This vegan chicken and rice soup is the perfect comfort meal for the colder months. This recipe uses soy curls to add chicken-like texture and protein to this soup. It’s nourishing, comforting and well balanced with carbs, protein and vegetables.
How to Make Vegan Chicken and Rice Soup:
Here’s a quick step-by-step guide to make a vegan chicken and rice soup.
- Rehydrate Soy Curls
Place the soy curls in a large bowl and cover with water. Let soak for 10 minutes to rehydrate. Once done, strain the soy curls and press them to remove as much of the excess liquid as possible.
- Sauté Vegetables
Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for 3-5 minutes or until fragrant. Add the carrots and sauté for another 5 minutes.
- Add Rice and Seasoning
Stir in the summer savory, poultry seasoning, and bay leaf. Season with salt and pepper. Cook for 1-2 minutes, then stir in the rice.
- Simmer
Add the vegetable broth and soy curls. Stir everything together, then bring the soup to a boil over high heat. Once it boils, reduce heat to low-medium and let it simmer, covered, for 15 minutes. Add in the oat milk and let it simmer for another 2-3 minutes.
- Taste and Adjust
Taste and add more salt or pepper as needed. You can also add a squeeze of lemon juice to taste if desired, to make the flavors pop.
Vegan “Chicken” and Rice Soup FAQ:
Soy curls are created by Butler Foods and are made from one ingredient: Soybeans. They come dehydrated and when rehydrated, the texture resembles chicken. Just like tofu, they don’t have a strong flavor and are a versatile source of protein. Add your flavoring of choice and use them as a chicken substitute in wraps, salads, tacos, pizza and more.
Soy curls can be found in some health food stores or vegan stores across Canada and the US. To find a store close to you, check out the map on Butler Foods’ website. You can also find them online at a higher price if you don’t find them at local stores.
If you can’t find soy curls, you can simply replace them with a can of chickpeas (drained and rinsed). This is a similar recipe that uses chickpeas if you want more specific instructions.
Yes! You can replace the basmati rice with brown rice, wild rice, or a blend if preferred. This will affect the cook time of the soup. Follow the instructions on the package and simmer the soup for the amount of time recommended to cook the rice. Keep in mind that the carrots will be softer. You could add them in the last 15-20 minutes of cooking if preferred.
More Plant-Based Soup Recipes:
- Creamy Chickpea and Rice Soup (Vegan)
- Simple Lentil Soup
- Italian Bean & Vegetable Soup
- Simple Barley and Vegetable Soup
- Creamy Mushroom & Wild Rice Soup (Vegan)
- Lentil Lasagna Soup (Vegan)
- Creamy Chickpea Noodle Soup (Vegan)
Vegan Chicken and Rice Soup With Soy Curls
Ingredients
- 1/2 227g/8oz pack soy curls
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 medium garlic cloves, minced
- 5 medium-large carrots, thinly sliced
- 1 teaspoon summer savory (see notes)
- 1 teaspoon poultry seasoning
- 1-1/2 teaspoon fine grain sea salt
- 1 bay leaf
- 1 cup basmati rice
- 7 cups vegetable broth, no salt added
- 1 cup oat milk, plain and unsweetened
- Pepper to taste
- Squeeze of lemon juice, optional, to taste
Instructions
- Place the soy curls in a large bowl and cover with water. Let soak for 10 minutes to rehydrate. Once done, strain the soy curls. Press them to remove as much of the excess liquid as possible. I use the bottom of the large bowl to press them while in the strainer, over the sink.
- While the soy curls are soaking, chop your vegetables and prepare all of your ingredients.
- Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for 3-5 minutes or until fragrant.
- Add the carrots and sauté for another 5 minutes.
- Stir in the summer savory, poultry seasoning, and bay leaf. Season with salt and pepper. Cook for 1-2 minutes, then stir in the rice.
- Add the vegetable broth and soy curls. Stir everything together, then bring the soup to a boil over high heat. Once it boils, reduce heat to low-medium and let it simmer, covered, for 15 minutes or until the vegetables have softened and the rice is cooked.
- Add in the oat milk and let it simmer for another 2-3 minutes. Taste and add more salt or pepper as needed. You can also add a squeeze of lemon juice to taste if desired, to make the flavors pop.
Notes
If you make this vegan chicken and rice soup, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!
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