Vegan Wild Rice and Chicken Soup

With the arrival of autumn, evening has begun to come earlier and earlier everyday.  By 4:30, I  have my kitchen light on while I am making dinner.  

Today for dinner, I am making vegan wildrice and chicken soup in an extra large pot, I might add, because I want leftovers! The kitchen smells amazing from the soup and the house feels cozy. Another autumn evening is settling in and dinner is served. 

Ingredients:

2 T organic extra virgin olive oil 

2 medium organic carrots, diced 

2 organic celery ribs, diced

1 small organic onion, diced

3/4 cup organic unbleached all-purpose flour

6 cups organic no-chicken broth (Spectrum brand)

2 cups cooked organic wild rice 

1 cup non-dairy butter

1 T organic dried parsley 

1/2 t organic powdered mustard

1 1/2 cups Beyong Meat Chicken Strips, cubed

Sea salt and pepper to tasteMethod:

In a large stock pot, add oil and sautée carrots, celery, and onion until tender.

Add flour and stir to coat veggies.  Pour in broth, and mix well.  Add rice, butter, parsley, mustard, salt, and pepper.  Simmer for 20 minutes; add cubed chicken and continue simmering for 10 minutes.