Vegan Chicken and Wild Rice Soup

Cozy up with a hearty bowl of Vegan Chicken and Wild Rice Soup, a plant-based twist on the classic comfort food that’s perfect for chilly evenings or meal prepping for the week. Brimming with tender plant-based chicken strips, nutty wild rice, and a colorful medley of carrots, celery, mushrooms, and aromatic herbs like thyme and sage, this creamy, dairy-free soup is as nourishing as it is satisfying. A splash of coconut cream elevates the broth to velvety perfection, while fresh parsley adds a burst of brightness to every spoonful. Ready in just under an hour and made with simple ingredients, this vegan soup delivers rich flavor and wholesome nutrition in every bite. Whether you're vegan, vegetarian, or simply looking for a warm, comforting meal to share with loved ones, this one-pot wonder is sure to delight.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 large Garlic cloves, minced
• 3 medium Carrots, sliced
• 3 stalks Celery stalks, sliced
• 8 ounces Baby Bella mushrooms, sliced
• 1 teaspoon Dried thyme
• 1 teaspoon Dried sage
• 1 cup Wild rice blend
• 6 cups Vegetable broth
• 2 leaves Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 ounces Plant-based chicken strips
• 0.5 cup Coconut cream
• 0.25 cup Fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.

Step 3

Stir in the sliced carrots and celery, cooking for an additional 5 minutes.

Step 4

Add the sliced mushrooms, dried thyme, and dried sage, cooking until the mushrooms have softened, about 4 minutes.

Step 5

Stir in the wild rice blend, ensuring it is well-coated with the vegetable and spice mixture.

Step 6

Pour in the vegetable broth and add the bay leaves, salt, and black pepper.

Step 7

Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes.

Step 8

Remove the bay leaves and stir in the plant-based chicken strips.

Step 9

Let the soup simmer for another 5-10 minutes until the wild rice is tender and the 'chicken' is heated through.

Step 10

Stir in the coconut cream to add a touch of creaminess.

Step 11

Adjust seasoning with more salt and pepper if needed.

Step 12

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2673.3g)

Amount per serving	% Daily Value*
Calories	2436.2

Total Fat 79.7g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 6956.6mg	0%
Total Carbohydrate 346.7g	0%
Dietary Fiber 49.7g	0%
Total Sugars 107.8g
Protein 111.0g	0%

Vitamin D 15.9IU	0%
Calcium 679.3mg	0%
Iron 22.5mg	0%
Potassium 6289.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 17.4%

Carbs: 54.4%