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
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.