Wednesday, March 13, 2013

Vegan Chicken & Rice Soup

Vegan Chicken & Rice Soup

We all have our remedies for feeling better and getting over an illness and most think chicken soup. This vegan chicken soup is a bit heartier and so delicious with the prepared rice (you can also do noodles as well). This soup you will definitely make you craving it over and over again...even if your not sick. A traditional favorite made vegan, eat by itself or have it will a salad and/or bread. You can't go wrong with this hearty delish soup. Enjoy!

Vegan Chicken & Rice Soup


-2 Tablespoons olive oil
-3 quarts (12 cups) vegan chicken broth (I use Better Than Bouillon: Vegan Chicken: 4 to 5 Tbsps)
-2 stalks celery, plus a Tbsp of the leaves, cut celery into thirds and chopped. (Finely mince leaves)
-2 large carrots, cut in fourths and chopped (2 cups)
-1 small onion, finely chopped
-2 Tablespoon parsley
-2  large garlic cloves, minced
-1/4 teaspoons salt or to taste depending on how salty your stock is
-1/2 teaspoon black pepper
-2 cups vegan chicken, chunked up (I used Gardein vegan chicken cutlets)

Prepare 2 cups of rice as directed on the package. This makes enough for the pot. 
(2 cups rice, 4 cups water, 1 tsp salt,  and 1 Tbsp oil or vegan butter) 


Prepare the veggies as directed and set aside.

Put the prepared celery, carrots, onion, parsley, garlic, vegan chicken , and salt & pepper in a large oiled pot. Bring to medium-high heat and saute for 5 minutes. Add vegan stock and cook until boiling reduce the heat to low and cook until veggies are tender and cooked through, about 20 to 30 minutes.

Ladle soup into bowls, serve with bread and/or salad and enjoy!



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