Chicken and Wild Rice Soup with Carrots and Celery Recipe
Vegan “Chicken” and Wild Rice Soup proves comfort food doesn’t require real poultry, just clever plant-based substitutions.
Carrots and celery add crunch while wild rice delivers that chewy, smugly healthy texture everyone pretends to love.
Simmering this hearty concoction fills your kitchen with cozy aromas, masking your minor life chaos like a pro.
Every spoonful whispers, “Yes, I meal-prepped and still enjoy a little indulgence,” without judgment from judgmental coworkers.
Serve piping hot because lukewarm soup equals sadness, and pair with crusty bread to impress even yourself effortlessly.
Chicken and Wild Rice Soup with Carrots and Celery Recipe
This vegan “Chicken” and Wild Rice Soup uses plant-based protein, wild rice, carrots, and celery for a filling, healthy, and flavorful comfort meal.
Ingredients
Method
- Heat olive oil in a large soup pot over medium heat.
- Sauté onion, garlic, carrots, and celery until soft and fragrant (about 5–7 minutes).
- Stir in wild rice and dried herbs, coating grains with oil and veggies.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer 25 minutes.
- Add shredded plant-based chicken and continue simmering 10 more minutes.
- Optional: Stir in plant milk for a creamier soup.
- Adjust salt and pepper, garnish with fresh parsley, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
Vitamins & Minerals (per serving)
- Vitamin B12: 10%
- Vitamin A: 50%
- Vitamin C: 15%
- Iron: 8%
- Potassium: 12%
Notes & Tips
- For extra flavor, roast carrots and celery before adding to the soup.
- Swap wild rice with brown rice or barley if preferred.
- Add a splash of soy sauce or nutritional yeast for umami depth.
- Leftovers taste even better the next day, so double the batch if your freezer needs a hug.
