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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- 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
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- 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
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
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
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.
Sally Pointon says
April 27, 2019 at 5:38 pmAnother beauty!
Richa says
April 27, 2019 at 9:12 pmThanks!
Herrick Andrews says
April 27, 2019 at 9:58 pmIf I want to use the option of broth instead of oil in step 1, where do I get the broth?
Richa says
April 28, 2019 at 12:02 amFrom wherever you are getting the 5 cups broth used inthe recipe
Jude says
April 27, 2019 at 11:48 pmJust made it and family are devouring it! Suberbly comforting on those chill nights
Richa says
April 28, 2019 at 12:02 amyay!!
Ellen says
April 28, 2019 at 4:36 amLove your recipes. Thank you.
arj says
April 28, 2019 at 8:09 amI’m so excited about this recipe! Maybe this will end my longtime quest to find a “chicken noodle” soup that my son likes as much as a certain bakery/restaurant chain (super high in sodium!) and that is vegan for me. So with that, I’ll sub in noodles, but I can’t find in your recipe how much noodles to sub in. Not sure how 1/3 cup dry rice translates to noodles? Thank you! I always get excited when I see your latest recipe in my inbox. 🙂
Richa says
April 28, 2019 at 11:32 amtry 7 oz and see if thats a good amount.
arj says
May 8, 2019 at 7:12 amI made this soup with pasta to try to mimic chicken noodle soup. 7 oz as suggested was a bit too much as it soaked up too much of the broth, so next time I’ll use about 5 oz and see. But the soup had a “chickeny” flavor and my family liked it. My favorite part was how easily it came together, not too many ingredients. Thank you!
Richa says
May 8, 2019 at 10:41 amAwesome!! yes reduce the pasta.You can also add in a cup more broth
Rebecca says
April 28, 2019 at 12:07 pmMy husband made this today, and it’s delicious. Just what I needed for a sore throat. Thank you!
Richa says
April 28, 2019 at 1:09 pmthats awesome!! Thanks! Hope you feel better soon. Do add a rating if you make again!
Beata says
April 29, 2019 at 3:12 amThank You for Your recipes
Rohini Bajekal says
April 29, 2019 at 7:02 amI made this – it was so delicious and nourishing! However, I needed to let the brown rice cook for an additional 15 minutes. It was still uncooked using the time given here. Also added in a chopped red bell pepper for colour 🙂
Richa says
April 29, 2019 at 9:47 amAwesome! the main recipe is for white basmati. In the notes I mention that precook the brown rice to al dente and then add, then youd need same time and the veggies wont overcook. Else the additional 15 mins will over cook the veggies. But either works fine ddepending on your preference.
Kim Goeseije says
April 29, 2019 at 8:44 amLovely! Feel really healthy after eating this delicous soup 😉
Thanx for the recipe!
Ziyi says
April 30, 2019 at 12:27 amThanks for this convenient and yummy recipe. Love it! Will definitely make it again:)
Susan Sparkes says
April 30, 2019 at 12:40 amI 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!
Richa says
April 30, 2019 at 1:12 pmyes 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.
Sharon Rausch says
April 30, 2019 at 1:13 amI found your blog by chance. It’s amazing great effort. Thank you so much.
Mary says
April 30, 2019 at 4:46 pmDo 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.
Richa says
July 14, 2019 at 11:20 pmi dont use a crockpot, so hard to know how it will work out 🙂
LeeAnn says
April 30, 2019 at 4:53 pmGood 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!!
Erica says
May 1, 2019 at 9:36 amHow long will this last in the fridge and/or freezer?
Richa says
May 1, 2019 at 10:28 am4 days in the fridge, a month in freezer.
Tiffany says
May 1, 2019 at 10:42 amVery good!!
Thao says
May 2, 2019 at 5:39 amIf I use barley instead of rice how would that work?
So excited to try this your recipes+photos are so well done.
Richa says
July 14, 2019 at 11:19 pmmaybe add partially cooked barley as barley needs a much longer cooking time and the stock will thicken too much in that much time
vegan.in.bayern says
May 3, 2019 at 7:42 amMy 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!
Richa says
May 3, 2019 at 11:32 amawesome!
Liz says
May 4, 2019 at 6:52 amI made it last week and loved it so much I’m making it again today. So good.
Richa says
May 4, 2019 at 8:18 amyay!
Hilde Broeckx says
May 5, 2019 at 10:50 amComment from husband:
frame this recipe and make it 5x a week.
A bit later: Make a double portion.
Richa says
May 5, 2019 at 11:06 am😀
Daniela says
May 5, 2019 at 8:06 pmJust made this today, and it’s perfect for the start of the cold weather here…..Yummy
Thank you 🙂
Richa says
May 5, 2019 at 11:14 pmawesome!
Hannah says
May 6, 2019 at 9:48 amMade this soup twice in one week! The second time I tripled the recipe 🙂
Richa says
May 6, 2019 at 10:29 amyay!
Michelle says
May 13, 2019 at 2:30 pmMaking this now and it smells delicious. Do you drain and rinse the chickpeas first or just dump the whole can in?
Richa says
May 13, 2019 at 7:20 pmdrain and rinse
Heather says
May 19, 2019 at 12:13 pmSo delicious, easy, and quick – especially in the Instant Pot! I was feeling a cold coming on and knew I needed to make this. It did not disappoint!! My partner loved it too! I’ll be making it again today and may double it.. thank you for a wonderful recipe!
Richa says
May 19, 2019 at 2:19 pmawesome!
LeCrystal says
May 23, 2019 at 7:20 pmVery good. Very simple. Very much appreciated for a beginner vegan looking for chicken noodle soup feel without the added “regular stuff”.
Richa says
May 23, 2019 at 8:02 pmthanks
kanupriya Goel says
June 11, 2019 at 8:29 amCan you share recipes like this more? I love to meal plan with this kind of food! It is tasty and healthy 🙂
Beatrice says
June 15, 2019 at 9:20 pmI made the delicious soup, and it did not disappoint. I made the recipe as written, and for my broth I used better than bouillon no chicken base. Truly amazing, thank you for this comforting soup.
Richa says
June 15, 2019 at 9:47 pmAwesome!!
Christine says
September 11, 2019 at 6:42 pmI made this tonight and added some chopped kale as well. It was PERFECT. Great soup for an early fall meal. So satisfying!
Richa says
September 11, 2019 at 7:00 pmawesome!
Karen Butler says
October 12, 2019 at 7:07 amI made this last night, and it was delicious. I didn’t have the thyme or oregano, but it still had wonderful flavor. Will definitely be making this again. Thanks for the great recipe!
Richa says
October 12, 2019 at 12:06 pmawesome thanks!
Kaitlyn says
October 23, 2019 at 11:57 amI make this all the time, usually opting to add a little lemon juice at the end. It’s delicious, and so reminiscent of chicken and rice soup, which was my favorite back in the day. Thanks Richa 🙂
Richa says
October 23, 2019 at 1:29 pmthanks!
katy says
October 28, 2019 at 11:06 amwhat kind of broth do you use in this?
Richa says
October 28, 2019 at 11:11 amveggie broth or water.i usually just use water
Darlene says
November 15, 2019 at 5:06 amI 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!
Richa says
November 15, 2019 at 10:01 amawesome!!
Darlene says
November 15, 2019 at 5:07 amSo sorry I forgot to rate this recipe so here goes 5 stars!!!
Kathryn says
December 2, 2019 at 7:41 pmThis 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!
Richa says
December 2, 2019 at 8:00 pmaweesome!
Mychal says
December 4, 2019 at 6:20 pmMade 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.
Suleika says
December 27, 2019 at 9:45 amI 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!
Richa says
December 27, 2019 at 11:32 amawesome!
Heather Mukherjee says
December 30, 2019 at 5:08 amA 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!
Allie says
December 30, 2019 at 3:10 pmThis soup is so good and easy to make. Very good flavor!
Karen says
December 30, 2019 at 5:11 pmThis was delicious. I could live on your recipes.
Shelby says
January 1, 2020 at 5:54 pmHave made this soup twice now and my family absolutely loves it! Thank you so much for this great recipe!
Richa says
January 1, 2020 at 6:09 pmthanks!
Jessena Robinson says
January 13, 2020 at 9:41 amAbsolutely delicious. So much flavor and easy to make.
MKS says
January 21, 2020 at 3:44 pmBy far the best chickenless soup I’ve tried. I’ve found that using dry chickpeas that I’ve cooked in my IP taste much better than canned. I don’t rinse the chickpeas, which gives it a thicker broth and adds flavor. Adding the suggested dash of white pepper takes it over the top.
Jessica says
January 21, 2020 at 7:50 pmAwesome. Perfect comfort food for a cold night. 👌🏻
Amber says
March 30, 2020 at 7:17 amLoved this! My 15 month old also devoured it, so major win! I used wild rice and added juice from one lime toward the end. It provided such a great “chicken” soup satisfaction on this cold night. The best part was the simple list of ingredients and how quickly it came together. Will definitely be making again!
Richa says
March 30, 2020 at 11:15 amawesome