1turnip, peeled and cubed
- 1parsnip, cubed
- 2medium carrots, cubed
- 2stalks celery with leaves, chopped
- 2sprigs fresh parsley, chopped
- 2sprigs fresh dill, chopped
- 1(12 ounce) package artificial chicken pieces (such as Quorn™)
- 1½ pounds escarole, chopped
- 1⅓ cups uncooked orzo pasta
- salt and ground black pepper to taste
Instructions
Step 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.Step 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.Step 3
Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.