Rice Cream Soy Chicken Soup – GOAT


Delight Soy chicken nuggets transform into plump pieces of delight when cooked in this velvety rich faux chicken soup. Chicken never tasted so good! Made with a rice base called RICE CREAM adds of onion cooked till sweet, fresh green beans and fresh cilantro. A little fresh grind black pepper seals this deal forever GOAT.

Makes about 4 cups

2 T. corn oil

1 c. diced sweet onion, 1/2 inch dice


3 c. thinned RICE CREAM (1:2 ratio of Original RICE CREAM to water = 1 c. rice cream plus 2 c. water) – whisked till smooth

1/2 lb. fresh green beans, off the ends, then cut into bite size – 3 pieces per bean is good

1/2 lb. Delight Soy Chicken Nuggets, sliced – I used the plain ones that Steve buys in bulk at Heinen’s Market – some markets also sell the cooked ones in sauce

1 large handful fresh cilantro tops broken off and coarsely chopped – plus more for garnish

1 t. salt

2 t. Imitation Chicken Bouillon Powder by SPICE TIME

1 t. vegan yeast

1 t. onion powder

1 t. garlic powder

1 t. dry mustard

fresh grind pepper to taste

1- In large saucepan, over medium heat, melt oil. Add onion, a little salt, then saute till partially wilted.

2- Add remaining ingredients, stirring well after each addition.

3- Cook till the onion becomes gelatinous in texture and beans tender to your liking. The veg chicken will plump up to about twice its size.

4- Adjust for salt and pepper.

5- Spoon into soup cups, top with additional fresh cilantro and serve. Steve likes a drizzle of extra virgin olive oil and fresh cracked pepper on each serving.

6- I topped mine with fresh Russian bread croutons. Nice.


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