Big Hugs Chick’n & Rice Soup
Ingredients
- 1 tbsp olive oil
- 2 cups chick’n seitan pulled into 1 to 2 inch pieces (8 oz)
- 2 tbsp vegan butter (I used Miyokos)
- 1 pc medium yellow onion thinly sliced
- 2 cups carrots in 1/2 inch chunks
- 2 pcs ribs celery thinly sliced
- 3 cloves garlic minced
- 1 tsp poultry seasoning
- 1 tsp salt
- Fresh black pepper
- 1/2 cup white jasmine rice rinsed
- 8 cups broth
- 1/4 cup fresh dill chopped, plus extra for garnish
Instructions
- 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!
Tried this recipe?Let us know how it was!
