Welcome to a delicious twist on a classic comfort food: Vegan Chicken Soup with Rice! If you’re looking for a hearty, plant-based meal that’s both nutritious and satisfying, you’ve come to the right place. This vegan version captures all the comforting essence of traditional chicken soup while being completely meat-free.
With tender, flavorful chunks of plant-based chicken, wholesome rice, and a medley of fresh vegetables, this soup is perfect for a cozy weeknight dinner or a light, nourishing lunch.
Whether you’re vegan or just looking to try something new, this recipe will warm you from the inside out and leave you feeling both full and happy.
Is It Good To Put Rice In Soup?
Yes, it’s good to put rice in soup. It adds heartiness and makes the soup more filling. I love how rice soaks up the flavors and adds texture. Just make sure to add it towards the end of cooking to avoid it getting mushy.
How To Make Vegan Chicken Soup With Rice?
Recipe Overview
Recipe Time: 45 minutes
Course: Main Course
Cuisine: Vegan, American
Yield: 4 servings
Equipment Needed
- Large soup pot
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup mushrooms, sliced
- 1 cup vegan chicken substitute (such as seitan or soy curls)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon turmeric
- 1 cup white rice, rinsed
- 6 cups vegetable broth
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Step 1: Sauté The Aromatics
I start by heating the olive oil in a large soup pot over medium heat. I add the chopped onion and sauté it for about 3 minutes until it’s translucent. Then, I add the minced garlic and cook it for another minute until it’s fragrant.
Step 2: Add The Vegetables And Seasonings
Next, I add the sliced carrots, celery, and mushrooms to the pot, stirring them occasionally for about 5 minutes until they begin to soften. I then toss in the vegan chicken substitute, thyme, rosemary, and turmeric, mixing everything together.
Step 3: Add The Rice And Broth
Once the vegetables and seasonings are well combined, I stir in the rinsed rice, making sure it’s well-coated with the oil and spices. I pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil.
Step 4: Simmer The Soup
After the soup reaches a boil, I reduce the heat to low and let it simmer for about 20 minutes. I check occasionally to ensure the rice is tender and the flavors have melded beautifully.
Step 5: Add The Peas And Finish
In the final step, I stir in the frozen peas and cook for another 5 minutes until they’re heated through. I finish the soup with a splash of lemon juice and a sprinkle of fresh parsley.
Nutrition Facts Of Vegan Chicken Soup With Rice
- Calories: 280
- Protein: 10 g
- Carbohydrates: 45 g
- Fat: 7 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 600 mg
Serving Suggestions Of Vegan Chicken Soup With Rice
I love serving this soup with a slice of crusty bread or a simple green salad. A dollop of vegan sour cream on top adds a creamy contrast to the soup’s warmth.
Tips And Variations Of Vegan Chicken Soup With Rice
Spice It Up: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce.
Add More Veggies: Feel free to throw in some chopped kale or spinach during the last few minutes of cooking for extra nutrients.
Swap The Grains: If you prefer, substitute the rice with quinoa or barley for a different texture and flavor.
Health Benefits Of Vegan Chicken Soup With Rice
Vegan Chicken Substitute: Provides protein and mimics the texture of chicken, making it a satisfying alternative.
Turmeric: Contains curcumin, which has anti-inflammatory properties.
Vegetables: Packed with vitamins and fiber, supporting overall health.
Special Note
This vegan chicken soup with rice is perfect for meal prep. It keeps well in the fridge for up to four days and also freezes beautifully, making it an excellent choice for those busy weeks.
Can You Cook Rice With Soup Instead Of Water?
Yes, you can cook rice with soup instead of water. Just use the soup as your liquid. It adds flavor to the rice. Make sure the soup is well-seasoned, as this will impact the taste of the rice. Adjust the cooking time based on the type of rice you’re using.
Conclusion
My vegan chicken soup with rice is more than just a meal—it’s a comforting embrace in a bowl. With its rich flavors and nourishing ingredients, it’s sure to become a staple in your kitchen. I hope you enjoy making and eating this as much as I do!
Vegan Chicken Soup With Rice
Equipment
- Large soup pot
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 cup mushrooms, sliced
1 cup vegan chicken substitute (such as seitan or soy curls)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon turmeric
1 cup white rice, rinsed
6 cups vegetable broth
Salt and pepper to taste
1 cup frozen peas
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Instructions
Step 1: Sauté The Aromatics
- I start by heating the olive oil in a large soup pot over medium heat. I add the chopped onion and sauté it for about 3 minutes until it’s translucent. Then, I add the minced garlic and cook it for another minute until it’s fragrant.
Step 2: Add The Vegetables And Seasonings
- Next, I add the sliced carrots, celery, and mushrooms to the pot, stirring them occasionally for about 5 minutes until they begin to soften. I then toss in the vegan chicken substitute, thyme, rosemary, and turmeric, mixing everything together.
Step 3: Add The Rice And Broth
- Once the vegetables and seasonings are well combined, I stir in the rinsed rice, making sure it’s well-coated with the oil and spices. I pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil.
Step 4: Simmer The Soup
- After the soup reaches a boil, I reduce the heat to low and let it simmer for about 20 minutes. I check occasionally to ensure the rice is tender and the flavors have melded beautifully.
Step 5: Add The Peas And Finish
- In the final step, I stir in the frozen peas and cook for another 5 minutes until they’re heated through. I finish the soup with a splash of lemon juice and a sprinkle of fresh parsley.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.