Vegan Creamy “Chicken” Rice Soup! If you’re looking for a dairy-free, vegan soup that tastes comforting, hearty, and flavorful, without compromising on creaminess, this one delivers all the cozy feels.
This Vegan Creamy “Chicken” Rice Soup is pure comfort in a bowl: lusciously creamy, deeply savory, and seriously satisfying. Aromatic herbs and warm spices take center stage, building that irresistible homemade taste you want from a weeknight meal (and then some).
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We ate this Vegan Creamy “Chicken” Rice Soup all up in no time, and honestly, I can’t blame us, it was that good. It’s incredibly delicious, wonderfully savory, and full of those cozy flavors that make you want “just one more bite” until the pot is basically empty.
If you’re into comfort food that still feels light, flavorful, and satisfying, you have to give this one a try, you’ll be glad you did.
Tips for Success:
- Flavor Profile: This Vegan Creamy “Chicken” Rice Soup is lusciously creamy, with a delicious savory element that really elevates the flavor. Full of aromatic herbs and spices that are the star of this tasty soup, it is comfort food at its finest.
- Creaminess: This soup is lightly creamy; however, the broth can thicken in the refrigerator as the rice starches thicken.
- Diced Carrots and Celery: Cut the carrots and celery into a small dice in order to allow them to become tender in a timely basis.
- Flour and Almond Butter: When cooking the flour and almond butter, the veggies will clump up with the flour and almond butter. Stir constantly to thoroughly cook the raw taste out of the flour. You will see that the flour will begin to stick to the bottom of the skillet/pot. That is fine, just make sure that it does not burn. Once the liquids are added, bring the liquids to a boil and gently scrape the flour off the bottom of the pot/skillet. This will help thicken the broth. The broth will continue to thicken over time.
- Flour: We used an unbleached all-purpose flour. You can pretty much use your favorite flour in this soup recipe.
- Almond Butter Substitutions: Feel free to use your favorite nut or seed butter with the understanding that the flavor and texture will change accordingly. We have not tested any substitutions.
- Rice: We used brown rice. Feel free to use your favorite rice in this recipe. Start on the low end of the rice and add more as needed to get the desired ratio of broth to rice.
- Poultry Seasoning: Poultry Seasoning is a spice/herb blend of delicious and savory herbs generally used to season poultry which typically consists of sage, thyme, onion, black pepper, marjoram, celery seed, and cayenne. We love it in this soup. Feel free to use your favorite poultry seasoning.
- Dissolve the Miso Paste: When adding the miso paste be sure to that it is thoroughly dissolved into the broth.
- White Miso Paste: The white miso paste adds delicious dimension to the soup. It adds an element of savoriness and has excellent umami flavor. Do not leave it out. If you are concerned with price (it is not overly expensive as it lasts for a long time in the fridge), just type in “miso” in our search bar and you will find tons of recipes using miso.
- Cooked and Refrigerated Rice: Cooked and refrigerated rice works best when making this soup. If you use recently cooked rice, it will be too gummy and sticky. Using cooked and refrigerated rice (preferably made the day before or earlier in the day) allows the rice to dry out enough to showcase distinct individual grains of rice making a better textured soup.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep 3 to 4 days in the refrigerator. Store in a covered air-tight container.
This soup freezes well.
Pantry Products:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
- Poultry Seasoning: We used Frontier Co-Op Organic Poultry Seasoning. Feel free to use your favorite poultry seasoning.
- Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large, deep skillet (or soup stockpot)
If you try this fun and delicious dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Vegan Creamy Chicken Rice Soup
- Prep Time: 15 Minutes
- Cook Time: 30-40 Minutes
- Total Time: 45 Minutes
- Yield: 4 Cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Vegan Creamy “Chicken” Rice Soup is pure comfort in a bowl: lusciously creamy, deeply savory, and seriously satisfying.
Ingredients
- 1 medium yellow onion, fine dice
- 2 celery ribs, small dice
- 2 carrots, small dice
- 1 Tablespoon minced garlic
- 2 Tablespoons flour (of choice) *
- 2 Tablespoons almond butter *
- 2 cups water
- 2 cups low-sodium vegetable broth *
- ¼ cup nutritional yeast
- 1 Tablespoon white miso paste *
Spice/Herb Ingredients
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon poultry seasoning (+/-) *
- Pinch dried ground rosemary (+/-)
- ¼ teaspoon dried ground mustard powder
- 1/8 teaspoon sweet paprika
- Pinch turmeric (optional)
- ¼ to ½ teaspoons sea salt (+/-)
- ¼ to ½ teaspoon black pepper (+/-)
- 1/8 teaspoon dried crushed pepper flakes (optional)
Other Ingredients
- ½ teaspoon lemon juice
- ½ to 1 cup cooked and refrigerated brown rice (or rice of choice) *
- ½ cup frozen peas, thawed
Optional Toppings
- Sprinkle chopped fresh parsley
Instructions
- Place the Spice/Herb Ingredients (except the dried crushed pepper flakes) into a small bowl, mix well, set aside.
- In a large, deep skillet (or soup stockpot), sauté the diced yellow onions, celery, and carrots. Heat over medium-high heat for 7 to 9 minutes until nearly tender. Add a splash of water, if needed, to prevent burning.
- Next add the minced garlic over medium-high heat for 1 minute.
- Then add the almond butter and flour, stir continuously for several minutes to prevent burning. In a nutshell you are continuously stirring the flour and almond butter until all the veggies are coated in flour and almond butter and appear clumpy. The flour may start to stick to the bottom on the skillet, which is fine, but you don’t want it to burn.
- Next add the water and vegetable broth, bring to a boil, stir with a stiff wooden spoon lightly scraping the bottom of the skillet/pot to pull up the flour off the bottom that may have stuck. This will help the liquids thicken.
- Next add all the remaining Base Ingredients and the Spice/Herb Mix, stir well, bring to a boil, then immediately lower to a simmer. Simmer for 15 to 25 minutes or until the veggies are fully tender.
- Once the veggies are fully tender, add the cooked and refrigerated rice, lemon juice, peas and the crushed red pepper flakes, stir to incorporate, simmer for 5 minutes.
- Top individual servings with a generous sprinkle chopped fresh parsley, serve, and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Serving: 3 (Makes 4 cups)
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