Vegan Chicken and Rice Soup

Total time55 min

Prep time15 min

Cook time40 min

4.7

(22)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 tbsp garlic-infused oil
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!