CHICKEN-FREE CHICKEN SOUP
This is Steve’s favorite soup of all time. Made with Delight Soy Chicken and buckwheat ramen. I’ll have to agree. Something about that Buckwheat ramen when teamed with Delight Soy Chicken that makes you keep on wanting to eat it even after you’re full! Super simple to make with no added fat!
Makes 14 cups
1 lg. zucchini, cut into 1/2 inch cubes
4 c. cut green cabbage – cut into 3/4 inch squares
2 med. carrots, peeled and sliced into thin rounds
1 lg. sweet onion, peeled and cut into 1/2 inch squares
2 lg. potatoes, peeled and cut into 1/2 inch cubes
12 c. water
1 T. salt plus to taste
fresh grind black pepper
1 T. dried tarragon leaves
1/2 t. poultry seasoning
1 T. SPICE TIME IMITATION CHICKEN BOUILLON
1/2 lb. DELIGHT SOY CHICKEN NUGGETS, cut into smaller pieces
1- Combine all ingredients in large soup pot. Bring to boil, reduce heat to low and cook at a slow boil for 30 hour.
2- Serve as is, or place 1-2 packages BUCKWHEAT RAMEN NOODLES. Submerge, cover and let set till tender.
3- Or cook noodles separately if your not planning on serving the entire soup. Place in bottom of bowl and cover with soup.
4- If desired, top each bowl with shredded vegan cheese and black pepper.
Notes: Most stores that sell Delight Soy Chicken Nuggets bake their own. I prefer to buy it plain, then I can choose how it’s cooked. Although it’s already precooked, it’s plain.
This is what we get Lilly Belle for Christmas. She loves these nuggets. A whole bag to herself.