Big Hugs Chick’n & Rice Soup

I think chick’n and rice soup is every bit as good as chick’n noodle, and sometimes even better when buttery jasmine rice is involved. This vegan chicken and rice soup has golden browned chick’n, tender carrots and celery, plenty of garlic, fresh dill and poultry seasoning with sage and thyme. As it cooks, your kitchen fills with the most nurturing aromas, like someone you love is cooking for you. And that someone, dear reader, is you.

It’s also super easy and ready in under an hour. The rice cooks right in the broth, soaking up all that herby flavor and giving the soup a lightly creamy consistency, so there’s no separate pot to deal with. Fresh dill goes in at the end so it stays bright and green. Basically, a big hug in soup form without anyone actually touching you.

Vegan butter gives the broth a little extra body, but you can use all olive oil if you prefer. It’s gonna be good!

I use my homemade Chick’n Seitan, but any vegan chicken will work. Check out some ideas below!

Swaps for the Chick’n Seitan

If you don’t have chick’n seitan on hand, there are lots of other options.

Store-bought vegan chicken: Any brand you like will work. Brown it first so it gets some color and holds its texture in the broth.

Tofu: Use extra firm, thinly sliced or cubed, and brown it in a cast iron pan with olive oil before adding it to the soup. 

Yuba: Also called tofu skin, it has a soft, layered chew that’s lovely in soup. Slice it into strips and give it a quick sear. If you use dry, just rehydrate it first. 

Soy curls: Soak them in warm broth for about 10 minutes, squeeze them out and brown them in olive oil. They have a shreddy texture that’s really close to chicken soup chicken.

Oyster mushrooms: Tear them into strips and sear them in a hot pan until browned and a little crisp at the edges. They’re meaty and savory.

Chickpeas or white beans: No browning needed here. Just rinse and drain a can and stir them in with the rice. Chickpeas are my favorite, but cannellini, great northern or navy beans are all nice too.

Tips for the Best Vegan Chicken and Rice Soup

Use a wide pot. If your pot is wide enough, like a Dutch oven, brown the chick’n directly in it before making the soup. You’ll save a dish, and all the crispy bits will get swept into the broth.

Or use a skillet. If you’re using a stainless steel pot that’s more tall than wide, brown the chick’n in a skillet and prepare the soup separately.

Add the chick’n near the end. Add the browned chick’n back near the end instead of simmering it with the rice so it keeps its texture.

Reheating. The rice continues absorbing broth as the soup sits and it thickens up a lot. Add a splash of broth when reheating if it gets thicker than you like.

Vegan Chicken and Rice Soup FAQ

Can I use another kind of rice? Yup, but the cooking time may change. White jasmine rice cooks quickly and gives the broth a soft, silky consistency. Brown rice will need to cook longer. Wild rice is really nice, too! Just needs to cook longer.

What kind of vegan chicken should I use? I use homemade chick’n seitan, but any store-bought vegan chicken will work. Thinly sliced tofu or yuba are also great here. Whatever you use, brown it first for the best flavor and texture.

Can I make it ahead? For sure. The flavor gets even better after it sits, although the rice will keep soaking up the broth. Add more broth when reheating as needed.

Can I freeze it? Yes. The rice will soften a little after freezing and reheating, but the soup will still be delicious. Add a splash of broth if needed.

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Big Hugs Chick’n & Rice Soup

Garlicky, herby vegan chicken and rice soup with golden browned chick’n seitan, tender jasmine rice, celery, carrots and fresh dill in a savory broth seasoned with sage and thyme. Cozy, simple and ready in under an hour.

5 from 3 votes

Notes

~ No chick’n seitan? Use store-bought vegan chicken, extra-firm tofu, yuba, rehydrated soy curls or torn oyster mushrooms, browned the same way. Or skip the browning and stir in a can of rinsed chickpeas or white beans with the rice.

~ The rice keeps soaking up broth as the soup sits. Add a splash of broth when reheating.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup

Servings 6

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 2 cups chick’n seitan pulled into 1 to 2 inch pieces (8 ounces)
• 2 tablespoons vegan butter (I used Miyokos)
• 1 medium yellow onion thinly sliced
• 2 cups carrots cut into 1/2 inch chunks
• 2 ribs celery thinly sliced
• 3 cloves garlic minced
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• Freshly ground black pepper
• 1/2 cup white jasmine rice rinsed
• 8 cups vegetable broth
• 1/4 cup chopped fresh dill plus extra for garnish

Instructions

 

• Preheat a 4-quart pot over medium heat. Sauté the chick’n in the olive oil with a pinch of salt until nicely browned. Remove from the pot and set aside.
• Sauté the onion in the vegan butter with a pinch of salt for about 5 minutes, until translucent. Add the carrots and celery and cook for about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute, using a little extra butter if you like. Add the poultry seasoning, salt and pepper and sauté for 1 minute more.
• Add the rice and broth. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook for about 15 minutes, until the rice is cooked and the carrots are tender.
• Stir in the chick’n and dill and taste for salt and pepper. This definitely tastes better the longer you let it sit, but it can be enjoyed right away, too. Garnish with extra dill and serve!

Keyword chick’n and rice soup, chick’n seitan soup, jasmine rice soup, vegan chicken and rice soup, vegan chicken soup, vegan comfort food, vegan rice soup

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