Recipes

Vegan Chicken and Rice Soup With Soy Curls

Name: Vegan Chicken and Rice Soup With Soy Curls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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)

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:

What are Soy Curls?

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.

Where Can I Buy Soy Curls?

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.

What Can I Use Instead of Soy Curls?

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.

Can I Use Brown Rice or Wild Rice Instead of Basmati Rice?

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:

Vegan Chicken and Rice Soup With Soy Curls

A creamy vegan chicken and rice soup with soy curls. This simple and comforting vegan soup makes for a nutritious and balanced meal for the colder months.

Course Soup

Cuisine vegan

Prep Time 20

Cook Time 20

Total Time 40

Servings 4

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

Leftovers: You can store the soup in an airtight container in the fridge for up to 3-4 days, or up to 3 months in the freezer. This soup will thicken as it sits and the rice will become softer. For this reason, if you’re eating leftovers, you can thin the soup with a splash of broth. This soup is best eaten fresh, but it’s still delicious eaten as leftovers.

Summer Savory: If you can’t find summer savory, feel free to swap it for oregano. The flavor is different, but still a good fit for this soup.

Rice: I love making this soup with white basmati rice. It’s what I usually have on hand. If you use brown rice or another type of rice, you will need to cook the soup longer. Follow the package’s instructions and let the soup simmer until the rice is completely cooked. The vegetables will be softer this way.

Soy Curls: If you can’t find soy curls, feel free to replace them with a can of chickpeas (drained and rinsed). Add them in the last 5 minutes of cooking. You could also try this creamy chickpea and rice soup instead.

Broth: If using unsalted broth, you can use the recommended 1-1 1/2 teaspoon of salt. If using regular salted broth, you will need less. I recommend starting with 1/2 teaspoon and adding more to taste at the end.

Oat milk: You can use plain and unsweetened soy milk instead if preferred.

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!