Cream of Chick’N Soup Premium PD Recipe

A replacement for the soup classically served at banquet hall events and at home out of the can, this soup has the creamy texture and hearty flavor I’ve missed since going vegan. Enjoyment on a low fat oil-free plant-based Protective Diet has escalated to a new place of familiar delight with this recipe and new nutrient dense technique to create this classic creamy soup.

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  1. This soup was a follow up to the Cream of Celery I made twice before venturing out to “chick’n” territory. As with all the other recipes, this was a simple recipe to follow. I had made the chick’n-less noodle before and expected a flavor similar in nature. Thankfully I had all the ingredients on hand and decided to bake up some drop biscuits as well to go along with the soup for dinner.

    Followed all the directions as written and the soup came together rather quickly as I had pre-made the biscuits. The only change to the recipe, I added a bit more seasoning once I had the soup done and it was simmering on low on the stove. Not much, maybe an eighth to a quarter teaspoon more.

    The soup was wonderful! Chocked full of small, chunky pieces. I actually broke up my biscuits and put it in the soup to eat. Ended up having a bowl the following day and as expected the flavors had been given time to blend together and it was better than the night I cooked it. Thanks Julie!

  2. I too wondered am my supposed to drain the prof off and just plan to cook quinoa in the plant milk? I made this and I didn’t drain everything off my blender was so full I couldn’t really process it quite right so I still had bits of quinoa in the soup. It was still delicious and I don’t mind a bit. I’m just wondering if I did it right ?

    1. Smart phone is not so smart. Do I drain the broth off before I add it to the blender? I poured broth in with the milk. My blender was extremely full so it was hard to process without liquid coming up over the lid .

  3. Just made the Cream of Chick’N Soup. Oh-My-Gosh! Love it so much! Julie Marie Christensen, you have out done yourself! Not just because this is a great recipe, but it was so fast to make and is also a great base to make ANY creamy soup. I see cream of asparagus, broccoli, carrot, and many others in my future.

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