Vegetarian Chicken and Wild Rice Soup
Cozy up with a hearty bowl of Vegetarian Chicken and Wild Rice Soup, a plant-based twist on a classic comfort dish. This recipe combines tender wild rice, a medley of sautéed vegetables, and savory plant-based chicken substitute in a flavorful vegetable broth seasoned with thyme and bay leaf. Fresh spinach adds vibrant color and nutrients, while a squeeze of lemon juice brightens every spoonful. Perfect for chilly nights, this soup is easy to prepare in under 90 minutes and serves six, making it a wholesome and satisfying choice for family meals or meal prep. Packed with vegetarian protein, fiber, and wholesome ingredients, it's a deliciously nourishing option that’s sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup wild rice
- 1 teaspoon thyme, dried
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces plant-based chicken substitute, diced
- 2 cups spinach, fresh
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the vegetable broth and bring to a boil.
Add the wild rice, dried thyme, bay leaf, salt, and black pepper.
Cover the pot, reduce the heat to low, and let it simmer for about 30 minutes or until the wild rice is tender.
Stir in the plant-based chicken substitute and cook for another 5-10 minutes until the 'chicken' is heated through.
Add the fresh spinach and cook for 2 more minutes until wilted.
Remove the bay leaf from the soup.
Stir in the lemon juice just before serving for a bright finish.
Adjust seasoning with more salt and pepper if needed and serve hot.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7919 mg | 344% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 40.9 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 6817 mg | 145% | |
*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.
