DELIGHT SOY CHICKEN SOUP
If you can find Delight Soy chicken nuggets, it doesn’t take much to make a plant chicken soup, that actually tastes like animal-based chicken soup. Simple, soothing and beneficial to you – the organism! Which proves you don’t need the stewed chicken or the marrow from the bones when you’re sick to make you feel better!
Makes 6-1/2 cups
6 c. water
1 c. sliced celery, 1/4 inch wide
1 c. diced fresh sweet red pepper, 1/2 inch squares
1 c. diced sweet onion, 1/2 inch squares
1 t. salt
1 t. poultry seasoning
1 lg. bouillon cube – I used Knorr veggie brand
black pepper to taste
2 heaping c. green cabbage, 1 inch squares, cooked in water till tender, then drained
1 rounded c. Delight Soy chicken nuggets (mine were Teriyaki flavored), thinly sliced
almost 1 c. carrot matchsticks – peel carrot, cut into 1-1/2 inch segments, lay each on side, slice into thin planks, stack a few at a time, then cut into thin matchsticks
In large saucepan place water, celery, red pepper, onion, salt, poultry seasoning, bouillon and black pepper. Bring to boil, reduce heat to low and cook till tender.
Add cabbage, sliced Delight Soy nuggets and carrot matchsticks. Stir, then cook nuggets until soft, about 15 minutes or more. Remove from heat.
Serve alone or over rice or pasta.
Notes: We cook the cabbage separately so as not to soak up so much of the broth in the soup.