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A bowl of vegan chicken and rice soup.

Vegan Chicken and Rice Soup


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)

to serve

  • 1 cup cooked rice
  • oyster crackers, biscuits or saltines


to make the vegan chicken

  1. Preheat oven to 425.
  2. Fill a medium-sized saucepan 2/3 full with water. Cover and bring to a boil.
  3. Once at a boil, turn the heat off but leave the pan on the burner.
  4. Add the soy curls, sage and salt. Stir.
  5. Place the lid back on top and allow the soy curls to soften for about 10 minutes.
  6. Drain the soy curls with a sieve and press down on the soy curls to squeeze out as much liquid as you can.
  7. Roughly chop the soy curls.
  8. Place a silpat onto a baking sheet.
  9. Toss the softened soy curls with 1 TB olive oil.
  10. Transfer to the silpat-lined baking sheet and bake for 10 minutes.

to prep the soup

  1. In a large Dutch oven, melt the vegan butter and olive oil over medium heat.
  2. Add the chopped onion and saute until soft, about 5 minutes.
  3. Mix the sage, thyme, rosemary and marjoram in a small dish. Sprinkle over the onion and stir to coat.
  4. Allow to saute for 3 minutes more, then add in the carrots.
  5. Saute for 2 minutes, then add in the mushrooms and celery.
  6. Saute for another minute or two, then add in the baked soy curls.
  7. Stir to combine, then add 5 cups of vegan broth to the pot.
  8. 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.
  9. 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