Vegan Chicken Soup with Rice
Warm your soul and nourish your body with this hearty Vegan Chicken Soup with Rice—a plant-based twist on the classic comfort food! Packed with vibrant vegetables like carrots, celery, and potatoes, and complemented by tender bites of vegan chicken substitute, this soup is as satisfying as it is wholesome. Flavored with aromatic herbs like thyme, oregano, and a hint of bay leaf, the rich broth is further enhanced with tangy lemon juice and fresh parsley. The addition of long-grain white rice makes it filling enough for a main meal while retaining its light, comforting essence. Perfect for chilly days, cozy dinners, or when you’re in need of a feel-good dish, this recipe is quick to make in just 50 minutes and serves up to six. A delicious, dairy-free, and protein-packed alternative, this vegan soup is a must-try for anyone seeking a nutritious and flavorful meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 2 medium potatoes, diced
- 1 cup vegan chicken substitute, diced
- 6 cups vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup long-grain white rice
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté for about 5 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced potatoes and vegan chicken substitute to the pot, stirring to combine.
Pour in the vegetable broth and water, bringing the mixture to a gentle boil.
Add the dried thyme, dried oregano, bay leaf, salt, and ground black pepper. Stir well.
Reduce the heat to low and cover the pot. Simmer for 15 minutes, allowing the flavors to meld.
Add the rice to the pot and stir it into the broth.
Cover and simmer for another 12-15 minutes, or until the rice is tender.
Remove the bay leaf and discard it.
Stir in the chopped fresh parsley and lemon juice.
Taste and adjust seasonings as needed. Serve hot and enjoy your comforting vegan chicken soup with rice.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6902 mg | 300% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 39.5 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 6237 mg | 133% | |
*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.
