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Comforting and Healing Vegan Chickpea Rice Soup with Veggies. A glutenfree variation of Vegan Chicken Noodle Soup. Easy 1 Pot 30 minute meal. Instant Pot option Gluten-free Nut-free Recipe. Soyfree option Jump to Recipe
Spring sometimes brings sniffles and a warm comforting brothy soup is what gets me through it! This Chickpea Rice soup is the answer to the chikin noodle soup that cures all. Garlic and veggies cooked to golden, then herbs, flavors and broth simmered with cooked chickpeas and rice! Use noodles, vegan chikin subs for variation.
This Soup is delicious, healing and satisfying. It needs 1 Pot and less than 30 minutes! Change up the herbs to preference. Add more veggies for a hearty soup.
Ingredients for Vegan Chickpea Rice soup and Substitution options
- Onion, garlic, carrots and celery are the base for the brothy soup flavor.
- Thyme, oregano, poultry seasoning add the herb and chikin noodle soup flavor profile. See the recipe for alternate herb substitutes
- Onion powder, black pepper, soy/tamari intensify the above profile with salty, peppery, comforting flavors.
- Chickpeas are the protein in the soup. You can use a cup of soy curls instead, or other chikin subs such as shredded seitan or jackfruit.
- White basmati rice is used in the recipe for the noodles making the soup gluten-free. White Basmati rice is easier to digest and works out better if using the soup during recovery. Sub partially cooked brown rice and simmer for a few minutes longer until well done for variation. Or sub noodles or pasta instead of rice. Partially cooking brown rice ensures that it doesnt take too long to cook in the broth. If you cook the brown rice in the salty broth it might take upwards of 30 mins which will make the veggies very mushy.
More soups for the soul
- Lentil Chili. GF
- Mushroom Chickpea Veggie Soup. GF
- IP Mushroom Wild Rice Soup. GF
- Japanese Veggie Curry. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- IP Potato Chickpea Soup. GF
- Tomato Soup with Tofu Croutons.
- Tortilla soup with red lentils. GF
Vegan Chickpea Rice Soup
Comforting and Healing Vegan Chickpea Rice Soup with Veggies. A glutenfree variation of Vegan Chicken Noodle Soup. Easy 1 Pot 30 minute meal. Instant Pot option Gluten-free Nut-free Recipe. Soyfree option
Ingredients
- 1 tsp oil, or use 3 tbsp broth
- 1/2 medium onion, , chopped
- 4 to 6 cloves of garlic, , finely chopped
- 1 cup chopped carrots
- 4 celery stalks, , chopped small
- 1 tsp fresh thyme, or 1/2 tsp dried
- 1/2 tsp dried oregano
- 1 tsp poultry seasoning, or 1/2 tsp sage, generous dashes of rosemary, nutmeg, marjoram
- 1/2 tsp onion powder
- 1/8 tsp or more black pepper to taste
- 4.5 to 5 cups broth
- 15 oz can of chickpeas or 1.25 cups cooked
- 1/2 tsp salt, , less or more depending on if the veggie broth is salted
- 1 to 2 tsp soy sauce, , tamari for gluten-free, coconut aminos for soy-free
- 1/3 cup long grain whit rice, , (I use white basmati, see notes for brown rice), washed well and drained
Instructions
- Heat oil in a saucepan over medium heat. Add onion, garlic and carrots and cook for 2 mins Add celery, herbs, spices and mix in. Cook for 2 mins
- Add the broth, chickpeas, salt, soy sauce and mix.
- Add the rice and bring to a rolling boil. Cook partially covered for 12 to 15 mins until rice is cooked and the flavors have developed.
- Taste and adjust salt and flavor. Add more herbs, some garlic powder, lime juice, black or white pepper if needed. Serve the soup garnished with parsley or cilantro
Video
Notes
Instant Pot: Follows Steps 1 and 2 on saute. Add the rice and 4 cups of broth and mix in. Close the lid and pressure cook for 5 to 6 mins. Let the pressure release naturally. Saute for a few mins to reduce broth if needed. Taste and adjust flavor, garnish and serve.
Substitutes:
- Chickpeas are the protein in the soup. You can use a cup of soy curls instead, other beans, or other chikin subs such as shredded seitan or jackfruit.
- White basmati rice subs for the noodles making the soup gluten-free. Sub partially cooked brown rice and simmer for a few minutes longer until well done for variation. Or sub 7 oz noodles or pasta instead of rice.
Nutrition
Calories: 267kcal, Carbohydrates: 47g, Protein: 11g, Fat: 4g, Sodium: 389mg, Potassium: 472mg, Fiber: 9g, Sugar: 7g, Vitamin A: 5395IU, Vitamin C: 5.5mg, Calcium: 88mg, Iron: 3.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Comment from husband:
frame this recipe and make it 5x a week.
A bit later: Make a double portion.
😀
I made it last week and loved it so much I’m making it again today. So good.
yay!
My son has a cold and we made this soup (In my pre-vegan times, I used to make Chicken Soup when he had a cold). It seemed to help… 🙂 I made it according to the recipe, however used water for broth and added some vegan chickn on top! Greetings from Germany!
awesome!
If I use barley instead of rice how would that work?
So excited to try this your recipes+photos are so well done.
maybe add partially cooked barley as barley needs a much longer cooking time and the stock will thicken too much in that much time
Very good!!
How long will this last in the fridge and/or freezer?
4 days in the fridge, a month in freezer.
Good stuff! I served it with lime juice and pickled jalapeño- and the taste reminded me of a caldo de pollo I’ve been missing for years. Thanks!!
Do you happen to have a crock pot conversion for this? I’d like to put it together in the morning and let it simmer until everyone gets home from school.
i dont use a crockpot, so hard to know how it will work out 🙂
I found your blog by chance. It’s amazing great effort. Thank you so much.
I have half a packet left over of the dried thin pad thai style rice noodles. I wonder if I break them up and add that would work?
I have a stinking cold right now that needs a good soup!
yes they’ll work fine. Add then when the broth has been boiling for a minute or so, as the rice noodles cook much faster and you dont want them to get too starchy and overcooked.