Description
This healthier version of the popular Lemon Chicken recipe is a savory mixture of Butler Soy Curls, Mushrooms, and Wild Rice in a thick lemony broth. Perfect as a bowl of soup or for pouring over a baked potato or rice.
Ingredients
Scale
- 1 cup Carrots ((chopped))
- 1 cup Celery ((chopped))
- 1 1/2 cups Onions ((diced))
- 1/4 cup Vegetable Broth
- 8 oz Mushrooms ( )
- 3 cloves Garlic ((minced))
- 6 cups Low Sodium Vegetable Broth
- 2 Bay Leaves
- 1 tsp Dried Thyme
- 1/4 tsp Garlic Powder
- 1/4 cup Corn Starch
- 1/2 cup Unsweetened Almond Milk
- 1 Yukon Gold Potato ((cubed))
- 1/2 cup Wild Rice ((uncooked))
- 1/2 bag Butler Soy Curls ((4oz))
- 1/4 cup Lemon Juice
- 2 tsp Lemon Zest
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Saute Carrot, Celery, & Onion in 1/4 cup Broth until softened, 5-10 minutes
- Add Mushrooms and cook until softened
- Add Garlic and stir for 1 minute until aromatic
- Add remaining broth, bay leaves, thyme, and garlic powder and bring to a boil
- Add potato and rice.
- In a separate bowl, whisk corn starch and almond milk to make a slurry, and add to soup
- Reduce heat, add Soy Curls, and simmer 20 minutes, stirring often
- Add Lemon Juice and Zest and stir to incorporate
- Season with salt and pepper
Notes
Garnish with chopped Chives and slices of cut Lemon