I grew up eating chicken and wild rice soup. The classic recipe is in a church cookbook that has been in our family for years. It was also one of the first recipes I learned how to cook for myself when I went to college. When the weather is freezing and wet, much like today as I am writing this…chicken and wild rice soup is just what you need to warm you from the inside out!
I’ve recently discovered that my best life does not include meat. So I’ve been getting creative with Nasoya tofu. Today, I’m giving you my meatless version of chicken and wild rice soup.
Chicken and Wild Rice Soup without the Chicken
1 block Extra Firm Tofu (drained and dried)
¼ cup Nutritional Yeast
1 Tbsp Ranch Dressing Mix
1 tsp Garlic Powder
3 Tbsp Olive Oil
Fresh Ground Pepper to taste
1 box Uncle Ben’s Long Grain and Wild Rice
1 Carrot (grated)
1 small jar Pimentos (drained)
1 can Cream of Mushroom Soup
2 cans Cream of Celery Soup
1 cup Vegetable Broth
1 cup Milk
½ can Water Chestnuts (drained and chopped)
Preheat oven to 375 degrees.
In a large bowl, whisk together the nutritional yeast, Ranch seasoning mix, garlic powder, olive oil and pepper. Crumble the tofu into the bowl and toss until coated. Spread out onto a cookie sheet lined with parchment paper. Pop into the oven and bake for 45 minutes, stirring occasionally.
In a large pot or Dutch oven, cook the rice by the instructions on the box.
When rice is done, add in all the other ingredients and stir well. Keep warm over medium-low to low heat until the tofu is done.
Stir in the tofu and serve immediately, topped with cheddar cheese and tortilla chips.
Is your lifestyle meatless? I want to hear about it! Leave a comment below or feel free to contact me. Let’s share recipes and inspiration! I hope you try this soup and feel warmed and comforted! -1CC
P.S. My best life does include chocolate chips! Lots and lots of chocolate chips!!
Check out this post on Invitation’s Food Blog: www.invitationtupelo.com/chicken-and-wild-rice-soup-without-the-chicken/