One Wild Chick Soup!

I am guessing this soup is called “One Wild Chick Soup” because it’s similar to chicken noodle soup, but has no chicken nor noodles? I am not sure. In any case, it’s good! Toby had to doctor his up with some hot sauce, but I thought mine was just fine. And both my kids liked it! It was very overcast and rainy here last night, so it was a good night for soup, but I can see where this would be even better on a snowy December night, perhaps? I served this with salads and olive rolls.

rating: 9

One Wild Chick Soup!
(Eat, Drink & Be Vegan, Dreena Burton)

makes 6-7 servings


1 tbsp olive oil
1 red onion, diced
1 1/2 cups celery, diced
3/4 cup carrots, diced
5 large cloves garlic, minced
1/2 cup brown basmati rice, rinsed
1/4 tsp sea salt
freshly ground black pepper to taste
1 tsp dry mustard
2 tsp dried thyme
2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
3 1/2 cups cooked chickpeas
4 cups vegetable stock
3 cups water
2 bay leaves
2 tbsp nutritional yeast


In a large pot on medium heat, add oil, onion, celery, carrots, garlic, rice, salt, pepper, dry mustard, dried thyme, oregano, marjoram, and sage, and stir to combine. Cover and let cook for 5-6 minutes, stirring once or twice. Add chickpeas, stock, water, and bay leaves and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover and simmer for 45-55 minutes, until rice is fully cooked. Puree a portion of the soup (I did about 1/4 of it) and stir it back in. Stir in the nutritional yeast and cook for 2-3 minutes. Season to taste with additional salt and pepper, and serve.

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