Two grey bowls filled with Vegan 'Chick'n' and Potato Soup with a white plate in the background with out of focus large carrots and celery.

The Best Vegan ‘Chick’n’ and Potato Soup

Are you in need of a new and easy soup recipe this fall and winter season?! You are not alone! And this delicious, comforting Vegan ‘Chick’n’ and Potato Soup is just what you have been looking for. This recipe transforms simple ingredients into a creamy, hearty soup that will have you {and everyone else} wanting seconds.

An overhead view of soup which contains potatoes, carrots, green peas and soy curls (aka the 'Chick'n) in a grey bowl with a silver soup spoon.

What makes this recipe vegan:

  • Soy curls are the ‘chick’n’ in this soup
  • Choose a plant-based half and half. For example, Silk makes a half and half that is perfectly creamy. *Of note you could also use a plain plant-based milk of choice. Since posting this orginal recipe I have used oat milk several times and the recipe still turns out great!
  • Earth balance butter replaces dairy butter
  • Vegetarian Better Than Bouillon® No Chicken Base or the Original Better Than Bouillon® Seasoned Vegetable Base are perfect bouillon base options
Two grey bowls filled with Vegan 'Chick'n' and Potato Soup, one with a silver spoon lifting up some of the soup.

What are Soy Curls?

Soy curls are an excellent plant-based protein option that will satisfy vegans and meat-eaters alike. They have a hearty, chewy texture that is very comparable to chicken. An amazing thing about soy curls is that they are made from the whole soy bean which makes them a high fiber, high protein food. Soy curls are not only delicious, they are easy to use!

A bag of Butler Soy Curls on marble back ground. The bag is cut upon and the soy curls are spilling out of the bag onto the marble surface.

Soy curls come dry, or dehydrated, and need to be rehydrated to cook with and eat. In this recipe, the soy curls will rehydrate in the soup while it’s cooking. You do not need to rehydrate the soy curls prior to adding to the soup.

In other recipes you may start with rehydrating the soy curls in water or a broth prior to cooking. This will depend on the recipe and how you plan to prepare them.

You can find soy curls in some grocery stores. You can also order them online.

A bowl of soy curls with a marble back ground. Some of the soy curls spilled out of the bowl and are on the marble surface. The soy curls are 'Chick'n' in this delicious soup.

Alrightyyyy it’s time to whip out your favorite soup pot and get cooking!

Two grey bowls filled with Vegan 'Chick'n' and Potato Soup with a white plate in the background with out of focus large carrots and celery.

Best Vegan ‘Chick’n’ and Potato Soup Recipe:

The Details



Prep time

20 minutes

Cooking time

50 minutes

Print Recipe


  • 4 ounces of dry soy curls (1/2 bag of Butler’s 8 ounce Soy Curls)

  • 2 large (or 3 smaller/medium) russet potatoes, peeled and cubed

  • 1 small yellow onion finely chopped

  • 4 celery ribs chopped

  • 10-12 ounces of frozen peas

  • 4 large carrots chopped

  • 4 tablespoons flour

  • 4 cups water + (separate) 3/4 cup water

  • 1 1/2 cups plant-based half-and-half (Or oat milk)

  • 3 tablespoons earth balance butter

  • 2 tablespoons Better than bouillon base

  • 4 cloves garlic, minced

  • 1/2 teaspoon coarse black pepper  

  • 1 teaspoon red pepper flakes

  •  1 teaspoon coriander

  • 1 teaspoon paprika

  • 1/2 teaspoon dill weed 

  • 1/8 teaspoon salt

  • *Optional: 1 bay leaf 


  • Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender, ~12 minutes. Strain potatoes from water and set them aside. *See below for a time saving tip.
  • In a large soup pot, melt earth balance butter over medium to high heat. Add carrots and cook for ~2 minutes, then add in the onion and celery, along with the spices (Black pepper, red pepper flakes, paprika, dill weed and salt). Once onions are translucent add in garlic and cook for ~1 more minute.
  • Add 4 cups water and better than bouillon base to the pot. Bring to a boil and cook over medium heat for ~10-15 minutes. 
  • During this time, add ½ cup of the Silk half and half with the flour in a container with a lid, such as a mason jar, and shake vigorously. *You are making a slurry here which will help thicken the soup. So yum.
  • Once 15 minutes has passed add the flour slurry and the rest of the half and half to the pot of soup. Add 3/4 cup water to the jar that contained the flour/half and half mixture, shake well and add that to the pot.
  • Next, add in the potatoes, and soy curls. Cover pot and simmer 20 minutes, during this time the soup with thicken.
  • Finally, add in frozen peas and simmer for another 8-10 minutes.
  • Remove from heat. Serve and enjoy!

*Time saving tip: You can start step 1 in one pot, and then move on to step 2 using your soup pot. Once the potatoes are done, just set aside until it is time to add them in. I have made this with using just one pot, starting with the potatoes, cooked them, strained and set aside in a bowl then moved on to step 2, using the same pot. This works just as well, just prolongs the cooking time by about 15 minutes.

Leftovers are life: Good news, this soups reheats well and makes for a delicious heat and eat meal later in the week.

In the mood for more vegan soup:

Vegan Potato Leek Soup

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  1. Pingback: A Digestible Chat: An Interview with GI Expert Dietitian Emily Haller MS, RDN - For A Digestive Peace of Mind—Kate Scarlata RDN

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