Serves 4-6
Call me an iconoclast but, but I prefer Chick’n & Rice Soup to Chick’n Noodle! Especially buttery jasmine rice. This soup has all the huggy ingredients: celery, dill, poultry seasoning with sage and thyme and, of course, garlic and onion. As it cooks your kitchen will fill up with the most nurturing aromas, like someone you love is cooking for you. And that someone, dear reader, is you. I used homemade Chick’n Seitan, but you can use whatever vegan chicken you like. Or even thinly slice tofu or yuba. Just make sure to brown it nicely first. I also use some vegan butter here, for body and richness, but use all olive oil if you prefer. It’s gonna be good!
Recipe notes:
~ If the pot you’re cooking in is wide enough, like a dutch oven, you should be able to brown the chick’n in there before preparing the rest of the soup. Save yourself a dish, plus create little crispy bits that get swept up into the soup when you saute everything else. If you’re using a stainless steel pot that is more tall than wide, it’s probably wiser to saute the chick’n in a skillet and prepare the soup separately.
Ingredients
1 tablespoon olive oil
2 cups chick’n seitan, pulled into 1 to 2 inch pieces (8 oz)
2 tablespoons vegan butter (I used Miyokos)
1 medium yellow onion, thinly sliced
2 cups carrots, in 1/2 inch chunks
2 ribs celery, thinly sliced
3 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon salt
Fresh black pepper
1/2 cup white jasmine rice, rinsed
8 cups broth
1/4 cup fresh dill, chopped, plus extra for garnish
Directions
Preheat a 4 quart pot over medium heat. Saute chick’n in olive oil with a pinch of salt until nicely browned. Remove from pot and set aside.
Saute onion in butter with a pinch of salt for about 5 minutes, until translucent. Add carrots and celery and cook for about 5 minutes. Add garlic and saute until fragrant, about a minute, using a little extra butter if you like. Add poultry seasoning, salt and pepper and saute a minute more.
Add rice and broth. Cover and bring to a boil. Once boiling, bring down to a simmer, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.
Stir in the chick’n and dill and taste for salt and pepper. This definitely tastes better the longer you let it sit, but it can be enjoyed right away, too. Garnish with extra dill and serve!
Hi Isa,
Thanks for sharing this recipe! I definitely want to make it. I’m writing from Singapore and I’m not familiar with poultry seasoning. Is it a herb and spice blend? Thanks!
Yes thyme, sage, rosemary.
What kind of “broth”??
Veggie broth. This is a vegan recipe site.
Hey Isa, Happy birthday. I’m a day late. It makes me happy knowing that if I’m spending another year floating around the sun you’re here on the planet doing it with me. I use your recipes nearly daily and thoroughly enjoy the results. The joy and lightness I feel emanating from your words brings me joy and light. Loving the way you make an effort to connect and share with us even when I imagine life is very busy for you. As well as your concern for the creatures we share living space with. Your latest seitan recipes have me eager to get my mouth around your meaty bits. Thanks for being an awesome chick and, please continue to rock on.
WOW! So simple after making the “Chicken” seitan the day prior. And soooo good. i used the leftover broth from making the seitan in this soup. Thanks Isa!
I want to say thank you for this and your many other amazing recipes! I started cooking some recipes from your website last year, and they always come out flawlessly. Recently I borrowed Isa Does It from my local library and have been happily cooking my way through it. I saw this recipe yesterday during the work day and looked forward to cooking it all day. It came out absolutely perfectly. Thank you for all that you do to make the world a little bit tastier and friendlier for animals and the planet <3
Just made this tonight – super comforting and tasty My mom always made chicken soup with rice, so I’m right there with you! Your seitan chicken recipe looks AMAZING!! I can’t wait to try it. I didn’t have time for it today, so I used a diced russet potato instead. Super flavorful but simple. The only thing I would do differently next time is use slightly more rice, maybe 3/4 cup. Or get some crackers or bread to sop up the broth
Made this for Hanukkah and it was delicious. Hearty and so satisfying. I used frozen unchicken strips that were soy based rather than seitan. Didn’t have poultry seasoning so I used Sheffield’s British Pub Chicken seasoning. Thank you so much for a lovely recipe! Vegans and nonvegans all loved it.
I’ve been following Isa for years now…I think since 2005 maybe? I had wondered what had happened to PPK since it kinda feel off the radar for a few years it feels? So glad to see these great recipes and I absolutely love everything she makes.
🙂
I finally made this after having had the tab open for what feels like forever. OH WOW. It’s so, so good. I LOVE fresh dill, and all the flavors came together so beautifully. I’m so glad I took the time to make the chicken seitan to go in. This was so easy, so satisfying, and SO GOOD. I’m in love. This is a new regular for me now 🙂
I make this soup all the time. Sometimes I get a little wild and add noodles instead
Thanks for a great recipe
A really good soup! I couldn’t find dill so I subbed with parsley and was still very pleased.
This recipe is amazing and the whole family loves it! I’ve now made it twice and increased the amount of rice the second time (about 3/4 cup), just to experiment, and since it would have left me with a ridiculous amount of rice had I not just used what I had left. My kiddos liked it with more white jasmine rice, and my partner suggested that I try brown rice next for a bit more texture. I did use packaged “chick’n”, which helped it to come together quickly on a weeknight, but I look forward to trying the homemade version soon. The fresh dill is such a nice touch as well! Thank you for yet another fantastic recipe, Isa!
Made this today and yes it really is easy af and very good