Creamy Soy Curl Chicken and Wild Rice Soup

Recipe by vegan mom
READY IN: 4hrs 30mins




  • Rinse the rice under running water. In a 5-½ quart slow cooker, place uncooked rice, onions, carrots, celery, garlic, bay leaf, broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours.
  • Rehydrate soy curls in broth until soft, drain and squeeze out water. Dice into bite sized pieces. Mix with rosemary and lemon juice and saute in olive oil until browned.
  • Melt butter in a small saucepan.
  • Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
  • Add the bechemel sauce and cooked soy curls to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.