Serves 4-6

Call me an iconoclast but, but I prefer Chick?n & Rice Soup to Chick?n Noodle! Especially buttery jasmine rice. This soup has all the huggy ingredients: celery, dill, poultry seasoning with sage and thyme and, of course, garlic and onion. As it cooks your kitchen will fill up with the most nurturing aromas, like someone you love is cooking for you. And that someone, dear reader, is you. I used homemade Chick?n Seitan, but you can use whatever vegan chicken you like. Or even thinly slice tofu or yuba. Just make sure to brown it nicely first. I also use some vegan butter here, for body and richness, but use all olive oil if you prefer. It?s gonna be good!

Recipe notes:

~ If the pot you?re cooking in is wide enough, like a dutch oven, you should be able to brown the chick?n in there before preparing the rest of the soup. Save yourself a dish, plus create little crispy bits that get swept up into the soup when you saute everything else. If you?re using a stainless steel pot that is more tall than wide, it?s probably wiser to saute the chick?n in a skillet and prepare the soup separately.
Ingredients

1 tablespoon olive oil
2 cups chick?n seitan, pulled into 1 to 2 inch pieces (8 oz)
2 tablespoons vegan butter (I used Miyokos)
1 medium yellow onion, thinly sliced
2 cups carrots, in 1/2 inch chunks
2 ribs celery, thinly sliced
3 cloves garlic, minced
1 teaspoon poultry seasoning
1 teaspoon salt
Fresh black pepper
1/2 cup white jasmine rice, rins...