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.
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Recipe Card
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
Servings: 4
Calories: 267kcal
Ingredients
- 1 tsp oil or use 3 tbsp broth
- 1/2 medium onion , chopped
- 4 to 6 cloves (cloves) of garlic , finely chopped
- 1 cup (128 g) 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 (1064.65 ml) 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 (61.67 g) 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
Nutrition Facts
Vegan Chickpea Rice Soup
Amount Per Serving
Calories 267
Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 389mg17%
Potassium 472mg13%
Carbohydrates 47g16%
Fiber 9g38%
Sugar 7g8%
Protein 11g22%
Vitamin A 5395IU108%
Vitamin C 5.5mg7%
Calcium 88mg9%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Hayley M.
I needed to use up some celery and happened to have all the ingredients so I figured I’d give this a try. It was so much more flavorful and delicious than I expected. I added the suggested lime juice which took it to a whole other level of flavor. I would make this again.
Vegan Richa Support
yay! thank you for trying. glad you loved it.
LEANNE MCGEE
I’m an American living in Uganda and today, it was time for soup. I used your recipe and made this delicious meal. It was so good!! I’m glad I increased the serving to 6 for the 2 of us. Plenty of leftovers. However I did use 3 cups of chicken stock I had on hand. I took your advice and added 1 tablespoon of lime juice and garnished with parsley. Yum! My husband said, this is a “do over” meal. That means he really liked it! THANKS!
Vegan Richa Support
yay!! so happy to hear that. thank you for making it!
Dana
Great recipe for a sick recovery day!
Vegan Richa Support
🙂 feel better!
Tina Martel
I am a soup LOVER….and this is on my top 5!!!! Followed to a tee, but added an extra cup of water at the end noticing it will thicken more due to rice!! Oh, didn’t add any extra salt as it was enough with the soya.
Will be making regularly 🙂
Vegan Richa Support
So happy to hear!
elizabeth
This is an amazing recipe, thank you for sharing it. I just made it tonight and the whole family loved it, including three kids with very different tastes. So yummy!
Vegan Richa Support
I’m so glad the whole family enjoyed!
Cruznv
How would I make this into a Instant Pot version? I know I can sauté the veggies, etc.. but cooking time and NPR time🤔🤔
Richa
That recipe is in my instant pot cookbook! If using canned chickpeas and uncooked rice, pressure cook 6 minutes
Cindy
This is one of my favourite recipes from you. Delicious!
Vegan Richa Support
❤️❤️❤️❤️
Jordan
Forgot to add rating to my previous comment – definitely 5 stars!
Vegan Richa Support
thanks!
Jordan
At the end of a day when I’m tired from lack of sleep, and dealing with a mild illness, I made this soup and it’s like a warm, cozy hug. Just finished a big, brothy bowlful and DH is going back for seconds (and I may have seen him put sipping the last of his first serving straight from the bowl.) Made the soy curl variation and will definitely be making this again. Thank you, Richa!
Vegan Richa Support
so nice
Claire
Delicious and exactly what I wanted for dinner tonight. I used mixed wild rice instead, but it still worked perfectly. Thank you for another amazing recipe!
Richa
Awesome
Tricia
I don’t usually write reviews but this was really excellent. My husband commented that this was some of the best soup he ever had. Thank you!
Vegan Richa Support
well, i’m honoured , that’s great
Meredith
5 stars for sure! I usually just use recipes for inspiration, but this is one that I come back to, and actually do it word for word. Don’t wanna mess up this magic. Making it for my non-vegan in-laws tonight because it’s perfectly hearty and comforting and everyone always loves it.
Vegan Richa Support
Awesome
Happy Vegan
literally a perfect soup! I have made this SO many times since winter started, and I’ll keep this recipe for years to come. the spice blend is just right for what I was hoping. my only tweak is subbing quick cook brown rice. thank you!
Vegan Richa Support
wow – thank you
Sada
We really enjoy this soup – hearty, tasty and easy! We’ve made it a few times now. We didn’t have any poultry seasoning so just used rosemary instead. Thank you so much for the recipe 🙂
Kristin
I love how tasty, nourishing, and versatile this soup can be. It’s a go-to in our house whenever we want to eat something healthy and comforting!
Kirsten
Delicious! This was the perfect soup for a rainy day. And it was so easy to make for a weeknight meal when I really didn’t want to cook. 😉
Thanks for another great recipe.
Chloe
This recipe is sooo delicious! I made it earlier this year when it was cold and snowy and it warmed my husband and I right up. I do have a question: do you have any suggestions for how I could substitue the onion? I sometimes worry I have a slight onion allergy but don’t want to botch this soup by replacing the onion with a bad substitute or making it without the onion!
Richa
Just omit there is a lot of oral player in the soup. For an onion like flavor you can add a 1/8 tsp of nigella seeds if you have them
Chloe
Wonderful, thank you so much for letting me know!
Bozu
And why not L’asafoetida, it’s great
We love it very much, done 4 times, Thanks
Anne
Yum!
Vegan Richa Support
Awesome !
Michelle Eeg
Fantastic as usual ! The spices are always on point !
Love you Richa !
Vegan Richa Support
hooray!
GV
Can you use water instead of broth? Excited to make this. Thanks!
Vegan Richa Support
you could – it will be a little more neutral flavoured but work fine
Courtney
SO GOOD!! First soup recipe to kick off “soup season” and this will be a regular over here! Thanks for another great recipe!!
Vegan Richa Support
Great news. Thank yu very much