This vegan chicken and rice soup smells incredible, is super soothing, and tastes amazing. And it only takes about 45 minutes to make! I used soy curls in place of the chicken to make this super comforting and hearty vegan soup.
Why You’ll Love This Recipe
This vegan chicken and rice soup is packed with flavor! The combination of vegan chicken, hearty rice and a supremely savory broth makes a delicious bowl for you to wrap your hands around. Robust flavors of sage, marjoram, thyme and rosemary give it a cozy feel, and this soup will fill your entire home with amazing aromas.
Soy Curls: A Great Vegan Substitute for Chicken
Butler soy curls are made from whole, non-GMO soybeans which have been soaked, textured and dehydrated. The first time I used soy curls was in this Sweet and Sour Soy Curls recipe, and I’ve been a fan of the product ever since. I’m not a fan of anything that’s too faux-meaty in taste or texture. Soy curls offer a nice texture that’s so good without that over-the-top, faux-meaty quality.
How to Prep Soy Curls
Soy curls need to be reconstituted in a seasoned liquid before using, as they are dehydrated and super neutral in flavor. They’ll double in size during the 10-minute reconstitution process, so you can start with a small-sizer portion than you think you may need.
In this recipe, I reconstituted the soy curls in a no-chicken vegan broth, dried sage and a little salt. After about 10 minutes, I drained the soy curls and pressed off most of the liquid. I used a sieve and large spoon for this, but you can also place the soy curls into one sieve, place another identical-sized sieve over the top and squeeze out the liquid that way.
For the version you see here, I’ve chopped the soy curls by hand into smaller pieces. I’ve also pulsed them a few times in a food processor which works well! Either method will leave you will pieces of vegan protein that’s perfectly sized and formed for this soup.
Modify this super simple vegan soup to your liking. Here’s why the ingredients work here, as well as some subs to consider:
Soy Curls: This ingredient is a great vegan chicken, beef or seafood substitute. You can add it to stir frys or any rice or noodle dish without even making it a substitute for anything specific. Its taste is neutral (it must be seasoned) and texture is amazing, making it a super-versatile, whole-food, plant-based ingredient. If you don’t want to use soy curls, you can sub any commercially prepared vegan chicken here, or leave it out completely.
Mushrooms: I’ve used shiitakes and cremini mushrooms here, and both work great. Feel free to slice or quarter them. When prepping the mushrooms, do not rinse them. If they have any dirt on them, just brush it away with you fingers or a slightly damp paper towel if they’re really dirty.
Vegan butter: Miyoko’s cultured butter is fantastic here, but Earth Balance or Violife is great too. It adds a subtle buttery richness that makes this soup so good.
Sage: Dried sage has a a warm, earthy quality with undertones of eucalyptus. I use sage a ton during the holidays, and the aroma instantly brings me to November and December, and all the wonderful food that comes with it.
Thyme: Dried thyme has a warm and cozy flavor with both bright and earthy undertones. It adds depth and complexity to dishes, and works so well with the sage here. Its aroma instantly creates a sense of warmth and comfort. Feel free to sub 1/2 teaspoon of fresh thyme leaves here if you like, or just eyeball it and throw a few sprigs in. Just remember to remove them from the soup before serving.
Rosemary: Dried rosemary has a strong, woodsy flavor with undertones of pine and mint. Feel free to use 1/2 teaspoon of fresh, chopped rosemary here, or throw in a sprig or two, remembering to remove it before serving.
Marjoram: Dried marjoram adds some delicate and sweet notes with floral and citrus undertones. It works really well here to balance out all of the strong and earthy flavors of sage, thyme and rosemary.
Vegan broth: As mentioned above, I love Better Than Bouillon or Massel bouillon. Some boxed vegan broth tends to have a tangy or bitter flavor, so be sure to taste it beforehand to ensure this soup will be delicious. You can even make your own broth if you like.
Rice: I used basmati rice here, but jasmine would also work. Feel free to sub cooked noodles or leave the carbs out entirely if that’s something you do. The soup will still be super delicious!
How To Serve This Vegan Chicken and Rice Soup
This soup is super easy to make and sub out ingredients with. It’s pretty foolproof and has become a favorite weeknight dinner for us since I first made it.
If you’re feeling a little under the weather, feel free to add a teaspoon or two of mellow white miso to a serving bowl, then ladle the hot soup over it, then give it a stir.
Serve with saltines, Ritz crackers (yes, they’re vegan!), olive oil biscuits, Bisquick biscuits (use plant-based milk and they’re vegan), oyster crackers or anything carby. Savor the aroma and beautiful flavors of this soup without a ton of time or effort!
Check Out These Ideas for More Vegan Soup Recipes!
Every season except for summer, I love making soup. These recipes are perfect for Spring, Fall and Winter.
- This Vegan Crab Coconut Soup used jackfruit in place of crab, and the broth is super delicious! This vegan seafood soup is creamy, complex and restaurant quality.
- Make this Thai-Inspired Vegan Coconut Soup without much effort as well! Coconut milk and fresh cilantro work so well together here, and this soup is packed with fresh and healthy produce!
- If you have some extra time, this Wonton Soup with Vegan Pork is so good. Uncooked, ground farro is used to create vegan pork, and making and folding wontons is so relaxing.
- This Vegan Split Pea Soup is also super simple, filling and a great weeknight dinner. Hearty split peas are the star of this soup, and cashew creamy adds a wonderful creaminess.
Vegan Chicken and Rice Soup
- Total Time: 1 hour
- Yield: 2 servings
- Diet: Vegan
Make this vegan chicken and rice soup with soy curls in place of chicken to recreate this classic. It’s comfort in a bowl!
for the vegan chicken
- 1 cup Butler Soy Curls
- 1 tsp vegan bouillon (I used Better Than Bouillon brand No-Chicken base)
- 1 tsp sage
- 1/2 tsp salt
- 1 TB olive oil
for the soup
- 1 TB vegan butter
- 1 TB olive oil
- 1 small onion, diced
- 1 tsp sage
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp marjoram
- 2 small carrots, sliced
- 1 cup mushrooms, sliced (I used shiitakes)
- 1 stalk celery, sliced
- 5 cups vegan broth (I used Better Than Bouillon brand No-Chicken base)
- 1 cup cooked rice
- oyster crackers, biscuits or saltines
to make the vegan chicken
- Preheat oven to 425.
- Fill a medium-sized saucepan 2/3 full with water. Cover and bring to a boil.
- Once at a boil, turn the heat off but leave the pan on the burner.
- Add the soy curls, sage and salt. Stir.
- Place the lid back on top and allow the soy curls to soften for about 10 minutes.
- Drain the soy curls with a sieve and press down on the soy curls to squeeze out as much liquid as you can.
- Roughly chop the soy curls.
- Place a silpat onto a baking sheet.
- Toss the softened soy curls with 1 TB olive oil.
- Transfer to the silpat-lined baking sheet and bake for 10 minutes.
to prep the soup
- In a large Dutch oven, melt the vegan butter and olive oil over medium heat.
- Add the chopped onion and saute until soft, about 5 minutes.
- Mix the sage, thyme, rosemary and marjoram in a small dish. Sprinkle over the onion and stir to coat.
- Allow to saute for 3 minutes more, then add in the carrots.
- Saute for 2 minutes, then add in the mushrooms and celery.
- Saute for another minute or two, then add in the baked soy curls.
- Stir to combine, then add 5 cups of vegan broth to the pot.
- Increase the heat to medium high and bring to a very small boil, then reduce the heat to medium low and allow to simmer for 15 minutes.
- Add the cooked rice to 2 bowls and ladle the soup over the top. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Sautéed, Baked
- Cuisine: American
Keywords: easy vegan chicken soup, vegan chicken soup with soy curls, vegetarian chicken soup, vegan soup
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