This simple vegan "chicken" and rice soup is super easy to make and oh-so-comforting. Perfect for lunch or dinner with a crusty piece of bread!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, diced
- 1 (8 ounce or 226 gram) package seitan, finely diced
- 3 garlic cloves, minced
- 6 cups vegetable broth (plus up to 2 additional cups, as needed)
- 1 teaspoon dried thyme
- ½ teaspoon rubbed sage
- 1 bay leaf
- 1 cup dried long grain brown rice
- 1 teaspoon white wine vinegar
- Salt and pepper, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat.
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When the oil is hot, add the onion, carrots and celery. Cook the veggies for about 5 minutes, stirring frequently, until they begin to soften.
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Add the seitan to the pot and cook it with the veggies for about 5 minutes, until it begins to brown.
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Add the garlic to the pot and cook everything for about a minute, until the garlic becomes very fragrant.
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Stir in 6 cups of broth, thyme, sage, bay leaf and rice. Raise the heat and bring the broth to a boil.
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Lower the heat and allow the soup to simmer until the rice is tender, about 50 minutes, stirring frequently. Add up to 2 cups of additional broth if it reduces too much during cooking.
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Remove the pot from heat and stir in the vinegar. Remove the bay leaf. Season the soup with salt and pepper to taste.
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Ladle into bowls and serve.