Hearty Chick’n & Rice Soup with a plant-based chicken substitute, this soup is easy to make and rich in flavor and protein.

Hearty Chick’n & Rice Soup

Serves: 6-8 Time: 45-50 minutes

Ingredients

• 1 large onion, diced
• 3-4 garlic cloves, minced
• 2 large carrots, diced
• 1 1/2 cup peas, fresh or frozen
• 1 cup mushrooms, sliced
• 2 cups jasmine rice
• 1/2 tsp paprika
• 1/2 tsp dried rosemary
• 3-4 bay leaves
• 1 tsp dried thyme
• 1 tsp dried sage
• 12 cups vegetable broth
• 1 lb. seitan chick’n homemade or store-bought, cut into chunks

Directions

1. In a skillet, set heat to medium-high. Once hot, coat generously with oil and cook the seitan chick’n for about 5 minutes on each side until lightly browned. Once cooked, set aside on a plate with a paper towel.
2. Then, prepare all your vegetables.
3. In a large stock pot, set heat to medium. Once hot, add enough oil to lightly coat the bottom of the pot. Sauté the onions for 5 minutes.
4. Then add the carrots and cook for another 5 minutes. Add the garlic, and stir for one minute. Then, add the seasonings and stir for another 1-2 minutes.
5. Next, add the rice, bay leaves, and broth and cover with a lid. Bring the soup to a boil. Reduce heat to low, remain covered, and simmer for about 15 minutes or until the rice is cooked. Stir occasionally.
6. When the rice is cooked, taste and adjust the seasonings. Add more broth if needed if the liquid is heavily absorbed. Add the chick’n to the pot, and stir together for another few minutes. Then the soup is ready, top with fresh dill if you have any around, or dried dill will also work.
7. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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