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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 154.7
  • Total Fat: 6.4 g
  • Cholesterol: 11.4 mg
  • Sodium: 458.3 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 9.4 g

View full nutritional breakdown of Vegetarian Creamy "Chicken" & Vegetable Soup calories by ingredient
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Vegetarian Creamy "Chicken" & Vegetable Soup

Submitted by: ILLUSIONGRL

Introduction

a deliciously rich & creamy vegetarian variation on the Olive Garden Chicken & Gnocchi soup. Only 155 calories per cup! Can easily be made vegan by substituting milk & using tofutti cream cheese in lieu of cheese. Makes a LOT of soup. a deliciously rich & creamy vegetarian variation on the Olive Garden Chicken & Gnocchi soup. Only 155 calories per cup! Can easily be made vegan by substituting milk & using tofutti cream cheese in lieu of cheese. Makes a LOT of soup.
Number of Servings: 16

Ingredients

    2 cloves garlic, minced
    1 crown chopped broccoli
    1 cup chopped cauliflower
    3/4 cup julienned carrots
    1 stalk celery, chopped
    1/3 cup earth balance
    1/3 cup King Arthur white whole wheat flour
    1 carton Imagine No-Chicken Broth
    2 tsp pickapeppa sauce
    1 quart 2% milk
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/2 teaspoon oregano
    1/2 teaspoon salt
    1/4 teaspoon ground sage
    1/4 teaspoon ground savory
    1/4 teaspoon paprika
    other seasonings to taste
    1 package Trader Joe's seasoned vegetarian chicken strips, chopped into pieces
    1 package Safeway Select garlic & brie borsetti, or 1 package of gnocchi
    1/4 cup shredded lite cheese
    2 tablespoons white miso
    1 cup baby spinach

Directions

1) heat dutch oven over medium heat & spray with cooking spray

2) add garlic & vegetables, saute for 3-5 minutes, until lightly cooked. Empty into bowl & set aside.

3) add butter & flour to pan & cook for 5 minutes, stirring constantly, until flour no longer smells/tastes raw

4) slowly stir in no-chicken broth, then add pickapeppa sauce

5) slowly stir in milk & add all spices except miso, season to taste

6) simmer until thickened, stirring regularly. Use hand-mixer to blend out lumps, if necessary.

7) add chicken & pasta, cook for 3 minutes

8) add vegetables, cheese, miso & baby spinach. mix to blend, & cook an additional 2 minutes & serve.

Makes 16 1-cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user ILLUSIONGRL.






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