Wild Rice Vegan Chicken Soup
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Calories: 362 kcal
Ingredients
- 2 Tbsp. avocado oil
- 1 medium yellow onion chopped
- 3 large carrots chopped
- 3 celery ribs chopped
- 3 large garlic cloves minced
- 8 oz. baby bella or cremini mushrooms sliced
- 3 Tbsp. all-purpose flour
- 1 cup uncooked wild rice rinsed
- 4 cups vegetable broth
- 2 cups water
- 1-1/4 tsp. Himalayan fine pink salt
- 3/4 tsp. ground black pepper
- 1-1/2 tsp. fresh thyme chopped
- 1 cup plant-based cream
- 8 oz. soy curls
Instructions
-
In a pot on medium heat, add oil and sauté onion, carrot, celery, garlic and mushrooms for 8 minutes. Stir in flour and cook an additional minute. Whisk in vegetable broth and water.
-
Bring to a boil and reduce heat to medium-low. Simmer slightly covered for roughly 25 minutes, stirring occasionally or until vegetables are fork tender.
-
Meanwhile, prepare soy curls by soaking in warm water 10 minutes. Drain and chop.
-
Stir in cream, prepared soy curls and simmer 2 minutes or until warm enough to serve.
Recipe Notes
Grab these ingredients and more at Vitacost.
Nutrition Facts
Wild Rice Vegan Chicken Soup
Amount Per Serving (1 g)
Calories 362
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g50%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 45mg15%
Sodium 773mg32%
Potassium 533mg15%
Carbohydrates 37g12%
Fiber 4g16%
Sugar 6g7%
Protein 10g20%
Vitamin A 6050IU121%
Vitamin C 5mg6%
Calcium 76mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.