Vegetarian Chicken Soup with Rice
Warm your soul with a comforting bowl of Vegetarian Chicken Soup with Rice—a hearty, plant-based twist on a classic favorite. Loaded with vibrant vegetables like carrots, celery, and onion, and infused with aromatic herbs like thyme, oregano, and bay leaf, this nourishing soup packs rich, savory flavors. Long-grain white rice adds a satisfying touch, while tender plant-based chicken pieces make for a protein-rich, cruelty-free upgrade. Finished with a hint of fresh parsley and a splash of zesty lemon juice, this cozy meal is perfect for chilly days or anytime you crave a wholesome, homemade dish. Ready in just under an hour and yielding six servings, it’s an easy vegetarian option that’s as delightful as it is nutritious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup long-grain white rice
- 1 pound plant-based chicken pieces
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large soup pot over medium heat.
Add chopped onion, sliced carrots, and sliced celery to the pot. Sauté for about 5 minutes or until the vegetables are softened.
Stir in minced garlic and sauté for another minute until fragrant.
Pour in the vegetable broth and add dried thyme, dried oregano, and the bay leaf. Stir to combine.
Bring the mixture to a boil, then add the long-grain white rice.
Reduce the heat to low, cover, and let it simmer for 15 minutes.
After 15 minutes, add the plant-based chicken pieces to the pot.
Continue to simmer for another 15-20 minutes, or until the rice is tender and the plant-based chicken is heated through.
Remove and discard the bay leaf.
Stir in chopped fresh parsley, salt, black pepper, and lemon juice.
Taste and adjust seasonings if necessary.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8795 mg | 382% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 38.9 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5181 mg | 110% | |
*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.
