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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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups cooked plant-based chicken substitute shredded
  • 1 cup wild rice rinsed
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp black pepper
  • ½ tsp salt adjust to taste
  • ½ cup unsweetened plant milk optional for creaminess
  • 1 tbsp olive oil

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Sauté onion, garlic, carrots, and celery until soft and fragrant (about 5–7 minutes).
  3. Stir in wild rice and dried herbs, coating grains with oil and veggies.
  4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer 25 minutes.
  5. Add shredded plant-based chicken and continue simmering 10 more minutes.
  6. Optional: Stir in plant milk for a creamier soup.
  7. 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.