Chick-un Rice and Vegetable Soup

Chicken Soup is Good for the Soul… one of my favorite books and also a great sentiment. There’s nothing quite like a good bowl of savory soup to clear up the sinuses and help you to feel better… no matter if your physically ill or going through a tough time. Make a soup that’s gluten-free and vegetarian for optimum healing. My Mom used to say “this soup is jumping with vitamins” so every time I make a good savory gluten-free soup her words are the first thing that comes to mind as I sit down to eat. When I was a kid I think I truly thought the soup would heal any ill that came my way and so it probably did.

There is no substitute for the chicken in this Chick-un Rice and Vegetable Soup and I’m not in the habit for trying to substitute the flavor of any meat. Rather, I play with combination of ingredients that creates it’s unique savory flavor and in this case is both comforting and “jumping with vitamins”.

Chick-un Rice and Vegetable Soup

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Recipe by Jackie’s Veggie Kitchen Course: Dairy-free, Dinner, Gluten-free, Vegan, VegetarianDifficulty: Medium

Servings

4

servings

Prep time

5

minutes

Cooking time

50

minutes

Ingredients

• 1/2 cup brown rice rinsed and drained

• 1/2 yellow onion diced (1/2 cup)

• 1 carrot diced (/2 cup)

• 3 cloves garlic minced

• 4 cups vegetable broth

• 1 sweet potato chopped.

• 1/2 can hearts of palm cut into quarters

• 2 tsps. poultry seasoning

• 1.5 cups frozen or fresh green peas

• 1 yellow crookneck squash chopped into bite sized pieces

• salt and freshly ground pepper to taste

• 2 Tbs. butter (dairy or non-dairy) or olive oil.

Directions

• Prepare Rice:
  Melt 1 Tbs. of the butter in a saucepan over medium heat. Add rinsed rice and saute until it begins to stick to the pan. Add 1 cup water, turn heat up to high and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes or until rice is cooked. Remove from heat, let cool, fluff rice with a fork.
• Saute Aromatics:
  Melt 1 Tbs. of butter in a stockpot over medium heat. Add onions, carrots and garlic, cook stirring occasionally ,until onions start to turn translucent, 3 to 4 minutes.
• Start Soup:
  Add vegetable broth, sweet potatoes and poultry seasoning. Increase heat to high, cover and bring to a boil. Reduce heat to medium-low and simmer until sweet potatoes are barely tender, 10 – 15 minutes.
• Finish Soup:
  Add cooked rice, hearts of palm pieces, peas and squash to pot. Cook until vegetables are tender, 3-4 minutes. Season with salt and pepper to taste.

Notes

• To make it even healthier try adding baby spinach or kale, sliced thin, to the soup just before serving.

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