Vegan No Chicken and Rice Soup
For the sniffles and stuffy noses

1 0
Vegan No Chicken and Rice Soup

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
2 32 ounce boxes Imagine No Chicken Broth
1 large, diced White Onion
3 cloves, minced Garlic
3 large, cut in even circles Carrots I used my food processor
4 stalks, sliced into even pieces Celery I used my food processor
2 cups cooked Long-Grain Brown Rice
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
1 1/2 teaspoons Fresh Ground Pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.


When the winter sniffles get the best of you, this soup is a true healer. It is so easy to make and so tasty, you will feel better in no time.

  • 25 minutes
  • Serves 8
  • Easy




My friend, Kristy, asked me to drive to Florida with her over Christmas break, so she didn’t have to drive alone. Her parents have a beautiful home in Ft. Lauderdale, so the day after Christmas, we left on a 20 hour car ride to the beach. We had a wonderful relaxing week, but when I came home, my husband was sick.

He must have missed my cooking, or maybe he didn’t eat as well as he should have, but nevertheless, he was sick. His kids were visiting from Colorado, so I can only imagine what they ate, but that aside, I needed to get him back on track

I immediately made him some homemade soup to help remedy the problem. Imagine Foods makes a fabulous No-Chicken Broth. Although it says it is vegetarian, it is actually vegan. The soup was simple to make, and within 20 minutes he was consuming bowl after bowl. The broth makes wonderful gravies, soups, and sauces. I highly recommend checking it out.

This soup is so easy to make, and it clearly made him feel better. It also makes about 8 servings, so it is great to take to work for lunch during our cold winter months. A little comfort food always makes everyone feel better.

(Visited 4,310 times, 2 visits today)



Prepare the vegetables

In a soup pot, saute the onions and garlic.
While they are cooking, cut the celery and carrots. I used a food processor to make them all uniform.


Prepare Rice

In a sauce pan combine 1 cup brown rice and 1 1/4 cup water.
Bring to a boil.
Reduce to simmer, cover and cook for 30 minutes.


Prepare the soup

Add two cartons of vegetarian Imagine No-Chicken broth to the soup pan with the cooked onions and garlic.
Cook over medium heat until it begins to almost boil.
Add carrots and celery.
Reduce heat to medium low.
Add cooked rice.
Cook uncovered for 10 minutes.



This soup reheats very well, and makes a lot, so you can eat it all week for lunch.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Vegan No Chicken and Rice Soup
Oil-Free Rosemary and Thyme Mushroom Bruschetta
Vegan No Chicken and Rice Soup
Vegan Hummus and Veggie Spirals
Vegan No Chicken and Rice Soup
Oil-Free Rosemary and Thyme Mushroom Bruschetta
Vegan No Chicken and Rice Soup
Vegan Hummus and Veggie Spirals

3 Comments Hide Comments

Add Your Comment