Vegan Chicken & Rice Soup (Recipe)

Hello winter! I’m the annoying friend who’s always cold no matter what she’s wearing. Yes, that’s me sipping on hot tea wrapped in a few scarfs. The one thing I love about winter is all the soups I get to make. This one, vegan chicken n rice was inspired by my mom. To this day, this is her absolute favorite. My dad used to make this for her when she was hungover. We all have that food we crave when feeling under the weather.

I recently made this vegan version for her and she loved it!  She even asked if I could teach my dad to make it for the next time she’s hungover. Obviously my mother likes to drink. Most of my cooking is inspired by my parents. I love making classic recipes vegan. Please let me know what you think of the soup in the comments below! My new favorite vegan chicken is Quorn but use what you love and share how it came out for you. Don’t forget we are a community and this blog is a place for us to connect. Enjoy the season!


  • 2 tablespoon vegan butter
  • 1 onion minced
  • 2 cups baby carrots chopped
  • 1 stalk celery diced
  • 1 teaspoon garlic minced
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 cups low sodium vegetable broth
  • 2 cups of water
  • 1 bag Quorn vegan chicken
  • 1 cup brown rice
  • 1 cup oat milk
  • 1 lemon


  • In a large soup pot, heat vegan butter over medium-high heat. Add onion, carrots and celery and cook and stir for 5 minutes, until onion begins to turn golden.
  • Add garlic, parsley and thyme and cook 2 minute.
  • Add salt and pepper, vegetable broth, water, oat milk and vegan chicken. Add rice. Stir and bring to a boil over medium-high heat.
  • Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
  • Squeeze one lemon and stir.
  • Serve.

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