Vegan Chicken and Wild Rice Soup
Cozy up with a bowl of this hearty Vegan Chicken and Wild Rice Soup, a plant-based twist on the classic comfort food. Bursting with vibrant vegetables like carrots, celery, and baby Bella mushrooms, this wholesome soup gets its rich flavor from aromatic thyme, sage, and creamy coconut cream. The addition of a wild rice blend provides a nutty, chewy texture, while tender plant-based chicken strips make it satisfyingly protein-packed. Simmered in a savory vegetable broth, it's the perfect one-pot recipe for chilly evenings or meal prep. Garnished with fresh parsley, this dairy-free and meat-free soup is both nourishing and delicious, appealing to vegans and omnivores alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 large Garlic cloves, minced
- 3 medium Carrots, sliced
- 3 stalks Celery stalks, sliced
- 8 ounces Baby Bella mushrooms, sliced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried sage
- 1 cup Wild rice blend
- 6 cups Vegetable broth
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Plant-based chicken strips
- 0.5 cup Coconut cream
- 0.25 cup Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Stir in the sliced carrots and celery, cooking for an additional 5 minutes.
Add the sliced mushrooms, dried thyme, and dried sage, cooking until the mushrooms have softened, about 4 minutes.
Stir in the wild rice blend, ensuring it is well-coated with the vegetable and spice mixture.
Pour in the vegetable broth and add the bay leaves, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes.
Remove the bay leaves and stir in the plant-based chicken strips.
Let the soup simmer for another 5-10 minutes until the wild rice is tender and the 'chicken' is heated through.
Stir in the coconut cream to add a touch of creaminess.
Adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6957 mg | 302% | |
| Total Carbohydrate | 346.7 g | 126% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 107.8 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 679 mg | 52% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 6290 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
