A comforting and soul-warming soup, perfect for any season. This vegetarian take on classic chicken orzo soup is packed with flavorful vegetables, tender 'chicken' pieces, and delicate orzo pasta. A symphony of taste and texture in every spoonful!

Follow The Directions

01

Step

In a large pot or Dutch oven, heat 2 cups of the vegetable broth over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes.

02

Step

Add the remaining vegetable broth and water to the pot. Bring to a simmer. (5 minutes)

03

Step

Add the diced turnip, parsnip, carrots, and celery to the simmering broth. Stir in the chopped parsley and dill. Reduce heat to low, cover, and simmer gently for 1 hour, or until the vegetables are tender.

04

Step

Stir in the vegetarian chicken pieces and continue to cook until heated through, about 30 minutes more.

05

Step

Add the chopped escarole and orzo pasta to the soup. Cook for an additional 15 minutes, or until the orzo is tender and the escarole has wilted.

06

Step

Remove the vegetarian chicken pieces from the pot and cut them into bite-sized chunks. Return the chicken to the pot.

07

Step

Season the soup generously with sea salt and freshly ground black pepper to taste. Serve hot and enjoy!

For a richer flavor, consider using homemade vegetable broth.
Feel free to substitute other vegetables based on your preference or what's in season. Diced sweet potatoes, zucchini, or mushrooms would be excellent additions.
If you don't have fresh herbs on hand, you can use dried herbs. Use about 1 teaspoon of dried parsley and 1 teaspoon of dried dill.
To make this soup gluten-free, use gluten-free orzo or substitute with rice or quinoa.
This soup tastes even better the next day, as the flavors have time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Adrien Stokes

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