Faux Chicken and Rice Soup

Author: Heather Leno
Ingredients:

Fresh dill to top off each individual serving

1 cup finely chopped celery

1 cup finely chopped onion

1 cup finely diced or julienned carrots

1 small leek (1 cup), white & pale green part only, quartered, sliced thin and rinsed well

2 garlic cloves minced

1 qt. low-sodium veggie broth

3 cups water

2/3 cup soy curls — broken into small pieces

1/2 cup long-grain brown rice — Basmati adds the best flavor

2 tbsp Nutritional yeast flakes

2 tbsp McKay’s Chicken-like Seasoning or your choice

1/2 tsp salt to taste

1/2 tsp thyme & paprika

1/4 tsp garlic granules

1 tbsp lemon juice

 
Instructions:
  1. In a large kettle, saute celery, carrot, onion, leek, and  minced garlic until onion is clear, stirring as needed using just enough water to keep the veggies from sticking.
  2. Add the measured broth and water and all remaining ingredients to the kettle and bring to a boil.  Reduce the heat to low, cover and simmer for 25-30 minutes.
  3. The flavor of this soup will improve as it stands, preferably overnight, and it will thicken up a lot.
  4. Serve by dishing up the soup and topping each bowl with a sprinkle of fresh dill.
Notes: