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.
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.
Ingredients
- 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!
Tried this recipe?Let us know how it was!
