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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!
Have made this soup twice now and my family absolutely loves it! Thank you so much for this great recipe!
thanks!
This was delicious. I could live on your recipes.
This soup is so good and easy to make. Very good flavor!
A lovely recipe for a hearty, satisfying soup! Very quick and simple to whip up, too! Because I had extra veggies to use up, I added green bell pepper (sauteed at the celery step), zucchini, and yellow squash (just for a few minutes at the end of simmering), as well as juice from half a lemon. I also used fully cooked brown basmati rice since I had leftovers in my fridge — added it right at the end just to warm it since it didn’t need further cooking. I love a very brothy soup, so this worked out perfectly because the rice didn’t absorb any more of the liquid. I am on a low sodium diet, and the herbs, spices, and lemon juice gave this a great flavor without needing salt. This will be one of my go-tos when I need quick and easy comfort and warmth!
I love this soup, made it several times now. It’s such a comforting hearty soup. I love to make a double batch and keep it in the fridge for lunch!!tastes even better the day after!
awesome!
Made this tonight and it was great! I didn’t have any celery and only half the broth, but it came out alright! I used cooked brown rice and it was easy and super fast. Love it.
This is probably my fav soup recipe ever!! I’ve been making it almost twice a week now. I double the chick peas, use 6 cups of broth (with veg better than boullion base) add a couple bay leaves, a big scoop of red lentils, nutritional yeast, and chopped kale to mine. 10/10!
aweesome!
So sorry I forgot to rate this recipe so here goes 5 stars!!!
I made this recipe last night for our supper, it was very satisfying and delicious flavors. I will use this recipe often as part of our rotation. I really liked the fact that it went together quickly & we had a hearty meal…thank you!
awesome!!
what kind of broth do you use in this?
veggie broth or water.i usually just use water