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!
Coat the bottom of a large pot with the oil and place it over medium heat.
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.
Add the seitan to the pot and cook it with the veggies for about 5 minutes, until it begins to brown.
Add the garlic to the pot and cook everything for about a minute, until the garlic becomes very fragrant.
Stir in 6 cups of broth, thyme, sage, bay leaf and rice. Raise the heat and bring the broth to a boil.
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.
Remove the pot from heat and stir in the vinegar. Remove the bay leaf. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.