Vegetarian Chicken and Wild Rice Soup

Cozy up with a comforting bowl of Vegetarian Chicken and Wild Rice Soup, a plant-based twist on the classic favorite that’s brimming with earthy flavors and wholesome ingredients. This hearty soup combines nutty wild rice, tender plant-based chicken, and vibrant vegetables like carrots, celery, and spinach, all simmered in a fragrant broth infused with garlic, thyme, and a hint of lemon for a refreshing finish. Perfect for chilly nights or simple weeknight dinners, this soup is both satisfying and nutrient-packed, offering a protein-rich, meat-free alternative that doesn’t compromise on flavor. Ready in just over an hour, it’s an easy, one-pot recipe that serves up to six, making it ideal for meal prep or family gatherings. Whether you’re vegetarian or simply looking for a lighter spin on a classic, this dish delivers comfort and nourishment in every spoonful!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup wild rice
• 1 teaspoon thyme, dried
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 ounces plant-based chicken substitute, diced
• 2 cups spinach, fresh
• 1 tablespoon lemon juice

Directions

Step 1

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

Step 2

Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Pour in the vegetable broth and bring to a boil.

Step 5

Add the wild rice, dried thyme, bay leaf, salt, and black pepper.

Step 6

Cover the pot, reduce the heat to low, and let it simmer for about 30 minutes or until the wild rice is tender.

Step 7

Stir in the plant-based chicken substitute and cook for another 5-10 minutes until the 'chicken' is heated through.

Step 8

Add the fresh spinach and cook for 2 more minutes until wilted.

Step 9

Remove the bay leaf from the soup.

Step 10

Stir in the lemon juice just before serving for a bright finish.

Step 11

Adjust seasoning with more salt and pepper if needed and serve hot.

Nutrition Facts

Serving size	(2739.2g)

Amount per serving	% Daily Value*
Calories	1976.7

Total Fat 61.9g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 7.6g
Cholesterol 0mg	0%
Sodium 7918.8mg	0%
Total Carbohydrate 270.1g	0%
Dietary Fiber 52.3g	0%
Total Sugars 40.9g
Protein 99.7g	0%

Vitamin D 0IU	0%
Calcium 811.2mg	0%
Iron 20.1mg	0%
Potassium 6817.2mg	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: 27.4%

Protein: 19.6%

Carbs: 53.1%