Vegan Chicken and Rice Soup

Total time55 min

Prep time15 min

Cook time40 min

This cozy, spoon-tender soup starts with a fragrant base of garlic-infused oil, sweet carrots, and celery, simmered until soft with dried thyme and oregano for that classic, comforting aroma. Long-grain white rice cooks right in the pot, soaking up all that herby flavor and turning plump and tender as the soup simmers down. Bright scallion greens and a generous squeeze of fresh lemon juice wake everything up at the end, cutting through the richness with a clean, citrusy edge. A sprinkle of fresh parsley on top finishes it with color and a little herbal lift. It's the kind of nourishing, one-pot meal you want on a chilly night, and it fits neatly into a vegan lineup without sacrificing any of that classic soup comfort.

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Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 tsp dried thyme
½ tsp dried oregano
½ tsp fine salt, plus more to taste
¼ tsp black pepper, plus more to taste
8 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 ½ lb boneless, skinless chicken breasts or thighs
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
¾ cup long-grain white rice, uncooked
6 scallions, green tops only, thinly sliced
2 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until softened and the celery is translucent at the edges, about 6–7 minutes.
2
Stir in the dried thyme, dried oregano, salt, and pepper and cook until fragrant, about 1 minute.

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