Vegan Chicken and Rice Soup

Welcome soup season!

Pumpkin spice and apple orchards are all fine and dandy, but the real pride and joy of autumn is SOUP. Soup recipes were my go-to when I first stopped eating meat because the recipes are super adjustable. This vegan take on the classic chicken and rice soup uses my vegan rotisserie chicken made out of mushrooms, as well as the classic carrot, celery and onion flavors. With the rice for heartiness and the milk for creaminess, this warm bowl of comfort is the perfect addition to your fall recipe lineup!

Vegan Chicken and Rice Soup

Makes: 4 meal servings, 6 side servings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min

Ingredients

• 1 tbsp of neutral oil

• 1 onion, minced

• 3 carrots, peeled and diced

• 1 celery stalk, diced

• 1 garlic clove, minced

• 1/2 tsp of dried parsley

• 1/2 tsp of dried thyme

• 1 tsp of salt

• 1/4 tsp of black pepper

• 5 cups of vegetable broth

• 2 cups of vegan shredded rotisserie chicken

• 1 cup of brown rice

• 1/2 cup of unsweetened almond milk

Instructions

1. In a large, heavy-bottomed pot, heat oil over medium heat. Add onion carrots and celery and cook for 3-4 minutes, stirring frequently until the onion becomes translucent.

2. Add garlic, parsley and thyme and cook for an additional one minute.

3. Add salt, pepper, broth, vegan chicken and rice. Stir and bring to a boil over medium heat.

4. Once boiling, reduce heat to a simmer, cover and cook for 30 minutes. Stir the soup every 10 minutes until vegetables and rice are tender.

5. Add the almond milk and turn off the heat.

6. Enjoy!